Enjoy the rich flavors of a classic turkey gravy made from scratch - it's easier than you think! This recipe skips the pan drippings and uses turkey broth for a simple homemade gravy that can be used at Thanksgiving or year round.
Melt 2 tablespoons of the butter in a saucepan over a medium heat.
Add 2 sage leaves to the butter and cook for 1-2 minutes until butter turns a nutty brown.
Add finely diced onion and garlic and turn heat down to low and gently sauté until
onions are soft and translucent.
Add the remaining butter and melt
Whisk in the all purpose flour to form a roux
Once the roux has formed and is nice and smooth, cook for a further 2-3
minutes.
Slowly add in the chicken broth, whisking it into the roux as you pour until smooth
Stir in the apple cider, remaining sage leaves and Worcestershire sauce.
Bring everything to a boil and turn down to a simmer. The gravy will thicken the
longer you cook it.
10.Once gravy has thickened you may serve as is, or remove the sage leaves and
strain the gravy for an extra smooth gravy. Season to taste.
Notes
For thinner gravy, don’t let it simmer for too long. The longer it simmers, the thicker it gets. If your gravy gets too thick, thin it out with a little cold water. We use this trick when reheating it as well.
If the gravy starts sticking to the bottom of the pan, turn down the heat a little.
Don’t go crazy with the salt. Chicken broth has plenty of sodium in it unless you get the low-sodium kind. Just test your gravy before adding salt so you don’t overpower it.
Play around with various seasonings like fresh thyme and rosemary or other fresh herbs to add to the flavor.
A splash of balsamic or apple cider vinegar can really liven this gravy up too. If it's feeling a bit flat, try adding tablespoon.
To store and freeze Turkey Gravy, follow these simple instructions: Storage Instructions:
Let the gravy cool down to room temperature before storing.
Transfer the gravy to an airtight container or airtight jar.
Seal the container tightly to prevent air from getting in.
Label the container with the date of preparation to keep track of its freshness.
Store the gravy in the refrigerator for up to 3-4 days.
Freezing Instructions:
Remember to remove the sage leaves from the gravy before freezing, as their texture and flavor might change during freezing and reheating
For freezing, use a freezer-safe airtight container or a freezer-safe resealable bag.
Leave some room at the top of the container or bag to allow for expansion during freezing.
Label the container or bag with the date of freezing.
Lay the container flat in the freezer or store the freezer bag in a flat position to maximize space and allow for easy thawing.
The gravy can be kept in the freezer for up to 2-3 months.
Thawing and Reheating:
To thaw the frozen gravy, transfer it from the freezer to the refrigerator and let it thaw overnight.
Alternatively, you can gently thaw the gravy in a microwave on a defrost setting or using the "low" heat setting on a stovetop.
Once the gravy is thawed, reheat it in a saucepan over medium heat until it's heated through. Stir occasionally to prevent sticking or burning.
If the gravy is too thick after thawing, you can add a little water or chicken broth to reach your desired consistency.