Make-Ahead Gravy recipe
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- 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
Nutrition Info
- 140.1 caloriescarbohydrate: 6.6 gcholesterol: 30.5 mgfat: 12.1 gfiber: 0.4 gprotein: 1.5 gsaturatedFat: 7.3 gservingSize: -sodium: 524.6 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Make-Ahead Gravy
Directions
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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.
Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
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.
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.