So much goes into preparing the Thanksgiving meal, especially when turkey is on the menu. I always love shortcuts and tips on things you can do the day before to help ease the pressure on the big day. Grandma Peggy’s Do-ahead Gravy is one of them. You can prepare this up to three days in advance and then just add the final ingredient, the pan drippings from the turkey, right before you are ready to serve.
Grandma Peggy’s Do- Ahead Gravy
Yield: about 4 cups
6 T. flour
6 T. butter
4 cups chicken broth or stock
salt and pepper
Turkey pan drippings (added 15-30 minutes before ready to serve)
In a medium sauce pan, melt butter and whisk in flour. Cook over medium high heat until flour is incorporated and white bubbles begin to form on the top. Cook for 2-3 minutes, stirring constantly.
Gradually add broth, whisking constantly. Stir until gravy is thickened and mixture boils. Remove from the heat and season with salt and pepper. Cool and refrigerate for up to three days.
On Thanksgiving day, heat the gravy. When turkey is done, pour off drippings into a jar or fat separator. Skim or spoon off all the fat and stir the drippings into the gravy.