meat dishes · side dishes

It’s all gravy


Gravy is my personal favorite part of Thanksgiving dinner. Most people don’t really pay it any mind, considering it not even a side dish but a condiment. But that’s the beauty of gravy, it’s the support player that elevates other dishes. Served piping hot over mashed potatoes, drizzled over thinly sliced white meat or sopped up with a dinner roll, it adds a rich vibrant meatiness to any part of your meal.  Not that your perfectly cooked turkey will need it. But, hey,  you can never have too much of a good thing.

Turkey Gravy


  • Flour
  • Butter
  • Chicken stock
  • Turkey drippings
  • Salt
  • Pepper


  • Sauce pan
  • Whisk
  • Measuring cups


  1.  In a sauce pan, bring a half-cup of butter to a melt under low heat.
  2. Measure out a quarter-cup of flour and very slowly whisk the flour into the butter over the stove. Slowly alternate adding and whisking, until you have a thick golden paste called a roux.

The roux is the gravy’s thickener, it’s what turns your flavorful and rich turkey drippings into a luxurious and velvety sauce. In order to avoid a lumpy gravy, you’ll want to whisk your roux  until its perfectly smooth, about 15 minutes.


  1. Ladle out one cup of drippings from your roasting turkey into a measuring cup.
  2. Using a spoon, skim the layer of oil off the top of the of the drippings. Discard the oil.
  3. Whisk your remaining drippings into the roux.
  4. Whisk in one cup of broth, one quarter-cup at a time.

The amount of broth you use is up to preference of thickness,  add a little extra  for a soupier gravy or a little less for a saucier one.

  1. Raise the heat and bring your gravy up to a gentle simmer and season to taste with some salt and black pepper.

Other popular herbs and spices to finish the dish with include: oregano,sage, cayenne, paprika and celery salt.


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