Look at the calendar. The countdown to Thanksgiving is here and the requests for do-ahead gravy pop up daily. That’s because it’s one less thing to deal with on Thanksgiving, plus you get lots of delicious gravy so you won’t run out.
I’ve taken my family’s favorite and tweaked it.
And one tip I share each year: don’t stress about everything being perfect – it never is. It’s not just about food, but who shares it with you.
Do-ahead turkey gravy
Delicious on its own. Even better with drippings. Add those to hot gravy.
2 to 4 turkey wings (2 will do if real large)
1 very large onion, coarsely chopped (a generous 3 cups or so)
2 nice carrots, unpeeled, chopped and divided
2 ribs celery, chopped and divided
9 cups low sodium chicken broth, in all
Generous 1/2 teaspoon ea: dried thyme and sage
2 bay leaves
Handful parsley, stems and all
1 cup flour
Salt and pepper
Preheat oven to 400.
Toss onion, half of each chopped carrots and celery with a bit of oil.
Pour onto sprayed baking sheet with sides or other pan.
Arrange wings on top. Roast 1-1/4 hours or until wings are very brown
Put wings and roasted vegetables in large pot. Add 1 cup broth to baking sheet and scrape up brown bits. Add to pot.
Add 6 cups broth, the rest of the chopped carrots, celery, thyme, sage, bay and parsley. Bring to boil. Reduce heat and simmer uncovered for 1 hour or more. Meat will be falling from bones.
Remove wings and save for another use.
Strain broth into saucepan, pressing vegetables. Discard vegetables.
Refrigerate if you have time so you can skim fat off easily. If not, do your best to skim it after straining broth.
Whisk flour into remaining 2 cups broth until well blended. Bring strained broth in pot to a gentle boil. Whisk in broth/flour mixture and boil a few minutes to thicken gravy and cook flour. If too thick, thin with water. Season to taste.
Refrigerate up to 4 days or freeze up to 2 months.