Make-Ahead Gravy

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.]

Total Time:
25 min
5 min
20 min

About 4 cups

  • 1/2 cup butter
  • 1/4 cup diced onion
  • 1/4 cup thinly sliced celery
  • 1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
  • 1/2 cup all-purpose flour
  • 1 carton (32 oz.) College Inn® Chicken or Turkey Broth, divided
  • 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.

  • 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 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.

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