Make-Ahead Gravy
I ll make some cake but every time it says cake the video gets faster.
Recipe Summary 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 | I'll Make Some Cake Lyrics½ cup butter¼ cup diced onion¼ cup thinly sliced celery1 ½ teaspoons chopped fresh thyme½ cup all-purpose flour1 (32 ounce) carton College Inn® Chicken Broth, dividedDirectionsMelt 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.To make Mushroom-Wine Turkey Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 Tbsp. dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.May use College Inn(R) Turkey Broth instead of Chicken Broth.Info | I'll Make Some Cake Lyricsprep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
8
Yield:
4 cups
TAG : Make-Ahead GravyTrusted Brands: Recipes and Tips, College Inn® Broths and Stocks,
