Gravy Recipes

Old-fashioned Pan Gravy With Red Currant Jelly


This variation on old-fashioned pan gravy is sure to become a family tradition. The little bit of red currant jelly gives a mahogany hue to the sauce and adds just a touch of sweetness that’s perfect with the turkey. This makes a lot, but you’ll be glad you have it for leftovers the next day.

  • Pan drippings from a roasted Turkey
  • 1/3 cup flour
  • 4 1/2 cups warm chicken broth
  • 1/4 cup red currant jelly
  • Salt and pepper to taste

  1. Skim 5 tablespoons of the turkey fat from the surface of the pan drippings (or an equal amount of butter) and return it to the roasting pan. Skim off and discard the remaining fat.
  2. Put the roasting pan on top of the stove spanning 2 burners set at medium heat (metal pans only; use a saucepan if yours is glass or enamel). Add the flour to the pan and cook, stirring, for 2 minutes. Whisk in half of the warm broth and cook for 2 to 3 minutes over moderate heat, whisking nonstop, until the liquid thickens. Whisk in the remaining broth and cook, stirring nearly nonstop, for 5 minutes, letting the gravy come to a gentle simmer.
  3. Add the defatted pan drippings and the red currant jelly, whisking well until the jelly has melted. Taste the gravy, adding salt and pepper to taste. Keep warm, then pour into a gravy boat to serve. Makes about 10 servings.



This full-flavored gravy is made with instant dissolving flour instead of the standard roux, which makes it low fat and low effort.

  • 4 cups turkey drippings
  • 1/2 cup instant dissolving flour, such as Wondra
  • Salt and pepper to taste
  • Parsley (optional)

  1. Strain the pan juices from the roasted turkey and pour off the fat. Measure 4 cups of the juices. (If you run short, you can add chicken broth to make up the difference.)
  2. Place the juices in a medium-size saucepan and bring to a boil. Whisk in enough instant dissolving flour to thicken. Simmer for 2 to 3 minutes. Season with salt and pepper, and garnish with parsley, if desired. Makes 4 cups.
  3. Tester’s tip: To make the chore of removing the fat a breeze, use a fat-separating measuring cup, which you can buy at most kitchen stores



The perfect turkey topper.

  • Turkey drippings from roasting pan
  • Flour, as needed
  • Turkey broth, as needed
  • Salt and pepper, to taste
  • Chopped giblets, if desired

  1. Measure drippings from turkey roasting pan and put into a saucepan. For every 2 tablespoons of liquid, whisk in 2 tablespoons of flour (using a whisk will prevent lumps). Cook over medium heat until bubbly; remove from heat.
  2. Slowly add 1 cup of turkey broth for every 2 tablespoons of pan drippings. Return to heat and cook until thickened. Add salt and pepper to taste. If desired, add chopped giblets.
  3. For thinner gravy, use 1 tablespoon flour and 1 cup turkey broth for each tablespoon of drippings.
  4. *To prepare turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in a 3 quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes. Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup. Makes 8 servings

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