Make-Ahead Gravy

Submitted by College Inn

"This handy gravy base can be prepared 2 days ahead, so it’s ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served."

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 4 cups
• Serves: 4

ingredients

• 1⁄2 cup butter
• 1⁄4 cup diced onion
• 1⁄4 cup thinly sliced celery
• 1 1⁄2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
• 1⁄2 cup all-purpose flour
• 1 carton (32 oz.) College Inn® Chicken or Turkey Broth, divided

directions

1. Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
2. Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
3. Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
4. When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth ¼ cup at a time until desired thickness. Simmer until heated through and serve.
5. VARIATION: To make Mushroom-Wine Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 tablespoons dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.