Sunday, November 26, 2023

Mark Bittman's Make Ahead Gravy

 Make ahead gravy is an essential part of my Thanksgiving dinner. I make a turkey stock weeks in advance, saving some drippings, so that I can make the gravy a day or two before Thanksgiving.

Once you've got the homemade stock, then the gravy is easy as can be. A stick of butter and an onion, some flour to thicken, and just whisk the gravy in until you have the consistency you desire!

The pack up the gravy, saving a little extra stock so that you can thin the gravy on the big day, and you're all set! On Thanksgiving, simply heat up the gravy in a pan, adding the saved stock to thin if necessary and you're all set.

An essential and delicious part of the Thanksgiving feast that can be made relatively fuss-free and easy as can be! I love this recipe!


Mark Bittman's Make Ahead Gravy
Adapted from The New York Times
Serves 6-8

 1 stick butter

1 chopped onion

1/2 cup flour

salt and pepper, to taste

4 to 5 cups warm chicken or turkey stock

chicken or turkey drippings

Melt butter in a medium saucepan over medium heat, then add the onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups of stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool. Cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of chicken or turkey pan and add drippings to gravy. Taste and adjust seasoning, then serve, adding more stock if necessary to thin.

 Pilgrim Plates @ I Heart Cooking Clubs



1 comment:

  1. I made the gravy using the pan sauce at the last minute. I wish I had the foresight to do it ahead of time. Very nice gravy, indeed. ~ Shirley


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