Mary Ann's Blog

Thanksgiving Gravy

Turkey is king of the table on Thanksgiving and other holidays but don’t overlook making a delicious gravy to go with it. This one can be made a couple of days ahead of time and reheated when needed.

Sherry Infused Gravy

Makes about 3 cups

1 tablespoon butter
¼ pound diced pancetta
1 cup diced leeks or milk onion
1/3 cup flour
1 ½ cups thinly sliced button mushrooms
1 tablespoon minced fresh parsley
2 ½ cups vegetable or beef broth
½ cup dry sherry
Salt and pepper to taste 

In a saucepan, over medium heat, melt the butter and add the pancetta and leeks or onion and cook until the pancetta renders its fat and has begun to brown. Add mushrooms and continue cooking until they soften. Stir in flour and coat and cook mixture well. Add parsley, broth and sherry and cook until mixture begins to thicken. Cook 3 to 4 minutes until mixture is smooth and velvety. Season with salt and pepper to taste. Serve hot with turkey.

Comments

  1. Anne Molinari's avatar

    Anne Molinari

    Interesting idea - making the gravy beforehand. I find it sometimes challenging to make the gravy when you take the turkey out of the oven.
  2. Anna Bucciarelli's avatar

    Anna Bucciarelli

    I don't really see the need to make the gravy in advance. I make the gravy as the turkey rests and all the accompanying sides are heating in the oven (I do prepare those in advance so they only need to be reheated). It has always worked fine in my 60 years of making Thanksgiving at my house for as many as 16 people. In my opinion, the pan drippings from the roasted turkey makes for the best gravy.
  3. Debbie Ambrico's avatar

    Debbie Ambrico

    I have always made my gravy ahead of time and then on Thanksgiving i just add some of the drippings to it! Same flavor as if you made that day and no worry about lumps when you're busy getting everything else ready!

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