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The turkey-day count-down begins…

Posted by Peggy on November 17, 2013

Recipe: Make-ahead Gravy



  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.

Number of servings (yield): 3-4 cups 

Active Time (if using purchased stock): 40 minutes Simmer Time: 30 minutes Copyright © Peggy Lampman's dinnerFeed.