Homemade Herb Gravy (Without Drippings)
Are you left without turkey drippings or need to make gravy ahead of time? Whip up a batch of homemade gravy (without drippings) filled with turkey stock and lots of herbs.
Servings: 6 servings (1 ⅔ cups)
Calories: 114kcal
Equipment
- saucepan
- gravy boat
Ingredients
- 3 tablespoons unsalted butter
- 1 medium carrot peeled and finely chopped
- ½ medium onion finely chopped
- 2 cloves garlic finely minced
- ¼ cup all purpose flour
- 2 ½ cups turkey stock (or chicken stock)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- Morton kosher salt to taste
- finely ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Once melted, add carrot, onion, and garlic and cook until softened, about 7 minutes.
- Slowly whisk in flour and cook while stirring for an additional 1 minute.
- Whisk in turkey stock. Turn the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to medium, stirring occasionally, until the gravy has thickened, about 5 minutes. You can check that the gravy is ready if it’s thick enough to coat the back of a spoon.
- Remove from heat and strain gravy with a fine mesh strainer. Discard vegetables.
- Whisk in dried sage and thyme then season to taste with salt and pepper.
- To serve, pour into a gravy boat. Serve alongside turkey, mashed potatoes, stuffing, and your other favorite Thanksgiving side dishes.
Notes
Make Ahead: The gravy can be made 5 days ahead of time. You can reheat it over medium heat on the stove.
Leftovers: Store in the refrigerator in an airtight container for up to 5 days. Or freeze gravy for up to 2 months. To reheat the gravy, thaw in the refrigerator then reheat over medium heat on the stove.
To keep the gravy warm, pour hot water into the gravy boat until the gravy is ready to serve. Then, pour out the water, dry the gravy boat, and transfer the gravy inside.
For gluten free gravy: Substitute all purpose flour for a 1:1 gluten free flour.
Don't worry if you notice small lumps of flour in your gravy. It will strain out with the fine mesh strainer.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 149mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
