Nov 24, 2013

Make Ahead Gravy (and it’s low fat!)


Who wants to make gravy at the last minute? Not me! I love to cook a traditional Thanksgiving turkey dinner with mashed potatoes but I’m starting my gravy today. It’s one less thing to deal with on Thursday. Here’s how I do it: I picked up a package of turkey wings this morning and roasted them in the oven. I just rubbed them with oil, salt & pepper and put them on a baking sheet, roasting¬†for an hour at 375 degrees.¬†Now I’m using them to make stock. I put the wings and every bit of their drippings into a big pot of water along with some onion, carrot, celery, parsnip, parsley, thyme, salt, pepper, and bay leaves. I will cook it down for 2-3 hours, let it cool, and refrigerate. (The meat from the wings makes a terrific sandwich).

Once the stock cools overnight, I skim off and discard the fat off the top and now I have a delicious roasted turkey stock, ready and waiting in the fridge, to use in my stuffing and to make gravy the day before. Any leftover stock… either becomes soup or I freeze it in ice cube trays for other cooking.

Use this with your own gravy recipe or try mine…

2 Tbsp. butter

1/4 cup flour

2 cups turkey stock

1. Melt the butter in a pan and add the flour. Cook and stir for 1-2 minutes.

2. Slowly whisk in the stock, stirring constantly until it’s smooth. Cook for 10-15 minutes.

3. Let it cool and refrigerate.

4. DAY OF: Just heat up your gravy and once your turkey is done, pour the drippings into a glass measuring cup and let them stand until they separate (I use a separating cup). Pour off and discard the fat and add the dark particles left on the bottom to your gravy. Taste for salt.

This makes a delicious, low fat gravy with no last minute stress. And for a lighter dessert, try my Lightened Pumpkin Cheesecake. Happy Thanksgiving!

3 Comments on "Make Ahead Gravy (and it’s low fat!)"

  1. Nadia

    I make delicious gravy on Thanksgiving. Yep…. dinners ready but not the gravy. I”m curious why do you cook down the turkey wings? How much water….just to cover the wings or smother them. Don’t you want/need the fat from the turkey wings to make a creamy turkey gravy?
    I’m just confused why cook it in the oven THEN submerge it in water and boil.

  2. sue

    Happy Thanksgiving Jenny to you and Denis and your families!!! xoxo

  3. Rhonda

    I’ve been wondering how you make your gravy and it has arrived. What’s a dinner like Thanksgiving without gravy for mashed potatoes or dressing or drizzled over some turkey. I will have to make yours for the holidays. They like mine but I bet yours is delicious and they would love it just like your other recipes I’ve made and yes I want to try making your pumpkin cheese cake…yummy!…I know it’s early Jenny, but Happy Thanksgiving to you, Denis and family…

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