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Easy Gravy

Yield Makes about 8 cups
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.


  • 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
  • 2 quarts fat-skimmed chicken or giblet broth
  • 8 to 10 tablespoons cornstarch
  • Fat-skimmed drippings from oven-roasted or barbecued turkey
  • Salt and pepper

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per 1/4-cup serving.