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This is easy and straightforward turkey gravy recipe for two. The key is the stock you make ahead of time. To keep my holidays stress free, I do as much ahead of time as possible. I make the stock days or even months in advance using turkey wings. Get the Turkey Stock recipe here.
This recipe has been sized for two ½ cup servings and goes beautifully with the Fig & Walnut Stuffed Turkey Breast recipe. Check out my Thanksgiving menu for two.
One additional note, to fortify this recipe and enhance the flavor even further, add the turkey drippings from your bird or my Fig & Walnut Stuffed Turkey Breast recipe to the gravy. Strain your drippings to remove any solid pieces and add the drippings to the prepared gravy.
I always get asked if you can use store bought stock or broth and the answer is yes. However, I often find the stock bland. Be sure if using store bought stock that you taste it and adjust seasoning. I have even added a chicken or turkey bouillon cube to the stock to fortify the flavors. Just watch the salt level. I’d use a salt free or reduced sodium stock if I’m adding a bouillon cube.
To get started, heat your stock on the stove until hot but not boiling.
Melt the butter in a small skillet on the stove over medium heat. When melted and the flour. Stir until there are no lumps. This is your roux and thickener for the stock.
Taste and add salt and pepper to taste. Finish with another teaspoon of butter.
Pour into a gravy boat and top with fresh chopped parsley to finish. For another family favorite, try my Mushroom Turkey Gravy recipe too.
Be sure to check out my recipe for Roast Turkey which will go perfect with the gravy. Enjoy.
Easy Turkey Gravy For Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup of Turkey Stock (Get recipe here) Get recipe here
- 1 Tbsp. Butter plus 1 Tsp. divided
- 1 Tbsp. Flour
- Kosher salt and freshly ground pepper to taste
- 1 Tbsp. Parsley chopped
Instructions
- Heat the stock on the stove until hot (but not boiling).
- Melt the butter in a small skillet on the stove over medium heat. When melted and the flour. Stir until there are no lumps. This is your roux and thickener for the stock.
- Slowly add the stock and keep stirring to incorporate the stock into the roux. Stir the gravy until everything is smooth and incorporated.
- Taste and add salt and pepper to taste. Finish with another teaspoon of butter. Serve in a gravy boat topped with fresh parsley.
