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This homemade Turkey Gravy from stock is my mom’s tried and true recipe. It’s a staple on our Thanksgiving table every year.
My mom has been making this classic Turkey Gravy recipe for forever, and I’m so excited to share it with you. A blend of fragrant fresh herbs, poultry seasoning, and homemade turkey stock transforms into a luscious, velvety gravy that will have your guests reaching for seconds. I hope your family enjoys it as much as mine does! And for a gluten-free and low-carb gravy, try this one without flour.
Turkey gravy will last up to four days in the refrigerator or six months in the freezer in airtight containers. To reheat, warm it on the stove on medium-low and add a splash of water or stock to thin it if necessary.
If you have turkey drippings before Thanksgiving, you can make this easy gravy up to two days before.
Stock is typically used for gravy since it has a richer, more complex taste than broth.
Yield: 18 servings
Serving Size: 1 /4 cup
In a medium or large pot simmer 4 cups of the turkey stock with a few sprigs fresh sage, thyme, 2 teaspoons salt (if using my homemade stock with no salt, use less if your stock is salted) and black pepper to taste and simmer 15 minutes. Discard the herbs.
Once it’s ready, in a blender add remaining 1 cup cold broth with 2/3 cup flour and the Bell’s poultry seasoning and blend until smooth.
Add 2 cups of the boiling turkey stock into the blender to temper and blend again, then pour into the pot with the boiling stock.
Add the pan drippings from the turkey at this point and simmer, whisking on low heat until thickened, about 5 to 10 minutes. Taste for salt and adjust as needed.
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Serving: 1 /4 cup, Calories: 33 kcal, Carbohydrates: 3.5 g, Protein: 4.5 g, Sodium: 166 mg, Fiber: 0.5 g