When it comes to eating healthyish, we can’t say gravy falls into that category… not even the ish part. But how often are you really eating the fat-and-flour sauce unless it’s Thanksgiving? We’re going to guess not very often, but we also won’t judge you if we’re wrong.
Since we can’t imagine not pouring gravy over turkey (hey, it can help moisten dry meat if Mom overcooked the bird) and mashed potatoes, we threw together three different gravy recipes: Decide if you want the original recipe with the turkey drippings and butter, to go dairy-free using olive oil instead of buttah, or better yet, to please all the vegetarians with a mushroom-based recipe.
- 1/2 cup fat turkey drippings + browned bits (pieces of buttered turkey that fell into or got stuck to the pan while baking)
- 1/2 cup flour
- 2 teaspoons ground garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon black pepper
- 3 cups chicken stock
- Sea salt, to taste
- Melt drippings in a saucepot over medium-high heat. Whisk in flour and cook 2-3 mins until beginning to brown, continuously whisking.
- Add spices and stock, simmer and stir for about 5-7 minutes to thicken. Add salt to taste.
- Swap out butter and use olive oil instead when baking the turkey and then add extra oil to make the roux.
- Use the same amount of drippings, flour, and seasonings, but only use 2 cups of chicken stock with 1 cup of unsweetened dairy-free milk to thicken it up.
Mushroom-Based Vegetarian Gravy
- Skip the turkey drippings, and add 1 tablespoon oil to a deep pan, and cook 1 1/2 cups of sliced mushrooms, 1/2 cup diced onion, 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon thyme, and 1 teaspoon sage for 8-10 mins.
- Remove from the pan and set aside. Use the same pan to heat 1/2 cup oil, then whisk in 1/2 cup flour and cook until beginning to brown.
- Add 3 cups vegetable broth and the mushroom mixture. Cook for about 5-7 minutes to thicken. Add salt to taste.