Ingredients:
2 tablespoons turkey drippings or butter
2 tablespoons all-purpose flour
2 cups turkey stock or broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground sage
Instructions:
In a pan, heat drippings over medium heat.
Whisk in the flour and cook for 2 minutes to form a roux.
Gradually add turkey stock while stirring.
Simmer for 8–10 minutes, stirring frequently, until thick.
Add salt, pepper, and sage. Stir well and serve.
6. Creamy Sausage Gravy Recipe
Sausage gravy is a hearty, flavorful option often served with biscuits.
Ingredients:
1 pound breakfast sausage
¼ cup all-purpose flour
2½ cups whole milk
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Instructions:
In a skillet over medium heat, cook sausage until browned, breaking it into crumbles.
Sprinkle in the flour and stir well, cooking for 1–2 minutes.
Slowly pour in the milk, whisking constantly.
Simmer until the gravy thickens, about 7–10 minutes.
Season with salt, pepper, and red pepper flakes if using. Serve over biscuits.
Tips for Perfecting Your Homemade Gravies
To achieve the perfect gravy, start with a good quality stock or broth. Ensure your roux is cooked to the right color for the type of gravy you’re making—lighter for white gravy and darker for beef or turkey gravy. Whisk continuously to avoid lumps, and adjust the seasoning gradually, tasting as you go. If your gravy is too thick, add more stock; if it’s too thin, let it simmer to reduce. Lastly, don’t be afraid to experiment with herbs and spices to create a unique flavor profile.
Conclusion: Elevate Your Meals with Homemade Gravies
Making gravies at home is a simple yet effective way to elevate your meals. With control over the ingredients and flavors, you can create a sauce that perfectly complements your dish. Whether you’re preparing a holiday feast or a simple dinner, homemade gravies add a touch of sophistication and warmth. So next time you’re tempted to buy a jar from the store, consider making your own and enjoy the delicious results.
