You would think after years and years (and years) of making this gravy, I would have some awesome pictures of it... I don't. But I've posted this recipe many times over the life of this blog (the first was back in 2006!) and there are small images on some of the posts. Back then 'food blogs' didn't really exist like they do today, and doing 'photo shoots' of your food just wasn't a big deal. I suppose maybe this year I should take a couple pictures. Ya think?
This gravy is awesome not only because it tastes so good - but because it's a "MAKE AHEAD" gravy that does not gel up and get a gross texture when reheated. You can make it earlier in the week and then after your turkey is done on Thanksgiving day, heat the gravy up, add the drippings from the roaster pan that you cooked the turkey in, and it flavors the gravy perfectly. Yes... perfectly. My mouth waters just thinking about this and the stuffing; my two favorite parts of Thanksgiving dinner!
Thanksgiving Gravy
6 T butter
3/4 c flour
6 c broth - homemade or bought
Mash the butter and flour together until it's a paste and break into 4 chunks.
Bring 6 c chicken broth to a boil. Reduce heat to low and gradually whisk in flour chunks one at a time, whisking until thick and smooth. Boil 3 minutes. Cover surface with plastic wrap and refrigerate until needed within 2 days. If longer, be sure it's in an airtight container in the coldest part of the fridge. Can also freeze until needed and slowly cook and reheat to thaw before continuing.
When you make your gravy;
After your turkey is done, add the pan drippings - at least 3/4 - 1 cup (up to 2 cups) heat until hot and serve!
*homemade broth*
6 c chicken broth or liquid from simmering chicken (6 c water with 6 bullion cubes or teaspoons is fine)
2 lg. onions, chopped
1 c sliced fresh carrots
1 c water or dry white wine
1/2 c celery leaves and stems
Mix all ingredients in a soup pan and simmer 1 1/2 hours. Strain through a wire strainer and disgard vegetables. Add water if needed to make it 6 cups.
Save for gravy.
