Gravy Recipe ∶ Make-Ahead Gravy

This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.

Ingredients

• ½ cup butter
• ¼ cup diced onion
• ¼ cup thinly sliced celery
• 1 ½ teaspoons chopped fresh thyme
• ½ cup all-purpose flour
• 1 (32 ounce) carton College Inn® Chicken Broth, divided

Cooking Directions

1. Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
2. Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
3. Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
4. When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

Nutrition Facts

• calories140.1
• carbohydrateContent6.6 g
• cholesterolContent30.5 mg
• fatContent12.1 g
• fiberContent0.4 g
• proteinContent1.5 g
• saturatedFatContent7.3 g
• sodiumContent524.6 mg
• sugarContent0.3 g