Herbed Turkey Gravy

This savory and aromatic gravy can be made the day of or even 3 days ahead of time to avoid the stress of finalizing it before serving everything else that goes with your Thanksgiving meal. You could even freeze this to use within 3 months time!

5 from 1 vote

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Course: sauce

Cuisine: American

Keyword: Gravy, Thanksgiving

Servings:

Ingredients

4 c turkey stock-warmed
1/4 c unsalted butter-(1/2 stick)
1/4 c pan drippings-(or replace with another 1/2 stick of butter)
1/4 c finely chopped celery
1/4 c finely chopped carrots
1/4 c finely chopped Vidalia onion
1 t finely minced or pressed garlic
1/2 c Wondra flour
rosemary sprig
sage leaves
thyme sprigs
1 bay leaf
1/2 t Kosher salt
1/2 t freshly ground black pepper
1/2 t Worcestershire sauce
2 t Better than Bouillon Chicken Base
2 T heavy cream

Instructions

Warm stock and drippings in a saucepan.
Sauté chopped veggies in 1/2 cup (1 stick) of melted unsalted butter( or combination of butter/drippings-1/ 4 c. each) until slightly brown.
Sprinkle Wondra flour over veggies and stir frequently until roux obtains a golden color.
Gradually whisk in stock, stirring constantly. Add herb sprigs and bay leaf.(*See note) Bring to a boil then reduce heat. Simmer for about 15-20 minutes.
Strain off veggies and fresh herbs.
Return to low heat and season with salt, pepper, worcestershire sauce and bouillon, if using.
Blend in heavy cream and adjust seasoning further, if needed.
Refrigerate any leftovers promptly Use within 3 days or freeze for up to 3 months.

Notes

Options for seasoning:

If you don't have fresh herbs available, add a combination of dried herbs that you like with the salt and pepper at the end of the cooking time. Here are some recommendations. ( Add one at a time and taste. Adjust until you have the flavor you like. )

1/2 t. dried thyme

1 t. rubbed sage

rosemary

poultry seasoning