Easy Gravy


Notes: If making gravy up to 1 day ahead, cool, cover, and chill. To reheat, stir over medium-high heat until steaming; or heat in a microwave-safe container in a microwave oven at full power (100%), stirring often, until steaming. To Transport: Carry hot gravy in a thermos.

Makes about 8 cups


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1 cup minced onion
1 teaspoon fresh thyme leaves or dried thyme
1/2 teaspoon chopped fresh sage leaves or dried rubbed sage
2 tablespoons butter or olive oil
8 to 10 tablespoons cornstarch
Fat-skimmed drippings from oven-roasted or barbecued turkey
Salt and pepper


1. In a 3- to 4-quart pan, combine onion, thyme, sage, and butter. Stir often over high heat until onion is lightly browned, 3 to 4 minutes.

2. In a small bowl, blend about 1/2 cup broth with the cornstarch. Pour remaining broth and the turkey drippings into pan with the onion mixture. When it boils, add the cornstarch mixture, a portion at a time, until gravy is as thick as desired. Add salt and pepper to taste.

Nutritional analysis per 1/4-cup serving.

Created date

March 2004

Nutritional Information

Calories 27
Caloriesfromfat 30 %
Protein 2.3 g
Fat 0.9 g
Satfat 0.5 g
Carbohydrate 2.3 g
Fiber 0.1 g
Sodium 26 mg
Cholesterol 2.1 mg