Description
Save yourself the stress and hassle of making gravy on Thanksgiving morning: make it ahead! This is a very simple recipe, which will leave you with a quart of rich, flavorful gravy you can have at the ready when the bird is cooked. Warm it gently on the stovetop before serving, and fortify it with this year’s drippings for even more flavor.
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup Sherry, such as Harvey’s Bristol Cream
- 5 to 6 cups chicken stock or turkey stock, preferably homemade
- 1 teaspoon kosher salt, plus more to taste
- freshly cracked black pepper to taste
- a few sprigs fresh sage or thyme
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Continue whisking for 2 to 4 minutes or until the mixture begins to turn light brown. Add the sherry, and whisk to combine. Add 5 cups of the stock, the 1 teaspoon salt, pepper to taste, and the few springs herbs.
- Bring to a simmer, watching closely — it will bubble way up. Adjust the heat so the mixture is just barely simmering. Simmer for 15 to 20 minutes. Extract the herbs using tongs. Taste the gravy. Add the additional cup of stock if you wish to thin the texture if it is too thick. Adjust flavor with more salt or pepper to taste. Simmer to reach the desired consistency. Suggestion: Keep the gravy on the thin side because you will be simmering it further on Thanksgiving morning.
- Straing the gravy; then store it in the fridge or freezer until you are ready to serve. Before serving, gently reheat stovetop until hot. Add drippings from the current year’s turkey for an even more flavorful gravy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
