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Make-Ahead Gravy

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"This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served."
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25 m servings 140 cals
Original recipe yields 8 servings (4 cups)


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  1. Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  2. Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  3. Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  4. When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.


  • Variation:
  • To make Mushroom-Wine Turkey Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 Tbsp. dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.
  • Tip:
  • May use College Inn® Turkey Broth instead of Chicken Broth.

Nutrition Facts

Per Serving: 140 calories; 12.1 g fat; 6.6 g carbohydrates; 1.5 g protein; 31 mg cholesterol; 525 mg sodium. Full nutrition

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