Saturday, December 4, 2010

Make Ahead Gravy from Roasted Turkey Stock

I don't know about you - but with all the horror stories about lumpy gravy and all the other last minute dishes to prepare on Thanksgiving I appreciated this recipe for make ahead gravy. I make the Turkey stock a couple weeks before Thanksgiving and put it in the freezer. I made the gravy using the turkey stock a couple of days before Thanksgiving.

Roasted Turkey Stock
adapted from Cooking Light 



  • 3  pounds  turkey wings
  • 1  gallon water, divided
  • 2  teaspoons  canola oil
  • 2  cups  chopped onion (about 1 large)
  • 1/2  cup  chopped carrot (about 2 medium)
  • 1/2  cup  chopped celery (about 1 stalk)
  • 1/2  teaspoon  black peppercorns
  • 1/2  teaspoon  dried thyme
  • 4  parsley sprigs
  • 1  bay leaf


Preheat oven to 450°.

Place wings in a single layer on a jelly-roll pan. Bake at 450° for 1 hour or until browned. Remove wings from pan. Add 1/2 cup of water to the pan and scrape off the brown bits.

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.

Yield: 12 cups

Make-Ahead Gravy
adapted from Cooking Light








  • 3  tablespoons  all-purpose flour
  • 2  tablespoons  butter, softened
  • 5  cups  Roasted Turkey Stock, divided
  • 2  teaspoons  chopped fresh sage
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper


Using a fork, combine the flour and butter in a medium bowl. (This will help prevent lumpy gravy)

Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil.

Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 15 minutes. Stir in sage, salt, and black pepper.

Yield: 12 servings 

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