thanksgiving dinner gravy recipe
The Best thanksgiving dinner gravy recipe
I love this recipe because it’s simple enough to make ahead of time without losing its depth, and it’s forgiving if you’re in a hurry. No one ever knows the difference between homemade and store-bought when it comes to gravy—it just tastes better. Plus, it’s a great way to use up the turkey drippings without wasting anything. And honestly? It’s not just a holiday treat—this gravy works just as well for everyday meals, like a quick weeknight dinner or even a cozy family supper. It’s the kind of dish that feels special but doesn’t take up too much of your time or energy. Plus, it’s got a little extra richness that’s hard to resist, and honestly, that’s part of the charm.
Classic Thanksgiving Gravy Recipe
A rich, creamy gravy to elevate your Thanksgiving dinner with a velvety finish on roasted turkey and mashed potatoes. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp unsalted butter (for finishing)
👨🍳Directions
-
1
In a saucepan, melt 1 cup butter over medium heat. Add diced onion and minced garlic, cooking until softened (5 mins). -
2
Whisk in flour to form a smooth roux. Cook 2–3 minutes until lightly golden. -
3
Slowly pour in chicken broth while whisking constantly to avoid lumps. Cook until thickened (5 mins). -
4
Remove from heat, stir in milk and heavy cream until fully combined. Return to low heat, then add thyme and rosemary. Simmer 5 mins. -
5
Strain into a clean bowl. Melt 1 tbsp butter, whisk into gravy, and serve immediately.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Thanksgiving Gravy Recipe Works
❓ Frequently Asked Questions About Thanksgiving Gravy
Can I make this gravy ahead of time?
Yes, you can prepare the gravy a day or two in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat it gently over low heat until it simmers and thickens slightly. Avoid boiling to prevent it from curdling.
What if my gravy turns out too thick?
If your gravy is thicker than desired, you can thin it with a splash of cold broth or milk. Stir in small amounts until you reach the desired consistency. Avoid adding too much liquid at once, as it may dilute the flavor.
Can I use a different type of stock or broth for this recipe?
Absolutely. You can substitute chicken, beef, or vegetable stock for the turkey drippings. Ensure the stock is high-quality and flavorful to complement the gravy. If using vegetable stock, consider adding a splash of chicken broth for depth of flavor.
How do I prevent the gravy from becoming lumpy?
To avoid lumps, make sure to strain the gravy through a fine-mesh sieve after it thickens. This removes any bits of fat, meat, or other particles that could cause clumping. Additionally, whisk the gravy gently while it cooks to help it emulsify smoothly.
What is the best way to reheat gravy without losing its texture?
Reheat the gravy gently over low to medium heat, stirring frequently. If it starts to thicken too quickly, add a small amount of cold broth or milk to loosen it. Avoid overheating, as this can cause the gravy to separate or curdle.
