Make-Ahead Gravy

Recipe by College Inn
READY IN: 25mins
YIELD: 4 cups


  • 12
    cup butter
  • 14
    cup diced onion
  • 14
    cup thinly sliced celery
  • 1 12
    tsp. chopped fresh thyme or 1/2 tsp. dried thyme
  • 1
    carton (32 oz.) College Inn® Chicken or Turkey Broth, divided


  • 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.
  • Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  • 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.
  • 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.
  • 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.