Use This Gravy Recipe For Thanksgiving

This is the gravy recipe I use every year for Thanksgiving.

This is an easy gravy recipe for Thanksgiving and is also quite tasty. The key is to brown the onions over a long period of time, which you can do ahead of time and put them in the fridge.

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Homemade Gravy


1 stick unsalted butter
1 medium sized sweet onion, finely chopped
1/4 c flour
1 ts kosher salt
1/2 ts freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups; heated (or jarred stock if needed). Be sure it is steaming hot. (Can use up to four cups for a large crowd)
1 tb heavy cream


In a large (10 to 12-inch) pan, cook the butter and onions over medium heat for 20 to 30 minutes, until the onions brown. Take your time. See the note for making ahead of time.

Sprinkle the flour into the pan, whisk well, then add the salt and pepper. Cook for 3 minutes, whisking occasionally. Add the hot chicken stock mixture, and cook uncovered for 4 to 5 minutes until thickened. Add cream. Season, to taste, and serve.

Notes: You can brown the onions the day before in the butter, then put them in a jar and put them in a fridge. Reheat in a skillet till bubbling on Thanksgiving Day before adding the flour.

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Thanksgiving calls for giblet gravy. What do you do with the turkey "innards"?


I had never been able to make gravy in my life. When you previously, maybe a couple of years ago, posted this recipe, I tried it. Now I can make gravy! I even adapted it to make a really good brown, beef gravy.