This make ahead turkey gravy is not only the best tasting gravy you will ever have, but is just another step in making Thanksgiving Day easier to handle.
You might be thinking, make ahead gravy? Why would I do that? We all know if you are hosting for the holidays that the day of can be quite stressful. So why not help alleviate some of that by taking one less recipe out of the picture.
Yes you still have to do a little bit at the end, but this by making the base of this turkey gravy ahead of time, you save some precious minutes where you can focus on something else.
The key with this make ahead gravy is preparing the base up to three days in advance. It is just like any other gravy recipe you see with some butter, onion, herbs, flour and stock. However after making the base, you stop at that point. Where the real depth of the flavor comes in is the turkey drippings, which you obviously have to wait for when the turkey is done.
What Ingredients are in this Make Ahead Gravy Recipe?
- Unsalted butter
- Produce – yellow onion, sage, garlic
- Salt
- Low-sodium chicken stock
- Turkey pan drippings
- Dry white wine (Sauvignon Blanc or Chardonnay)
How to Prepare Make Ahead Gravy
- Melt butter over medium heat in skillet. Add the onion and salt and cook until translucent, about 5 minutes. Add sage and cook for until 2-3 minutes. Add garlic and cook for 30 seconds.
- Whisk in flour and cook for about 2 minutes.
- Slowly pour in chicken stock, whisking constantly. Bring to boil and then simmer for 5 minutes or until thickened slightly. Remove from heat.
- Once the gravy is cool, store in fridge for up to 3 days.
- To finish gravy, once turkey is done remove the turkey from pan and strain the remaining liquid into measuring cup. Place the roasting pan over 2 burners at medium heat. Add wine to deglaze the pan, making sure to scrape the brown bits. Simmer for about 2 minutes, allowing the wine to reduce.
- Reduce heat to low and slowly whisk in the gravy base. Simmer until the gravy has thickened and is smooth. If needed, add some of the leftover turkey stock and season with salt and pepper. Serve warm.
How Do You Make Gravy Without Flour?
If you are gluten-free you can just use a gluten-free flour and it will work just as well. However you can also use cornstarch. Make a slurry by mixing 1 tbsp cornstarch with 3 tbsp water and whisk together. Add the slurry when the stock is simmering and cook for a few minutes and you’ll watch it thicken up.
How Do You Fix Thin/Thick Gravy?
If the gravy is too thin, just mix equal parts flour and water and slowly add the the simmering gravy. Give it a few minutes and it should be thicker. If not, just add some more. If gravy is too thick, slowly whisk in chicken/turkey stock until you reach desired consistency. You can use water in a pinch as well.
Tips for Make Ahead Gravy
- Add cold butter to a cold skillet and let heat up to proper temperature before adding the onion.
- Do not substitute dry sage for the fresh sage if possible. However if you can only use dried sage, use 2 tsp.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
- When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
- Simmer the gravy long enough to allow it to thicken, at least 5 minutes.
- Keep the turkey gravy warm until right before serving as it thickens as it cools.
Other Thanksgiving Recipes
- Instant Pot Turkey Breast
- Fall Harvest Salad
- Baked Cheddar Mac and Cheese
- Shaved Brussels Sprouts with Bacon
- Apple Pie with Crumb Topping
If you’ve tried this Make Ahead Turkey Gravy or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Make Ahead Turkey Gravy
Ingredients
- 6 tbsp unsalted butter
- 1/2 yellow onion, diced
- 1/4 tsp salt
- 2 tbsp fresh sage, chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken stock (or turkey stock from pan)
- pan drippings from turkey
- 1 cup dry white wine
Instructions
- Melt butter over medium heat in skillet. Add the onion and salt and cook until translucent, about 5 minutes. Add sage and cook for until 2-3 minutes. Add garlic and cook for 30 seconds. Whisk in flour and cook for about 2 minutes. Slowly pour in chicken stock, whisking constantly. Bring to boil and then simmer for 5 minutes or until thickened slightly. Remove from heat.
- Once the gravy is cool, store in fridge for up to 3 days.
- To finish gravy, once turkey is done remove the turkey from pan and strain the remaining liquid into measuring cup. Place the roasting pan over 2 burners at medium heat. Add wine to deglaze the pan, making sure to scrape the brown bits. Simmer for about 2 minutes, allowing the wine to reduce.
- Reduce heat to low and slowly whisk in the gravy base. Simmer until the gravy has thickened and is smooth. If needed, add some of the leftover turkey stock and season with salt and pepper. Serve warm.
Notes
- Add cold butter to a cold skillet and let heat up to proper temperature before adding the onion.
- Do not substitute dry sage for the fresh sage if possible. However if you can only use dried sage, use 2 tsp.
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
- When making gravy, the most important tool is a whisk. Without whisking, you will probably have a lumpy gravy.
- Simmer the gravy long enough to allow it to thicken, at least 5 minutes.
- Keep the turkey gravy warm until right before serving as it thickens as it cools.
Yum!