It’s a known fact that most hosts at Thanksgiving dread the last task of making gravy after the turkey is finished. This recipe takes the stress out of the equation. Make this simple gravy ahead of time and freeze. On the day of the holiday dinner, thaw and heat the gravy. When the turkey is done, simply add the strained drippings and serve.
In a large sauté pan over medium high heat, melt the butter. When the butter has melted, add the flour and whisk continuously until all lumps are gone, and it has a light brown color.
This step should go on for a couple of minutes as you want to eliminate the flour taste.
Whisk in the stock and keep whisking until the gravy thickens.
Season with salt, pepper and other spices. Since I use this at Thanksgiving, I like to season with dried or fresh thyme.
Speaking of Thanksgiving, this is helpful as you can make it ahead of time and freeze. The day you need the gravy, thaw and keep warm. The day you need the gravy, thaw and keep warm. I recommend in a small slow cooker, if possible.
When the turkey has finished roasting, add the strained drippings into the gravy for extra flavor. (Any excess fat floating on the top can be removed as well.) This makes enough gravy for 2-4, people depending on how many dishes you are serving where guests may like gravy. If you have a large crowd, feel free to double or triple the recipe if you need more.
