Foolproof Make-Ahead Gravy
Provided by: Woman's Day
total prep 120 calories/serving
What a relief! No gravy to worry about on the big day, and you can have homemade gravy even if you've grilled the turkey.
- 10 cups chicken broth
- 2 turkey wings (about 11/2 pounds), cut apart at joints
- 2 large yellow onions, brown skins removed and rinsed (to add color to gravy); onions sliced
- 11/2 cups sliced carrots
- 1 cup dry white wine or water
- 3/4 cup celery leaves
- 2 cloves garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 3/4 stick (6 tablespoons) butter or margarine, at room temperature
- 3/4 cup all-purpose flour
- Bring all ingredients except butter and flour to boil in a large saucepan. Reduce heat and simmer, uncovered, 11⁄2 hours.
- Remove wings to a cutting board to cool. Pull off skin and meat. Discard skin, dice meat and add to gravy, or save for another use.
- Strain broth into a large pot, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off surface of broth and discard.
- Mash butter and flour with a fork until blended to a paste. Divide in 4 portions.
- Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 portion at a time, until blended. Increase heat and whisk until thickened and boiling. Boil 3 minutes to cook out “floury” taste.
- Cover surface of gravy with waxed paper or plastic wrap (to keep a skin from forming) and refrigerate.
- To serve: Reheat in microwave or rangetop over medium-low heat.
- Planning Tip: Can be made up to 2 days before serving. If desired, stir in turkey drippings when reheating.