- 2 cups roast turkey pan drippings, skimmed and strained
- 2 cups low-sodium turkey or chicken stock, plus more if needed
- ¼ cup Challenge Unsalted Butter
- ¼ cup all-purpose flour
- kosher salt
- black pepper
- 1 Tablespoon minced fresh thyme
- 1 Tablespoon minced fresh sage
- 1 Tablespoon minced fresh parsley
- 1 Tablespoon minced fresh chives
- 1 teaspoon minced fresh rosemary
1Combine pan drippings and stock in a small saucepan over medium heat. Keep warm.
2Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Cook, whisking often, until golden brown and nutty smelling, 3- 4 minutes.
3Slowly whisk in hot broth. Season with salt and black pepper.
4Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes.
5Stir in fresh herbs and serve warm.
!Gravy can be made ahead with 2 cups turkey or chicken stock (no pan drippings) and without the fresh herbs. You would add 2 cups of drippings or stock on the day of serving. Follow steps 1-4. The gravy will be thicker than the day served since you will be adding additional liquid. Let cool slightly and place it into a freezer-safe container and into freezer. Or, the mixture can be refrigerated for up to 1 week. Remove from freezer and place in the refrigerator to thaw the night before serving. To finish the gravy, transfer the thick mixture to a medium saucepan and gently warm over medium-low heat. Add warm strained turkey drippings or stock. Add more stock if needed to reach the desired consistency. Stir in fresh herbs and serve warm.