Thanksgiving dinner was a success! How come it’s always a success when nobody except my husband is here to witness it? Why do I botch Thanksgiving whenever we have guests?
This gravy can be made the night before Thanksgiving. Then when you’re ready to serve it, reheat in a pot, and add the extra drippings from the turkey. The drippings will give the gravy a rich flavor and color. If you don’t have any drippings, it will still be flavorful enough, but I like to scrape off whatever juices are on the bottom of the roasting pan.
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 small onion, chopped
- 5 Tbsp. butter
- 4 cups chicken broth
- 5 Tbsp. flour
- 1 bay leaf
- salt and pepper to taste
- pan drippings (optional but very tasty)
- Step 1 Chop the celery, carrot and onion into small pieces. In a medium to large pot, melt butter on medium heat. Add veggies
- Step 2 sauté until brown (about 15-20 minutes). Add flour and mix
- Step 3 pour in chicken broth. Add bay leaf, bring to boil and turn down to simmer for 15 minutes.
- Step 4 When ready to serve, reheat in pot. Add pan drippings, and salt and pepper to taste.
- Step 5 Using a mesh strainer, strain the vegetables out of gravy and serve.
- Step 6 * If you find the gravy is still too thin, combine a tablespoon of flour with a tablespoon of cold water/broth, and add to the simmering gravy. Keep adding flour mixture until the gravy is to your liking.
Directions with Photos:
Chop the celery, carrot and onion into small pieces.
In a medium to large pot, melt butter on medium heat.
Add veggies; sauté until brown (about 15-20 minutes).
Add flour and mix;
pour in chicken broth.
Break out the bay leaf, as I do once a year for Thanksgiving gravy. Bring to boil and turn down to low, simmering for 15 minutes.
Let cool and store in refrigerator until ready to use.
When ready to serve, reheat in pot. Add pan drippings, and salt and pepper to taste.
* I did not have ANY drippings after I roasted my turkey, it had dried onto the bottom of the roasting pan. So I poured in some chicken broth and whisked it until the browned bits gently scraped off the pan. I poured that into my gravy. And it was perfect. I drank some in a cup.
No I didn’t! But I wanted to.
Using a mesh strainer, strain the vegetables out of gravy and serve.
Happy Thanksgiving! Roast turkey recipe is next.