No-Lump Gravy

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No-Lump Gravy
Turkey giblets
Several cups celery, carrot and onion chunks
1/4 cup butter
1/4 cup flour
Salt, pepper
Dried herbs such as thyme, rosemary and sage
To make turkey stock, combine giblets with several cups of celery, carrot and onion chunks in a large stockpot; add water to cover. Simmer for several hours, then strain. Melt 1/4 cup butter in a small pan. Add 1/4 cup flour; cook and stir for 1 minute. Using a bulb baster, transfer pan juices from roasting pan to a large measuring cup. Let stand for several minutes and skim fat from the surface. Add enough stock to make 6 cups. (Or use canned chicken broth in place of stock.) Place in a large pot and gradually add flour mixture, whisking until smooth. Bring to a boil and cook for 5 minutes or until gravy thickens. If gravy is too thick, stir in additional broth. Season with salt, pepper and dried herbs such as thyme, rosemary and sage.


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The gravy was outstanding and so flavorful, definitely no lumps by putting the butter and flour together separately. I only put a few pieces of onion in the stock and then removed it when straining the stock. You do need to be patient and stir til it boils and some waiting for it to thicken. thanks you for a great recipe - I feel so confident now about making turkey gravy!

Comment Number: 4754


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