Make Ahead Turkey Gravy
Our secret to a great Thanksgiving? This Make Ahead Turkey Gravy. Taking the time to make a delicious gravy ahead of time is one less thing to do the day of. Simply make, freeze, and bring out of the freezer the night before. This makes about 5 cups of gravy.
Yield: 15 servings
Calories: 28kcal
Equipment
- sieve
Ingredients
- 5 tbsp butter
- 1 shallot diced
- ¾ cup all purpose flour
- 6 cups turkey stock, preferably homemade could use chicken
- 4 - 5 fresh sage leaves
- 1 sprig fresh thyme
- 1 tbsp dark soy sauce
- 1 tsp apple cider vinegar
- 1 tsp black pepper
- salt to taste start with ½ tsp then taste
Instructions
- Add butter to a saucepan over medium high heat. Once melted, add the shallot and cook until softened, about 3 minutes.
- Then, add your flour. Stir to combine. Cook for 2 - 3 minutes, stirring frequently. Next, add in a little stock, about ½ cup, and immediately whisk together until incorporated. Add another ½ cup and whisk. Continue whisking and adding broth until all the broth is used.
- Bring to a boil and reduce heat to medium low. Then, add the sage, thyme, dark soy sauce, apple cider vinegar, black pepper, and salt. Stir and taste. Add more salt if needed.
- Simmer for 10 minutes until thickened. Remove from heat and let cool slightly.
- Once slightly cooled but still pourable, pour into resealable containers. Let cool completely and freeze. Freeze up to 3 months.
- To reheat from frozen: take out of the freezer the night before use and refrigerate. Then, heat a saucepan over low to medium heat. Add 1 - 2 tbsp of water then add the gravy. Whisk as it warms up and bring to a low boil. Turn the heat to low until ready to use.
Nutrition
Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.3mg