Fresh Herb Gravy


10 minutes


10 minutes





  • 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


  • 1

    Combine pan drippings and stock in a small saucepan over medium heat. Keep warm.

  • 2

    Melt 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.

  • 3

    Slowly whisk in hot broth. Season with salt and black pepper.

  • 4

    Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes.

  • 5

    Stir 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.

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