1 Tbsp. olive oil
2 Tbsp. all purpose flour
2 cups plus of homemade turkey stock (or good boxed/canned broth)
1 Lb. sliced mushrooms (a mix of cremini and button mushrooms is good)
1 Tbsp. fresh-chopped chives
½ Tbsp. dried thyme (fresh is fine but I’d double the amount)
Salt & Pepper to taste
3. In a separate sauté pan, add one Tbsp. of butter and sauté mushrooms until cooked (about 5 minutes). Add salt and pepper and taste. Add this to the gravy base.
NOTES: This is an easy, fast make ahead gravy that can be made using good quality turkey stock from a box. If you are serving this with Turkey, I’d just add the accumulated juices from the turkey platter to the gravy to enhance the flavor. This recipe easily adapts to chicken by just using chicken stock.
This is one of my favorite make ahead recipes for the holidays. When you are trying to get a dozen items to the table of the big “feast day”, having some of your items done ahead of time can save a lot of stress. Making gravy is one of those. I, like everyone else, loves to make the stock while I’m roasting my turkey, then make a pan sauce while my turkey is resting, etc. But, there are times when I’m entertaining a big crowd or have lots planned for the day that having this out of the way and ready to go is such a time saver.
Make this the day before and keep it in the refrigerator over night. On the day of your dinner, let it come to room temperature then heat on the stove right before serving your meal. Serve it in a beautiful gravy boat and you’ve saved an hour of last minute prep in the kitchen.
For another great make ahead recipe, try my Cranberry Cherry Sauce. Make that and the gravy the day before Thanksgiving and you’ve banged out two major components of the big meal. You’ll save time and get to enjoy the day with everyone else. Enjoy.