Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
20 mins
total:
25 mins
prep:
5 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.

  • 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.

  • 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(R) Turkey Broth instead of Chicken Broth.

Nutrition Facts

140 calories; protein 1.5g; carbohydrates 6.6g; fat 12.1g; cholesterol 30.5mg; sodium 524.6mg. Full Nutrition
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