Make-Ahead Thanksgiving Gravy: Stress-Free Deliciousness
Thanksgiving is a time for family, friends, and, of course, a feast! But let’s be honest, the sheer amount of cooking involved can be overwhelming. Between roasting the turkey, mashing the potatoes, and prepping all the sides, the kitchen can quickly become a chaotic battleground. That’s where the beauty of make-ahead recipes comes in. And one of the most impactful make-ahead dishes you can prepare is the gravy. A rich, flavorful gravy is the crowning glory of any Thanksgiving meal, and making it in advance not only saves you precious time and stress on the big day but often results in a deeper, more complex flavor.
This article will guide you through several approaches to making delicious Thanksgiving gravy ahead of time, from classic turkey-based gravy to vegetarian options. We’ll cover everything from ingredient selection to storage tips, ensuring your gravy is perfect when it’s time to serve.
## Why Make Gravy Ahead of Time?
Before we dive into the recipes, let’s reiterate the benefits of making your gravy ahead:
* **Reduced Stress:** Thanksgiving Day is hectic enough without the added pressure of making gravy at the last minute. Making it in advance allows you to focus on other dishes and enjoy the day.
* **Improved Flavor:** Gravy, like many sauces, benefits from sitting. The flavors meld and deepen over time, resulting in a richer, more complex taste.
* **Opportunity for Adjustment:** Making gravy ahead gives you the chance to taste and adjust the seasoning and consistency before the big day. No last-minute panics!
* **Easier Cleanup:** Consolidate your cooking and cleanup to a day or two before Thanksgiving, leaving you with less mess to deal with on the actual holiday.
## Classic Make-Ahead Turkey Gravy
This recipe uses a combination of turkey wings or drumsticks (for maximum flavor) and chicken broth to create a deeply savory and satisfying gravy. Making a flavorful stock from the turkey parts is essential, so don’t skip this step!
**Ingredients:**
* 2-3 lbs turkey wings or drumsticks
* 2 tablespoons olive oil or vegetable oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1/2 cup all-purpose flour
* 8 cups chicken broth (low sodium preferred)
* 1/4 cup dry sherry or dry white wine (optional)
* 2 sprigs fresh thyme
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 2 tablespoons unsalted butter (optional, for added richness)
**Instructions:**
**Day 1: Making the Turkey Stock**
1. **Roast the Turkey Parts:** Preheat your oven to 400°F (200°C). Toss the turkey wings or drumsticks with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 45-60 minutes, or until they are browned and cooked through. The internal temperature should reach 165°F (74°C).
2. **Sauté the Vegetables:** While the turkey is roasting, heat the remaining 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Combine and Simmer:** Once the turkey parts are roasted, transfer them to the stockpot with the vegetables. Pour in the chicken broth, add the sherry or white wine (if using), thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, allowing the flavors to meld. The longer it simmers, the richer the stock will be.
4. **Strain the Stock:** Carefully remove the turkey parts from the stockpot and set them aside to cool slightly. Strain the stock through a fine-mesh sieve lined with cheesecloth (if desired) into a large bowl or container. Discard the solids (vegetables, herbs, and bones). If you want to get every bit of flavor, shred the meat from the turkey wings/drumsticks and add it back to the strained stock.
5. **Chill the Stock:** Let the stock cool completely at room temperature, then cover and refrigerate overnight. This allows the fat to solidify on the surface, making it easy to skim off.
**Day 2: Making the Gravy**
1. **Skim the Fat:** The next day, remove the chilled stock from the refrigerator. Use a spoon to skim off and discard the solidified fat from the surface. While some fat is desirable for flavor, too much will make the gravy greasy.
2. **Make a Roux:** In a large saucepan, melt the butter (if using) over medium heat. Whisk in the flour until smooth and cook, stirring constantly, for 2-3 minutes. This mixture, called a roux, will thicken the gravy. Be careful not to burn the roux, as it will give the gravy a bitter taste. The roux should be a light golden brown color.
3. **Whisk in the Stock:** Gradually whisk the cold turkey stock into the roux, a little at a time, ensuring that no lumps form. Continue whisking until all the stock is incorporated and the mixture is smooth.
4. **Simmer and Thicken:** Bring the gravy to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the more the flavors will develop.
5. **Season and Adjust:** Taste the gravy and season with salt and freshly ground black pepper to taste. If the gravy is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken further. For an extra smooth gravy, you can strain it through a fine-mesh sieve at this point.
6. **Cool and Store:** Let the gravy cool completely at room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Alternatively, you can freeze the gravy for up to 2 months. Be sure to leave some headroom in the container as the gravy will expand when frozen.
**Thanksgiving Day: Reheating the Gravy**
1. **Reheat Gently:** When you’re ready to serve the gravy, gently reheat it in a saucepan over low heat, stirring occasionally. If the gravy is too thick after refrigeration or freezing, add a little more chicken broth to thin it out. Bring it to a simmer and heat until warmed through.
2. **Adjust Consistency (If Needed):** If the gravy still isn’t thick enough after reheating, you can make a quick slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk the slurry into the gravy and simmer for a minute or two until it thickens.
3. **Keep Warm:** To keep the gravy warm while serving, transfer it to a slow cooker on the warm setting or a thermal gravy boat.
## Vegetarian Make-Ahead Gravy
For those who don’t eat meat, a vegetarian gravy can be just as flavorful and satisfying. This recipe uses mushrooms and vegetable broth to create a rich and umami-packed gravy.
**Ingredients:**
* 1/4 cup olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 8 ounces cremini mushrooms, sliced
* 4 cloves garlic, minced
* 1/2 cup all-purpose flour
* 8 cups vegetable broth (low sodium preferred)
* 1/4 cup dry sherry or dry red wine (optional)
* 2 sprigs fresh thyme
* 1 bay leaf
* 2 tablespoons soy sauce or tamari (for added umami)
* Salt and freshly ground black pepper to taste
* 2 tablespoons unsalted butter (optional, for added richness)
**Instructions:**
**Day 1: Making the Vegetable Stock (Optional, but Recommended)**
While you can use store-bought vegetable broth, making your own will result in a much more flavorful gravy. To make your own vegetable broth:
1. **Roast the Vegetables:** Preheat your oven to 400°F (200°C). Toss the onion, carrots, and celery with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 30-40 minutes, or until they are softened and slightly browned.
2. **Combine and Simmer:** Transfer the roasted vegetables to a large stockpot. Add the mushroom stems (reserved from the sliced mushrooms), thyme sprigs, and bay leaf. Pour in 8 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours.
3. **Strain the Stock:** Strain the stock through a fine-mesh sieve lined with cheesecloth (if desired) into a large bowl or container. Discard the solids.
4. **Chill the Stock:** Let the stock cool completely at room temperature, then cover and refrigerate overnight.
**Day 2: Making the Gravy**
1. **Sauté the Vegetables:** Heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8-10 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Make a Roux:** Melt the butter (if using) into the vegetables. Whisk in the flour until smooth and cook, stirring constantly, for 2-3 minutes. This mixture, called a roux, will thicken the gravy. Be careful not to burn the roux, as it will give the gravy a bitter taste. The roux should be a light golden brown color.
3. **Whisk in the Broth:** Gradually whisk the cold vegetable broth (or homemade stock) into the roux, a little at a time, ensuring that no lumps form. Continue whisking until all the broth is incorporated and the mixture is smooth.
4. **Add Sherry & Seasonings:** Stir in sherry/wine(if using) and soy sauce. Add the thyme sprigs and bay leaf.
5. **Simmer and Thicken:** Bring the gravy to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the more the flavors will develop.
6. **Remove Aromatics:** Remove the thyme sprigs and bay leaf from the gravy.
7. **Blend for Smoothness (Optional):** For an ultra-smooth gravy, use an immersion blender to blend the gravy directly in the pot. Be careful as the gravy will be hot. Alternatively, you can carefully transfer the gravy to a regular blender and blend until smooth. Return the blended gravy to the saucepan.
8. **Season and Adjust:** Taste the gravy and season with salt and freshly ground black pepper to taste. If the gravy is too thick, add a little more vegetable broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken further.
9. **Cool and Store:** Let the gravy cool completely at room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Alternatively, you can freeze the gravy for up to 2 months. Be sure to leave some headroom in the container as the gravy will expand when frozen.
**Thanksgiving Day: Reheating the Gravy**
1. **Reheat Gently:** When you’re ready to serve the gravy, gently reheat it in a saucepan over low heat, stirring occasionally. If the gravy is too thick after refrigeration or freezing, add a little more vegetable broth to thin it out. Bring it to a simmer and heat until warmed through.
2. **Adjust Consistency (If Needed):** If the gravy still isn’t thick enough after reheating, you can make a quick slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Whisk the slurry into the gravy and simmer for a minute or two until it thickens.
3. **Keep Warm:** To keep the gravy warm while serving, transfer it to a slow cooker on the warm setting or a thermal gravy boat.
## Tips for Perfect Make-Ahead Gravy
* **Use High-Quality Broth:** Whether you’re making turkey or vegetarian gravy, the quality of the broth is crucial. Opt for low-sodium broth to control the saltiness of the final product. Homemade broth is always best, but store-bought broth works well in a pinch.
* **Don’t Skip the Roux:** The roux is essential for thickening the gravy and giving it a smooth texture. Cook the roux until it’s a light golden brown color to avoid a raw flour taste. Be sure to whisk constantly to prevent burning.
* **Strain for Smoothness:** For an ultra-smooth gravy, strain it through a fine-mesh sieve after simmering. This will remove any lumps or bits of vegetable.
* **Adjust Seasoning:** Taste the gravy frequently and adjust the seasoning to your liking. Remember that flavors will intensify as the gravy sits, so don’t over-season.
* **Cool Completely Before Storing:** Allow the gravy to cool completely before transferring it to an airtight container and refrigerating or freezing it. This will prevent condensation from forming, which can affect the texture and flavor of the gravy.
* **Thaw Frozen Gravy Properly:** If you’re freezing the gravy, thaw it in the refrigerator overnight before reheating. This will help prevent the gravy from separating.
* **Use Pan Drippings (Optional):** If you’re roasting a turkey on Thanksgiving Day, you can add some of the pan drippings to your make-ahead gravy for extra flavor. Skim off the excess fat from the drippings before adding them to the gravy.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of apple cider vinegar can brighten the flavor of the gravy and balance the richness. Add it at the very end, just before serving.
* **Consider Adding Herbs:** Fresh herbs like sage, rosemary, or parsley can add a wonderful aroma and flavor to the gravy. Add them during the last few minutes of simmering.
* **Don’t Be Afraid to Experiment:** Feel free to experiment with different ingredients and flavors to create your own signature gravy. Add a pinch of smoked paprika for a smoky flavor, a dash of Worcestershire sauce for umami, or a splash of cream for extra richness.
## Troubleshooting Common Gravy Problems
* **Gravy is Too Thick:** Gradually add more broth (turkey, chicken, or vegetable, depending on your gravy) until you reach the desired consistency.
* **Gravy is Too Thin:** Simmer the gravy for a longer period of time, uncovered, to allow it to thicken. Alternatively, whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
* **Gravy is Lumpy:** Strain the gravy through a fine-mesh sieve to remove the lumps. Alternatively, use an immersion blender to smooth out the gravy.
* **Gravy is Bland:** Add more salt, pepper, or other seasonings to taste. Consider adding a dash of soy sauce, Worcestershire sauce, or a squeeze of lemon juice.
* **Gravy is Too Salty:** Add a pinch of sugar or a splash of lemon juice to balance the saltiness. You can also try adding a peeled potato to the gravy while it simmers. The potato will absorb some of the salt.
* **Gravy Separated After Freezing:** This can happen when the gravy contains a lot of fat. To fix it, gently reheat the gravy over low heat, stirring constantly. If it still separates, whisk in a tablespoon of heavy cream or butter.
## Serving Suggestions
Of course, gravy is the perfect accompaniment to roasted turkey, mashed potatoes, and stuffing. But it’s also delicious served with:
* Roast chicken or pork
* Biscuits
* Shepherd’s pie
* Poutine (if you’re feeling adventurous!)
## Conclusion
Making gravy ahead of time is a simple way to reduce stress and improve the flavor of your Thanksgiving meal. With a little planning and preparation, you can create a rich, delicious gravy that will impress your family and friends. Whether you choose a classic turkey gravy or a vegetarian option, the key is to use high-quality ingredients and follow the instructions carefully. So, this Thanksgiving, give yourself the gift of a stress-free kitchen and make your gravy ahead of time! Enjoy!