November 26, 2009

Thanksgiving Gravy - Make Ahead or The Last Minute - Won't Gel Up!

Did you make your gravy ahead of time? Or do you just need a really delicious gravy recipe for Thanksgiving Dinner? Here it is! Our annual Thanksgiving Gravy recipe that I've made every year since.... ? About 20 years now! Best of all - it doesn't gel up so you can make it this morning and then add the turkey drippings and reheat just before serving!

simmering the broth

Thankgiving Gravy
*best when used with homemade broth - but you don't have to

6 c chicken broth (water with boullion 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 discard vegetables. Add water if needed to make it 6 cups.


Mash 6 T butter with
3/4 c flour

Mash 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 are ready to 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!

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