Confession: I hate making gravy. There. I said it. I put it out into the world. I know that it is sacrilegious. Gravy is an essential item on the Thanksgiving table. I may have, in years past, gone to Boston Market the day before Thanksgiving and bought gravy. I may have doctored it a little and called it my own. And you know what? No one was the wiser. No one called me out on my doctored gravy.
If you have read this blog before then you know that I like to enjoy the fruits of my labor. I like to eat dinner while it is hot and I like actually spend time with my guests. So I cheat. I cheat bad, I make my gravy the day before. And you know what? I no longer hate making gravy. The reason why I hated making gravy was that you need to do it right before you serve the largest meal that you make all year. I was standing over the stove, getting turkey grease all over, and making a giant mess while my friends and family were sipping a nice Pinot Noir and eating a nice warm buttered roll. I am no longer bitter and angry, because I get this job out of the way ahead of time. And I am much, much happier.
This no dripping gravy is a cinch to make. You make a quick roux and add some chicken stock and you have gravy. I sometimes add some brandy and almost always add some sort of fresh herb.
1/3 cup butter
1/3 cup flour
3 cups chicken stock
salt
ground pepper
3 Tablespoons brandy (optional)
1 Tablespoon fresh thyme (parlsey is great also)
Melt the butter in a medium saucepan. Add the flour.
Whisk together the butter and flour and cook for a minute over medium heat until it is smooth.
Whisk in the chicken stock. Let the mixture come to a bubble. The roux will not thicken until it comes to a bubble. Cook for another minute or so after it comes to a bubble.
Add the brandy and thyme.
Season well with salt and pepper. Put this in a container and keep in the fridge. When you are ready to serve it, simmer it in a saucepan until it is heated through.
This no dripping gravy has saved me and I love it. It has taken the pressure off and it helps me enjoy my holiday.
Ingredients
- 1/3 cup butter
- 1/3 cup flour
- 3 cups chicken stock
- salt
- ground pepper
- 3 Tablespoons brandy (optional)
- 1 Tablespoon fresh thyme (parlsey is great also)
Instructions
- Melt the butter in a medium saucepan. Add the flour.
- Whisk together the butter and flour and cook for a minute over medium heat until it is smooth.
- Whisk in the chicken stock. Let the mixture come to a bubble. The roux will not thicken until it comes to a bubble. Cook for another minute or so after it comes to a bubble.
- Add the brandy and thyme.
- Season well with salt and pepper. Put this in a container and keep in the fridge. When you are ready to serve it, simmer it in a saucepan until it is heated through.
I am Bree. I love to cook. Even more than I love to take pictures.
I’ve made gravy like yours for years except for the brandy. I’ll put a bottle on my grocery list for next week. I like having the gravy ready to go instead of a panick right before dinner. Thanks for the tip, great photos.
Astrid recently posted..The McRushmore
I like the brandy in it, white wine would be good too.
I added the Brandy and it gave it a tart kind of taste I didn’t like. Use it sparingly if at all
It is all a matter of personal taste.
Thank you, Bree!! My husband is frying a Turkey this year and I’ve been searching for days for a good, simple no dippings gravy to go with our dinner. I love the addition of brandy.
I love a fried turkey. Glad that I could help.
Brandy in gravy…who knew!?
Tara recently posted..Turkey and White Bean Soup
It really adds something delicious to it.
Awesome! I am totally in agreement about making it early and cheating!
Glad that you are on board.
Gravy is such a serious matter. Seriously. And yet, I was laughing my guts out at your angst over gravy – only because I feel the same way! Thanks for posting such a great no-slaving-away necessary gravy recipe.
I am very angsty about gravy! Glad that I am not alone.
This is how my family always makes our gravy too, only we use oil instead of butter. We use chicken broth or beef broth depending on whether it’s for a turkey or roast beef. You’re right that it makes things easier.
Lisa recently posted..Pumpkin Spice Thumbprints and a CSN Winner!!!
it really does. I will never stand over the stove when everyone is eating ever again.
I have been looking for a good gravy recipe lately. Thanks for sharing your recipe! I will have to add brandy to our shopping list.
Tracy recently posted..Menu Plan November 15th
The brandy adds a nice depth which I think that you need because you do not have the drippings. I hope that you like it.
Thank you for posting. I am cooking for 60 this year and I was not at all looking forward to making that much gravy at the zero hour. This little tip sure takes a load off. Thanks!
I am glad that I could help. Good for you for cooking for 60!! Impressive.
Beautiful photos and a little liquor ain’t never hurt nobody lol. That gravy is probably so mellow and delicious.
No it does not! Thank you Jehan!
[...] No Drippings Gravy [...]
Thank you! That was the easiest gravy, and best part is it’s all done and waiting for dinner without the frenzy.
I am so glad! Seriously, it is the only way I will make gravy now.
yummy! & I just bought those yellow napkins & sewed them into pillows last week! good taste!!
shawna [of styleberryBLOG] recently posted..project 52-11 clingy
you are so crafty! I need to learn to sew.
The women in my family have been making gravy like this for years! lol I never thought to add thyme and brandy though….you’ve really been a great inspiration to me-thank you!
thank you Angie! You can add lots of things to this gravy to change the flavor.
You can also use vegetable/canola oil instead of butter. If you want your gravy to be brown add a couple of drops of Kitchen Bouquet.
thanks for the tips Georgia.
Bree,
I love this idea – I always worry about how the gravy will taste, nevermind avoiding lumps! It does seem a shame to waste the pan drippings though. What do you think about defatting the drippings (I have one of those fat separators with a pour spout) and adding it to the gravy? I’m thinking it might add more “authentic” flavor and color (plus I like to put a bit of the giblets in the gravy) – or do you think it might ruin the thickness/texture of the premade gravy?
Thanks for your great recipes and ideas!
Sheri
I guess that it would be good, but the whole point of this is for me not to have to worry about anything after everything is ready. You can also make some drippings before hand with some turkey pieces.
You are a lifesaver! I have been searching and searching for a good quality no drippings gravy and I’ve finally found one!! Btw, your rant about making gravy while everyone else has a good ol’ time made my day
Chung-Ah @ Damn Delicious recently posted..Pumpkin White Chocolate Chip Macadamia Nut Cookies
I do what I can.
Also, do you think it’s okay to make this as early as Monday? I just have so much to make on Tuesday and Wednesday and I have no time to cook on Thanksgiving day since we do Thanksgiving lunch and dinner.
Chung-Ah @ Damn Delicious recently posted..Pumpkin White Chocolate Chip Macadamia Nut Cookies
No, I really don’t. I do not think that I would make it more than one day ahead.
Uh-oh. . .I just made this for Thanksgiving (2 days early). It is delicious, thanks for the recipe!
If it doesn’t come together properly when I reheat it on Thursday, I’ll make gravy the old fashioned way, but I’ll let you know if it worked out!
Nice back up plan! It should be fine though. If it gets too thick, thin it with some chicken stock.
Does this gravy freeze well?
Alice recently posted..Peanut Butter Bites [Candy Making for Kids Blog Tour]
I have never frozen gravy, sorry I cannot be more helpful.
[...] as you possibly can before your Thanksgiving meal. Mashed potatoes were one of those things like gravy, that I was making right before everyone sat down to dinner. By that time, I was over it. I had [...]
thank you so much for this recipe! i hate the fact that you have to cook meat to make gravy! i will be making this tonight for my meatballs… AND bookmarking your site as baked brie (wink) is my FAV! and my nick name is bri so…
You are welcome! Love your name.
You. Are. Awesome.
Thanks!!
thank. you.
Everything I try from your site turn out good! Thank you so much for sharing great recipe
I am so glad Sanaa!
Can u tell me know how much this yields?? I have to make 20 cups, for our Military Base…
Thank you,
Annette
About 3 cups, since there are 3 cups of stock in it.
Hello, I don’t cook much and for this T-giving dinner I signed up for mashed potatoes and gravy!
. I’m curious about using the brandy, kids will be eating this too, is this adults only gravy??
I did not know it needed turkey drippings!!!, I’m not making a turkey?? I’m so glad I found your site.
No, it cooks out.
I’m in the exact same situation. This gravy turned out great. Thanks!
Thank you very much for this post…you have just saved my Christmas dinner! Love your blog!
Glad to help! Merry Christmas!