4cupsturkey stock(chicken stock or vegetable broth can be substituted)
½teaspoonchopped fresh thyme
1teaspoonchopped fresh sage (2 to 3 fresh sage leaves)
1tablespoonchopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
Instructions
Melt butter in a large pan over medium heat. Whisk in flour and continue to cook, whisking constantly, until lightly browned, 5 to 7 minutes.
Gradually whisk in broth. Add thyme and sage. Increase heat to medium high, bring to a boil.
Reduce heat to medium and continue to cook until thickened, about 10 minutes, stirring frequently. Gravy will thicken significantly as it cools.
Stir in parsley, taste and season with salt and pepper.
Video
Notes
Recipe makes 3½ cups gravy. Nutrition information is calculated for a serving size of ⅓ cup gravy.
The saltiness of broth or stock can vary widely so I suggest tasting the gravy before adding salt.
For meatier flavor, add 1 teaspoon bouillon or use homemade stock.
Storage Suggestions: Cool to room temperature and refrigerate in a covered container for 3 to 4 days. Gravy can be frozen for up to 4 months.
To Reheat: In a saucepan, warm the gravy over low heat, whisking until smooth and hot. Add broth, turkey drippings, or water if gravy seems too thick. If the gravy is frozen, thaw overnight in the refrigerator before reheating.