Such a great way to make homemade gravy with the last-minute hassle and mess
- 5 tbspn butter
- ½ cup all-purpose flour
- 1 tbspn Worchestershire Sauce (optional, but delicious!)
- 6 cups chicken stock
- 1 tspn Kosher salt, or to taste
- ground black pepper, to taste
- Turkey drippings or beef, chicken; about 1 cup is ideal but use what you have
Several days ahead ...
Melt butter in a medium saucepan over med-high heat.
Whisk in the flour until well incorporated
Cook, whisking frequently until this roux is golden brown or about 10 minutes.
Add the chicken stock and whisk until combined.
Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes.
Stir in the Worcestershire sauce, salt, and ground pepper.
Cool then refrigerate in an airtight container.
On serving day ...
Transfer refrigerated gravy to saucepan set over low heat.
Pour turkey (beef, chicken) drippings into a fat separator (or measuring cup and spoon off the fat),
Add the drippings to the gravy.
Stir until well combined and hot.
Pour into a gravy boat and serve immediately. Yum!
Calories: 107kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 260mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg