Recipe: Homemade Pan Gravy

Recipe: Homemade Pan Gravy

Recipe: Homemade Pan Gravy

Posted by Hedi Schreiber on

Prep: 15 min Cook: 1 hour 15 min Total: 1 hour 30 min Yields 3 cups gravy

Turkey Giblet Stock

5 cups water

Turkey neck and giblets

Place turkey neck and giblets in a medium or large sauce pan along with 5 cups of water. Bring to a boil over high heat.

Skim foam off surface and reduce heat to a simmer. Cook for 1 hour.

Strain stock through a fine mesh strainer into a heatproof container. Discard solids and serve strained stock. If making ahead, the stock will keep in fridge for up to 3 days.


roasting pan with turkey drippings

When turkey is done roasting, remove from oven and place on a cutting board to cool. Take roast pan with drippings and place on the stove top across two burners.

Heat over medium-high heat until pan drippings come to a simmer. Cook, scraping up browned bit with a wooden spoon until thickens, about 10 minutes.

½ cup all-purpose flour

Add flour and stir to combine. Cook about 1 minute.

3 ½ cups reserved turkey giblet stock

Slowly add stock and whisk to combine. Take your time an add in ¼ cup to ½ cup increments, whisking until fully combined before adding more stock.

Reduce heat to medium and bring to a simmer and cook until gravy thickens, about 5 minutes.

½ cup reserved turkey giblet stock or more

Once smooth, add a bit more stock and stir. Continue to stir and add stock until you get the desired consistency.

Strain gravy through a fine-mesh strainer to create a super-smooth gravy.

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

Season with salt and pepper and keep warm.

Whisk immediately before serving. If too thick, thin with 2 teaspoons of water.

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