Tiffany Haney
Making gravy from turkey pan drippings is a traditional part of Thanksgiving. However, if you don't have any drippings, there are several ways to make a substitute. One method is to use chicken or turkey stock, adding minced garlic, diced shallots, and seasonings like sage, rosemary, and poultry seasoning. Another option is to make a roux with butter and flour, then add turkey stock and seasonings. You can also use a combination of broth and aromatics to create a flavourful gravy without drippings. Making gravy without pan drippings can be a less stressful option for Thanksgiving, and it can be made ahead of time.
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What You'll Learn
Make a basic gravy with chicken stock
Making a basic gravy with chicken stock is a simple process. The key ingredients are chicken stock, butter, and flour. You can also add in some diced or minced garlic, shallots, and seasonings like sage, rosemary, poultry seasoning, salt, and pepper, to taste.
Start by melting butter in a medium-sized saucepan over medium heat. You can use salted or unsalted butter, but if you're using salted butter, be sure to reduce the amount of salt indicated in the recipe. Add in your minced shallots and garlic and cook until softened and fragrant. Sprinkle in the flour and stir until you have a smooth paste. Cook this mixture, stirring slowly, until it turns a nice golden colour.
Next, gradually whisk in your chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer, whisking constantly, until it thickens. You can add in some heavy cream at this point to create a smooth, velvety texture, but be sure to whisk well to prevent curdling. Finally, season to taste and serve.
Your gravy will thicken as it sits, so don't let it get too thick while cooking. If it does become too thick, simply add some extra stock or water to thin it out. This gravy can be made ahead of time and stored in the refrigerator for up to four days. To reheat, simply bring it to a boil on the stove, adding extra stock or water as needed to adjust the consistency.
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Use broth or stock for a flavourful substitute
If you're looking for a substitute for turkey pan drippings, then broth or stock is a great option for adding flavour to your gravy. You can use any broth or stock you have available, such as chicken, turkey, beef, pork, or vegetable broth. If you're short on time, you can simply buy some chicken stock from the store.
If you have a little more time, you can make your own turkey stock. You can usually buy turkey parts like necks, backs, and wings at your local market or grocery store, especially around Thanksgiving. Roast the turkey parts with onions, carrots, celery, and a bay leaf or two. This can be done in an hour with a pressure cooker.
Once you have your broth or stock, you can make a roux with butter and flour, which acts as a thickener for your gravy. Cook the roux until it's a medium brown colour so that it doesn't taste like raw flour. Then, slowly add your broth while stirring vigorously until you reach your desired consistency. You can also add aromatics like garlic and shallots, as well as seasonings such as poultry seasoning, dried sage, dried thyme, salt, and pepper, to taste.
This substitute gravy can be made ahead of time and stored in the refrigerator for up to 2-3 days or frozen for later use. When reheating, simply add the gravy to a saucepan over medium-low heat and add extra broth as needed to adjust the consistency.
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Make a roux with butter and flour
Making a roux with butter and flour is a great way to thicken your gravy and give it a rich flavour. It's a simple process, but it does require a bit of extra cooking time. Here's a step-by-step guide:
First, you'll need to separate the fat from your turkey drippings. Pour the drippings into a measuring cup and let it sit for about 10 minutes. The fat will rise to the top, and you can spoon it off. You'll need about 1/4 cup of fat for your roux. If you have less, you can make up the difference with vegetable oil or melted butter.
Now it's time to make the roux. Measure out your fat and heat it in a saucepan over medium heat. Once it's hot, add an equal amount of flour—this is the standard roux ratio. Whisk the flour into the fat and cook the mixture for about a minute or two. You want to keep whisking and cooking until the roux is bubbling and slightly darkened in colour. It should have a nutty, cereal-like smell.
At this point, you can gradually whisk in your liquid—in this case, the turkey drippings. You can also add some broth if you want to thin out the gravy. Keep whisking and cooking until the gravy reaches your desired consistency. If you want to add extra flavour, you can whisk in some thyme, parsley, or other herbs and seasonings.
Making a roux is a great way to ensure your gravy is smooth and lump-free. Just be careful not to overcook it, as this can affect the taste and texture of your gravy. With a little patience and whisking, you'll have a delicious, rich gravy to serve with your turkey.
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Add aromatics and herbs for extra flavour
While making turkey, you can stuff the turkey cavity with fresh herbs, fruits, and vegetables. Some herbs you can use include rosemary, sage, oregano, and thyme. You can also add fruits and vegetables like lemon, lime, apple, onion, and garlic cloves. This will not only make your kitchen smell amazing but will also add flavour to the drippings.
If you want to add aromatics and herbs to your gravy, you can season with parsley, rosemary, ground sage, garlic powder, onion powder, dried thyme, salt, and pepper. You can also add soy sauce or Worcestershire sauce for a savoury flavour.
If you don't have drippings, you can still make a delicious gravy. You can add aromatics and herbs to a combination of butter, flour, and chicken broth. You can also add chicken bouillon to the broth to enhance the poultry flavour.
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Freeze and reheat for a make-ahead dish
If you're looking to make a gravy dish ahead of time, you can easily make a delicious, creamy, and flavorful gravy without pan drippings. This make-ahead dish is perfect for a stress-free meal and can be frozen and stored for later use. Here's a step-by-step guide to help you prepare and store it:
Preparing the Make-Ahead Gravy:
Start by melting butter in a medium or large saucepan over medium heat. You can adjust the amount of butter to your preference, but a typical recipe calls for about 1/4 cup (2 ounces or 4 tablespoons) of unsalted butter. Once the butter is melted, add in your choice of aromatics, such as minced shallots, onions, or garlic. Cook these until they are softened, which usually takes around 2-3 minutes.
Next, sprinkle in the flour and stir until you form a smooth paste. Cook this mixture, stirring occasionally, until it turns a golden colour. This step is crucial for adding flavour and thickness to your gravy. The flour acts as a thickening agent, and toasting it gives your gravy a deeper, nuttier flavour. You can also add in some poultry seasoning at this stage for that classic Thanksgiving flavour.
Now, it's time to add the liquid. Pour in your choice of broth or stock, starting with about 2 cups, while continuously whisking. You can use chicken broth, turkey stock, beef broth, or even vegetable broth, depending on your preference. Continue to stir the mixture as it cooks and thickens. If your gravy becomes too thick, simply add more broth to adjust it to your desired consistency.
Finally, season your gravy with salt and pepper to taste. You can also add other seasonings, such as thyme, rosemary, sage, or dried parsley, to enhance the flavour. Once your gravy has reached the perfect consistency and flavour, remove it from the heat and let it cool.
Storing and Reheating Instructions:
Once your gravy has cooled down, it's time to store it for later use. You can either refrigerate or freeze it, depending on how far in advance you're preparing it. If you plan to use it within the next 2-3 days, store it in an airtight container or plastic bag in the refrigerator. This will keep your gravy fresh and ready to reheat for up to 3 days.
However, if you're making it more than 3 days in advance, it's best to freeze it. Transfer the gravy to a freezer-safe container and store it in the freezer for up to 3 months. When you're ready to use it, take it out of the freezer and thaw it overnight in the refrigerator.
To reheat your make-ahead gravy, simply pour it into a saucepan and warm it over medium heat. Use a whisk to stir the gravy as it heats, ensuring that all the ingredients are reincorporated and heated through. If your gravy becomes too thick during reheating, you can add a little water, broth, or milk to adjust the consistency.
And that's it! You now have a delicious, make-ahead gravy that rivals any made with pan drippings. This recipe is a great way to reduce stress when preparing for a big meal and ensures that you can serve a tasty, creamy gravy alongside your main course.
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