No Drippings Gravy

Learn how to make gravy from scratch without the bird! This No Drippings Gravy is made with chicken stock and butter and thickened with a quick roux. When you don’t feel like fussing with drippings, this gravy is the best!

no drippings gravy

I hate making gravy. There. I said it. I pride myself on making food from scratch but not gravy. Truthfully, I hate making gravy with drippings because it needs to be prepared right before serving, and that’s time I’d rather be spending with my guests. So I cheat sometimes. I may have previously put Boston Market gravy on the Thanksgiving table, and I may have doctored it up enough to call it my own. Not one person questioned it.

With this no drippings gravy recipe, I can make it in advance and not dread it one bit. No standing over the stove, getting grease all over and making a mess. Thickening chicken stock with a quick roux is all it takes to make no dripping gravy. I sometimes add a splash of brandy to deepen the flavor, and I always add fresh herbs.

What are drippings?

Drippings are the fatty liquid that drips off of chicken, turkey, or any meat and accumulates while cooking. It has a rich flavor and is used as the base in traditional gravy recipes. So how do we make gravy without it? Read on to find out!

ingredients for no dripping gravy

Ingredients //

  • Butter: Since this gravy is made without drippings, the butter takes its place as a rich, fatty gravy base and helps activate the roux.
  • Flour: acts as a roux and helps thicken the gravy.
  • Chicken Stock: I always keep chicken stock on hand to throw this gravy together when need be. You can also use turkey or beef stock here.
  • Salt & Pepper: to enhance all of the flavors.
  • Brandy (optional): You can add a splash of brandy at the end to glaze the pan and add a smoky flavor to your gravy.
  • Fresh Thyme: Fresh herbs add that comforting savory flavor and aroma of traditional holiday gravy. You can also use rosemary or parsley.

How to Make // The Steps

ingredients for no dripping gravy

Step 1: Make a roux. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together for a minute until smooth.

Step 2: Whisk in stock. Whisk in the chicken stock and let the mixture begin to bubble. The roux will not thicken until the stock starts bubblingβ€”Cook for another minute.

Step 3: Finish. Add the brandy and thyme and season with salt and pepper.

Step 4: Store. Pour gravy into a glass container and keep it in the fridge. When you’re ready to serve the gravy, simmer it over medium heat until smooth and warmed through.

What Goes with No Drippings Gravy //

You can make this gravy with chicken, turkey, or beef stock with equally great results. This method is super convenient when you need gravy quickly. It goes great with so many things. For instance:

Don’t forget about potatoes. This gravy goes great with mashed potatoes and is perfect for dipping fries into.

ingredients for no dripping gravy in a pot

Tips & Tricks //

  • The secret to no dripping gravy is the roux, so be careful not to burn it. Once it starts to bubble and turn golden brown, it’s ready.
  • Using a whisk is essential. Otherwise, you may end up with lumpy gravy.
  • Once it’s finished, give your gravy a quick taste and adjust the seasonings if you need to.
ingredients for no dripping gravy whisked in a pot

Why is No Drippings Gravy So Good?

  • Quick, easy and less messy than gravy made with drippings.
  • It can be made in advance, and it tastes as good as new when reheated.
  • The ingredients are simple and you may already have them on hand.
  • This gravy is an excellent addition to holiday spreads and whenever you’re in a pinch for gravy.
ingredients for no dripping gravy in a pot

FAQ //

How can I make my gravy thicker?

Adding a roux to your gravy made from flour is a great way to achieve the correct consistency. Making a slurry from cornstarch and water is another option.

What do I do if my gravy is too thick?

This is an easy fix. If your gravy is too thick, return it to the heat and reheat it while slowly adding in more water or stock. Taste and adjust the seasons.

no drippings gravy over turkey with green peas

How to Store and Reheat //

Storing: What I love the most about making gravy with no drippings is I can make it DAYS in advance. You can make this gravy 2 to 3 days in advance, store it in the fridge and reheat it before serving. It will be as good as new!

Reheating: All you need to do is heat the gravy over medium heat while whisking until it’s warmed through. If it’s too thick, add a splash of water or more stock.

Make-Ahead and Freezer Options //

Freezing: This gravy also freezes well. Let it cool completely to room temperature, and then freeze in airtight containers for 2 to 3 months. Thaw overnight in the fridge before reheating.

no drippings gravy over turkey with green peas

More Holiday Staples Recipes //

Cornbread, Sausage and Pecan Stuffing

Mashed Sweet Potatoes

Sweet Potato Casserole

Brined Turkey Breast

no drippings gravy over turkey with green peas

No Drippings Gravy

Yield: makes 2 1/2 cups

No Drippings Gravy - Sometimes you want gravy, but don't want to deal with having to make proper gravy. This does the job.


  • 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)


  1. Melt the butter in a medium saucepan. Add the flour.
  2. Whisk together the butter and flour and cook for a minute over medium heat until it is smooth.
  3. 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.
  4. Add the brandy and thyme.
  5. 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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 54 Comments

  1. Astrid

    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.

    1. bakedbree

      I like the brandy in it, white wine would be good too.

    2. Sheila

      I added the Brandy and it gave it a tart kind of taste I didn’t like. Use it sparingly if at all

      1. bakedbree

        It is all a matter of personal taste.

  2. Lindsay

    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.

    1. bakedbree

      I love a fried turkey. Glad that I could help.

  3. Tara

    Brandy in gravy…who knew!?

    1. bakedbree

      It really adds something delicious to it.

  4. arlene

    Awesome! I am totally in agreement about making it early and cheating!

    1. bakedbree

      Glad that you are on board.

  5. Melanie

    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.

    1. bakedbree

      I am very angsty about gravy! Glad that I am not alone.

  6. Lisa

    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.

    1. bakedbree

      it really does. I will never stand over the stove when everyone is eating ever again.

  7. Tracy

    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. πŸ™‚

    1. bakedbree

      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.

  8. Lisa

    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!

    1. bakedbree

      I am glad that I could help. Good for you for cooking for 60!! Impressive.

  9. JehanP

    Beautiful photos and a little liquor ain’t never hurt nobody lol. That gravy is probably so mellow and delicious.

    1. bakedbree

      No it does not! Thank you Jehan!

  10. Elena

    Thank you! That was the easiest gravy, and best part is it’s all done and waiting for dinner without the frenzy.

    1. bakedbree

      I am so glad! Seriously, it is the only way I will make gravy now.

  11. shawna [of styleberryBLOG]

    yummy! & I just bought those yellow napkins & sewed them into pillows last week! good taste!! πŸ˜‰

    1. bakedbree

      you are so crafty! I need to learn to sew.

  12. Angie

    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!

    1. bakedbree

      thank you Angie! You can add lots of things to this gravy to change the flavor.

  13. Georgia

    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.

    1. bakedbree

      thanks for the tips Georgia.

  14. Sheri

    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!

    1. bakedbree

      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.

  15. Chung-Ah @ Damn Delicious

    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 πŸ™‚

    1. bakedbree

      I do what I can. πŸ™‚

  16. Chung-Ah @ Damn Delicious

    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.

    1. bakedbree

      No, I really don’t. I do not think that I would make it more than one day ahead.

      1. Cristina

        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!

        1. bakedbree

          Nice back up plan! It should be fine though. If it gets too thick, thin it with some chicken stock.

          1. Alice

            Does this gravy freeze well?

            1. bakedbree

              I have never frozen gravy, sorry I cannot be more helpful.

  17. brianca

    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… πŸ™‚

    1. bakedbree

      You are welcome! Love your name. πŸ™‚

  18. Tonnae

    You. Are. Awesome.
    Thanks!! πŸ˜€

    1. bakedbree

      thank. you. πŸ™‚

  19. Sanaa

    Everything I try from your site turn out good! Thank you so much for sharing great recipe πŸ™‚

    1. bakedbree

      I am so glad Sanaa!

  20. Annette

    Can u tell me know how much this yields?? I have to make 20 cups, for our Military Base…

    Thank you,

    1. bakedbree

      About 3 cups, since there are 3 cups of stock in it.

  21. LIZ

    Hello, I don’t cook much and for this T-giving dinner I signed up for mashed potatoes and gravy!
    I did not know it needed turkey drippings!!!, I’m not making a turkey?? I’m so glad I found your site. :). I’m curious about using the brandy, kids will be eating this too, is this adults only gravy??

    1. bakedbree

      No, it cooks out.

    2. Nathan Beach

      I’m in the exact same situation. This gravy turned out great. Thanks!

  22. Elizabeth

    Thank you very much for this post…you have just saved my Christmas dinner! Love your blog!

    1. bakedbree

      Glad to help! Merry Christmas!

  23. Abel Rodriguez

    Can u use other drinks or no drinks for the recipe,and can you add other Herbs than Thyme?

    1. bakedbree

      You can use whatever you want. And any herb you like.

  24. Pingback: Make Ahead Mashed Potatoes - Baked Bree

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