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Gravy is the perfect accessory for the Thanksgiving meal. It compliments the meat, potatoes and anything else. When executed well, it may not stand out, but that means it is doing it’s job perfectly. When it’s bad with lumps and no flavor, the gravy sticks out like a sore thumb! Thankfully I have some tips in this video to ensure you can make great homemade gravy that everyone will rave about!
Gravy is best with homemade stock and it is so easy to make when you’re roasting a turkey (especially for the turkey drippings). Most turkeys come with a packet of the giblets inside, which are the perfect base for stock.
Really, once you’re roasting the turkey, the gravy is not a lot of work. The drippings have all the flavor you need. A few extra minutes is worth the time for a wonderful gravy to compliment your meal!
Watch how to make gravy:
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How to Make Gravy
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- giblets from turkey
- 1 medium onion chopped
- 4 stalks celery chopped
- 2 carrots chopped
- 3-4 bay leaves
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3-4 qt water
- 1 tbsp cornstarch
Instructions
For the stock
- In a 4-quart stock pot, melt butter and add oil. Brown the giblets on all sides.2 tbsp unsalted butter, 1 tbsp olive oil, giblets from turkey
- Add onion, celery, carrots, bay leaves, salt, and pepper. Sauté a few minutes then add enough water to cover and fill the pan. Bring to a boil, then reduce to simmer.1 medium onion, 4 stalks celery, 2 carrots, 3-4 bay leaves, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 3-4 qt water
- Cover and simmer 1 ½ to 2 hours. The vegetables will just about fall apart after this much time.
- Remove from heat and pour through a fine-mesh strainer, squeezing all the juices out of the vegetables and giblets.
- Set aside and reserve stock for gravy.
For the gravy
- Pour drippings from the pan the turkey was roasting in into a fat separating measuring cup. Allow to cool 5-10 minutes. Then pour drippings into saucepan and place over medium-high heat. Bring it to a simmer.
- Whisk together 1 tablespoon cornstarch and ¼ cup cooled stock until there are no clumps.1 tbsp cornstarch
- Slowly pour cornstarch mixture into simmering drippings, whisking to incorporate. The gravy will immediately begin to thicken.
- While whisking, add stock in a slow stream until the desired consistency is achieved. As the gravy sits it will continue to thicken so additional stock may be needed before serving. Reserve any extra stock for soup – it's too good to throw out!
- Season gravy with salt and pepper to taste and serve warm.
