How to Make The Best Gravy from Drippings

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch thickens without gluten.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Low-sodium options are better for health, while vegetable broth can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable, while omitting herbs can reduce costs.

Add neck, gizzards, liver, and heart to a pot with chopped celery, parsley stems, carrot, and yellow onion.

Cover with 5 to 6 cups of water and bring to a boil, then simmer for 25 to 30 minutes.

Strain the stock and press to squeeze out juices, yielding about 4 and 1/2 cups of stock.

Pour turkey drippings into a measuring cup and let sit to separate fat.

Ladle off the fat and set aside the drippings.

Heat a pot and add about 1/4 cup of the turkey juices.

Whisk in 3 tablespoons of all-purpose flour and cook for about a minute.

Gradually add 1 and 1/2 cups of stock while whisking until smooth and simmer for a minute.

Optionally, add the reserved turkey drippings for extra flavor, whisking until smooth.

Taste and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens