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"I always make stock well before Thanksgiving in the slow cooker, and then freeze it," says Diane Morgan, Cooking Light contributor. "This way the gravy is never lacking deep turkey flavor."What's the key to a this fabulously convenient make-ahead gravy? A good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. To thaw, all you have to do is reheat over medium-heat. Make sure to stir continously with a whisk to break up any chunks. 

Recipe by Cooking Light November 2015


Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

20 mins
12 hrs
Serves 32 (serving size: about 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine first 6 ingredients in a large roasting pan. Bake at 425° for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Remove and discard fat layer on top of stock. Measure and reserve 8 cups of stock; save any remaining stock for another use.

  • Combine flour, 2/3 cup reserved stock, and 1/3 cup water in a bowl, stirring with a whisk until smooth. Bring remaining 7 1/3 cups stock to a boil in Dutch oven. Gradually add flour mixture, salt, and pepper, stirring with a whisk. Bring to a boil, and simmer 5 minutes.

Nutrition Facts

13 calories; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 2g; cholesterol 1mg; sodium 34mg; calcium 4mg.