Tuesday, November 19, 2013

Make Ahead Gravy

I hoped Gregory would be home for Thanksgiving but he has to go back the 25th of November. I'm going to do the dinner before he goes offshore so he can enjoy Turkey Day. 

This is a old recipe. It came from Women's Day Magazine. It was in the November 1999 issue.


4 turkey wings ( about 3 pounds)
2 medium onions -peeled and quartered
1 cup water
8 cups chicken broth*
3/4 cup carrot- chopped 
1/2 teaspoon thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon freshly ground pepper


Heat oven to 400 F degrees

Arrange wings on a roasting pan in a single layer and scatter the onion over them. Roast 1 1/4 hours until the wings are browned.

Put wings and onions in a 5-6 quart dutch oven, or a large pot.

Add water to the roasting pan and stir and scrape any brown bits on the bottom and add to the wings in the dutch oven. Add six cups of the broth reserving 2 cups for later use. Add the carrot and the thyme also to the dutch oven.

Bring to a boil and then reduce the heat and simmer for 1 and 1/2 hours.

Remove wings to a cutting board and when cooled, pull off the meat and the skin. Discard the skin and use the meat for another use.

Strain the broth into a 3 quart saucepan, pressing vegetables to extract as much liquid from them. Discard vegetables and skim off the fat. I cooled it in the refrigerator over night for easy fat skimming.

Whisk flour into 2 cups of the remaining broth until well blended and smooth.

In a large pot bring the broth to a gentle boil . Whisk in the broth/flour mixture and boil 3 to 4 minutes to thicken the gravy and remove the flour taste. Stir in the butter and pepper.

Serve or pour into containers.

Will keep in the refrigerator up to 1 week or can be frozen up to 3 months.

On Thanksgiving when the turkey is cooled and removed from the pan- skim off some of the fat and dripping and add to the heated gravy.

* I made stock in my crockpot a few days before. Easy and the stock is just the way we like it.

Personal note- the gravy is thick because I took it out of the refrigerator to do the photo. I didn't warm it up but when I made it in the past it's smooth and delicious.


  1. That's a great do ahead recipe Linda..........I may even have it in one of my binders since I've cut a lot of recipes out of Woman's Day magazines and saved them. I've never made it though. I don't think I can buy turkey wings around here-never really looked. Ground turkey, turkey sausage, turkey cutlets-I don't THINK turkey wings are in the mix-I'll have to pay more attention.

    Thanks Linda-it ain't Thanksgiving without gravy for that turkey! That's a shame Gregory has to leave before but great that you all can have an early Thanksgiving together.

  2. You are making me hungry with all your preps. I know Gregory will appreciate your cooking and will go away with a full belly.

    I can't stay online too much, but did want to check in. Carol, you should be able to find turkey wings....they are in the same case as the cutlets etc.

  3. Enjoy your Thanksgiving...whatever day it falls on!
    Great idea for taking some of the pressure off. Make ahead is most definitely appreciated this time of year.
    Thank you for sharing, Linda.

  4. What a great idea and a good looking gravy! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen