Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
20 Mins
Total Time
50 Mins
Yield
Makes 5 to 6 cups

Make Ahead: Pour cooled gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stackable. Thaw three to four days in the fridge before reheating on the stovetop.

How to Make It

Step 1

Melt butter in a medium saucepan over medium heat. Add onions, and cook, stirring occasionally, 5 minutes. Sprinkle flour over onions, stirring constantly, and cook, stirring constantly, 2 minutes or until flour is golden brown.

Step 2

Gradually whisk in 4 cups stock. Cook, stirring often, 5 minutes or just until mixture comes to a boil and is smooth and thick. (If mixture is too thick, add up to 1 more cup stock, 1/4 cup at a time, until desired consistency is reached.)

Step 3

Season with salt and pepper. Cool completely (about 30 minutes). Cover and store in refrigerator up to 3 days.

Step 4

Note: To add turkey flavor to gravy, skim fat from drippings in roasting pan, and stir 2 to 3 Tbsp. water into drippings. Bring to a simmer over medium-high heat, stirring and scraping to loosen browned bits from bottom of pan. Pour drippings mixture into warm gravy, and stir gently.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

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