Make-Ahead Turkey Gravy

Name: Make-Ahead Turkey Gravy
Total time: 12 h
Yield: Serves 32 (serving size: about 1/4 cup)
Ingredients: 3 pounds turkey wings, each cut into 2 pieces; 2 tablespoons olive oil; 2 teaspoons whole black peppercorns; 2 large carrots, cut into 2-inch pieces; 2 large celery stalks, cut into 2-inch pieces; 1 small yellow onion, quartered; 10 cups unsalted chicken stock; 5 parsley sprigs; 3 thyme sprigs; 2 bay leaves; ½ cup all-purpose flour; ⅓ cup water; ½ teaspoon kosher salt; 2 teaspoons freshly ground black pepper

3 Ratings
3 Reviews

"I always make stock well before Thanksgiving in the slow cooker, and then freeze it," says Diane Morgan, Cooking Light contributor. "This way the gravy is never lacking deep turkey flavor."What's the key to a this fabulously convenient make-ahead gravy? A good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. To thaw, all you have to do is reheat over medium-heat. Make sure to stir continously with a whisk to break up any chunks.

By Diane Morgan

Recipe by Cooking Light November 2015

Gallery

Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

hands-on:

20 mins

total:

12 hrs

Yield:

Serves 32 (serving size: about 1/4 cup)

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 2
Combine first 6 ingredients in a large roasting pan. Bake at 425° for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Remove and discard fat layer on top of stock. Measure and reserve 8 cups of stock; save any remaining stock for another use.
Step 3
Combine flour, 2/3 cup reserved stock, and 1/3 cup water in a bowl, stirring with a whisk until smooth. Bring remaining 7 1/3 cups stock to a boil in Dutch oven. Gradually add flour mixture, salt, and pepper, stirring with a whisk. Bring to a boil, and simmer 5 minutes.

Nutrition Facts

Per Serving:

13 calories; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 2g; cholesterol 1mg; sodium 34mg; calcium 4mg.

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Crystal

10/25/2018

This is a great recipe. Disregard the "too peppery" review because the reviewer did not read the recipe correctly. The recipe calls for 2tsp PEPPERCORNS not 2tsp pepper. I made this recipe last Thanksgiving & I am going to use it again this year. Great flavor!

amandamcs

11/16/2016

This really turns out well. Saves time on the big day!!

Kristin

11/23/2015

I spent so much time & made the recipe exactly as written. I should have followed my instinct, which said that 2 tsp of fresh black pepper sounded like too much. It's completely inedible for the crew I'm cooking for. What a disappointment.

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