Make-Ahead Gravy

Posted on Nov 15, 2010 by PeggyPrint Recipe Only | Email Recipe | 3 Comments
Filed under: All Recipes, Fall, Poultry, Winter Pin It
Make Ahead Gravy

There’s a reason I’m making this gravy ahead of time and freezing it and it’s called survival. And to heck with the wonderful smells of roasting turkey welcoming family when they arrive. I would make the turkey ahead of time and freeze it too if I knew it wouldn’t be nasty. There are just too many last minute details prior to getting Thanksgiving on the table and I’m delighted to be able to cross gravy off the list.

I purchased turkey wings and roasted them in the oven to make an authentic stock. I did notice a very good brand of lightly seasoned turkey stock, Kitchen Basics. The ingredients list does not contain MSG or other funky stuff so this would be a very good substitute if you don’t have the time to make your own.

I plan to stir the turkey drippings into the gravy at the last minute. If you’ve got a tablespoon or more of bacon drippings at the ready, by all means, add them to the gravy too. (Unlike my husband, on Thanksgiving I could care less about caloric intake. ) I’ve another 3-day in advance gravy, which includes mushrooms, if you’re so inclined.

Recipe: Make Ahead Gravy

Ingredients

  • 1 large carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup)
  • 1 rib celery, sliced into 1/2-inch pieces (about 3/4 cup)
  • 1 small onion or two leeks, sliced into 1/2-inch pieces (about 2 cups)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups (32 ounces) turkey, chicken or beef stock (or combination)*
  • 1 bay leaf
  • 1/2 teaspoon fresh minced rosemary
  • 5 whole black peppercorns
  • Pan drippings from turkey

Instructions

  1. In food processor, pulse carrot until chopped into small pieces but not puréed. Remove and reserve. Repeat the process with celery and onions or leeks.
  2. Heat 1/4 cup butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and sauté with a pinch of kosher salt, stirring frequently until softened and well browned, about 6 minutes. Reduce heat to medium.
  3. Stir in flour and cook, whisking constantly, until lightly browned and fragrant, about 4 minutes. Whisking constantly, gradually add chicken or beef stock. Bring to boil, removing any small burnt bits that may form on pan. Reduce heat to medium-low and add bay leaf, rosemary and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3 cups, about 20 minutes.
  4. Strain gravy through fine-mesh strainer into sauce pan, pressing on solids to extract as much liquid as possible; discard solids. Season to taste with kosher salt and pepper. (Recipe may be made up to 3 days in advance and refrigerated, tightly covered, at this point. It may also be frozen up to 4 weeks in advance.)
  5. Reheat gravy, if refrigerated, whisk in turkey pan juices and serve.

*Turkey wings are available at most groceries well in advance of Thanksgiving. You may prefer to make homemade stock for the gravy. If so, roast 4 turkey wings in a 400˚ oven with onions on top 60 to 90 minutes until golden brown. Place in stock pot with dripping and add at least 6 cups of water to cover. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours. Strain before using as stock.

Active Time (if using purchased stock): 40 minutes

Simmer Time: 30 minutes

Number of servings (yield): 3-4 cups

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Fall, Poultry, Winter
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3 Responses to Make-Ahead Gravy

  1. Sally McAlinden says:
    November 18, 2011 at 8:03 am

    I read your recipe to my 91 YO Mom who is the best cook ever! She totally endorsed it and said to try it. I made it last night – I used Wondra flour no lumps, I also added some Kitchen Bouquet for coloring.
    Growing up I never had bottled salad dressings, or canned vegetables. Everything about my mom’s cooking was quality over quantity.
    My Mom and I loved your gravy description, you are so eloquent and I suspect you are a lot of fun.

    This is the first recipe I’ve changed in 27 years of hosting Thanksgivings. I don’t think I’ll be preparing my old gravy just in case (was toying with that idea). Peggy, I’m a fan tasted the gravy and it is delicious. Sally

    Reply
  2. peggy lampman says:
    November 18, 2011 at 8:19 am

    GREAT comments, Sally and thank-you for breaking in this new site. I would defn. recommend your suggestions for making smooth, dark oh so rich gravy.

    Reply
  3. Sally McAlinden says:
    October 22, 2012 at 9:34 am

    I just pulled this recipe again for this year’s Thanksgiving! Thanks Peggy

    Sally

    Reply

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