Ingredients
- 3 tablespoons butter (cut into small pieces (we recommend grass-fed))
- 3 tablespoons whole-wheat pastry flour
- 3 cups turkey or chicken stock
- 1/2 teaspoon sage
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- Salt and pepper to taste
- Chopped flat leaf parsley (for garnish (optional))
Instructions
- In a saucepan over medium heat, melt the butter and sprinkle with the flour.
- Let bubble for 30 seconds, then slowly whisk in the stock until smooth.
- Bring to a simmer, then add the poultry seasoning, salt and pepper.
- Cook for 2-3 minutes, until thickened.
- Pour the gravy over carved turkey, stuffing or mashed potatoes. Garnish with parsley.
Notes
We recommend using organic ingredients when possible.
This was adapted from a recipe by Rachel Ray
To avoid the last minute panic I make this gravy ahead of time (usually in the morning while the bird is in the oven). I make it using only 2 cups of stock. Then when the turkey comes out of the oven, I drain the pan drippings through a fine strainer and let it sit. After removing the fat from the top of the drippings, I take what’s remaining to finish off making the gravy. There should be at least a cup if you’ve been watching your turkey’s basting broth, but if not, add enough chicken broth or water until you have a cup. Gently warm the gravy you made earlier and slowly incorporate this final cup of drippings from your turkey. Viola! The job of gravy without that last minute rush.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dressings & Condiments
