Make-Ahead Gravy recipe

All Recipes Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Ingredients

½ cup butter
¼ cup diced onion
¼ cup thinly sliced celery
1 ½ teaspoons chopped fresh thyme
½ cup all-purpose flour
1 (32 ounce) carton College Inn® Chicken Broth, divided

Nutrition Info

140.1 calories
carbohydrate: 6.6 g
cholesterol: 30.5 mg
fat: 12.1 g
fiber: 0.4 g
protein: 1.5 g
saturatedFat: 7.3 g
servingSize: -
sodium: 524.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 cups

Recipe Note

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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