From giblet-laced versions straight out of Grandma's recipe book to quick five-ingredient recipes, we have gravies to suit
every kind of cook and palate.
An easy version of the giblet gravy Grandma used to make, this cornstarch-thickened favorite is made by using turkey necks,
giblets, carrots, celery, and onions to enhance store-bought chicken stock. Giblets can be strained out of the stock or chopped
up into the finished gravy.
If you serve ham at your holiday gatherings, try pairing this flavorful gravy with the ham and a heaping bowl of mashed potatoes.
Redeye gravy, a traditional Southern gravy, is made from bacon and/or ham drippings mixed with black coffee. It's the perfect
partner for a nice holiday ham.
Not cooking a whole turkey but still want homemade turkey gravy? Here's a quick alternative. Sauté turkey wings and necks
with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped
parsley and a little bit of flour.
Take the turkey drippings, add some stock, thicken with flour and cornstarch, and then season with salt and pepper. It's just
your basic gravy with few ingredients, minimal fuss, and a big, rich turkey flavor.
Classic Roast Turkey with Fresh Herbs and Make-Ahead Gravy
If holiday meal preparations have you stressed to the max, try this strategy for making the gravy ahead of time. On the big
day, you'll just need to add drippings from the fresh cooked turkey to lend another layer of rich turkey flavor to your gravy.
The country-style gravy that tops the chops is easily adapted to any meal for the holidays. For a different version of this
same gravy, cook turkey thighs instead of pork, and dredge them in the dried herb-flour mixture. Using milk as the liquid
instead of broth adds a creamy color and flavor to the thick gravy.
A classic breakfast splurge for the holidays or any special occasion, this sausage gravy is foolproof. Five ingredients and
a few minutes in the kitchen make a thick milk-based sauce that's a perfect topping for homemade biscuits or toast.
For leaner turkey gravy, use just some of the fat from the turkey pan drippings and discard the rest. Combine defatted drippings
with canned stock, flour, salt and pepper for a thick, rich gravy with a little less fat than usual.
Crushed pine nuts and a homemade stock made with the turkey neck and bay leaves help add an unusual but fun twist to traditional
turkey gravy. The extra step of browning the flour makes for rich, mahogany colored gravy.
Sage gives this gravy a more traditional Thanksgiving flavor, but to change it up, try some chopped rosemary, tarragon, thyme,
or parsley. This is slightly thinner than some gravies because we found the consistency to be more pleasing to the palate.