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.

This recipe goes with Turkey with Chili-Sage Glaze

Yield: Makes about 8 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 30%
  • Protein: 2.3g
  • Fat: 0.9g
  • Saturated fat: 0.5g
  • Carbohydrate: 2.3g
  • Fiber: 0.1g
  • Sodium: 26mg
  • Cholesterol: 2.1mg


  • 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


  1. 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. 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.
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