Well, you can’t have Thanksgiving Dinner without gravy, and this recipe makes for a delicious one–truly worthy of your turkey and mashed potatoes. Perhaps best of all, you can make it ahead to make Thanksgiving prep a bit less hectic.
Why Try? In a busy kitchen this recipe is a lifesaver. Gravy is usually the last dish to come together, so imagine having it ready and only needing to reheat it on the big day!
Want to see how it’s done? We have the video right here!
- 1 quart chicken stock, hot
- 3/4 teaspoon fresh thyme, chopped
- 2 tablespoons heavy cream
- 1/2 pound (2 sticks) butter, unsalted
- 3 cups (3-4 onions) yellow onions, rough chopped
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 In a large heavy sauté pan, melt butter and sauté onions on medium heat, stirring frequently for about 15 to 20 minutes until onions are caramelized to a rich golden brown. (The butter will foam as the water content of the butter and onions boils off.)
- 2 Sprinkle flour over the onions and mix to blend. Cook over low heat for an additional 4 to 5 minutes, stirring frequently.
- 3 Add hot chicken stock, whisking constantly, cook for 5 to 6 minutes or until thickened.
- 4 At this point the gravy “base” can be refrigerated for a day or two, if desired.
- 5 To finish the gravy, heat gravy base over medium-low heat. Add fresh thyme, cream, salt and pepper. Whisk to blend.
- 6 Simmer over low heat until warm.