Easy 5-Minute Gravy: Your Holiday Dinner Hero

Let me share the recipe that saved my first Thanksgiving dinner. I was staring at a beautiful roasted turkey, perfect mashed potatoes, and a dozen hungry faces when I realized I had no idea how to make gravy. After a mild panic attack and a frantic call to my mom, I discovered this foolproof method. Now it’s my go-to recipe for any meal that needs gravy – no drippings required!

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The Essential Five:

  • 4 tablespoons unsalted butter (the real stuff, no substitutes!)
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth (homemade is amazing, but I usually use Swanson)
  • 1/2 cup heavy cream, room temperature
  • 1 teaspoon poultry seasoning

The Flavor Boosters:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • Salt and fresh black pepper
  • Pan drippings if you’ve got them (totally optional)

Kitchen Tools You’ll Need

  • Medium saucepan with heavy bottom
  • Whisk (your best friend for lump-free gravy)
  • Measuring cups and spoons
  • Ladle or gravy boat for serving
Gravy Recipe

Let’s Make Some Gravy!

  1. The Roux (2 minutes)
    • Melt butter over medium heat
    • Add flour, start whisking
    • Keep whisking until light golden
    • It should smell slightly nutty
    • Don’t stop whisking – we want no lumps!
  2. The Magic Part (3 minutes)
    • Slowly pour in warm broth while whisking
    • Add cream gradually
    • Stir in seasonings
    • Simmer until it coats the back of a spoon
    • Taste and adjust seasonings

Tricks I’ve Learned

  • Use warm or room temp liquids
  • Never stop whisking during the roux stage
  • Season gradually – you can always add more
  • Keep extra warm broth nearby
  • Let it simmer if it needs thickening
Gravy Recipe

Common Questions I Get

“Help! My gravy’s too thick!” Add warm broth, a little at a time.

“It’s too thin!” Keep simmering, it’ll thicken up. Promise.

“Can I make it ahead?” Absolutely! Reheat with a splash of cream.

Perfect Partners

This gravy is amazing on:

  • Roast turkey or chicken
  • Mashed potatoes
  • Biscuits
  • Pot roast
  • Everything, honestly!

One Last Thing…

Here’s what makes this gravy special – it’s practically impossible to mess up. Even if it gets too thick or thin, it’s fixable. I’ve made this at least a hundred times, and it’s never let me down.

Pro tip: Always make extra. I promise you’ll want it for leftovers, and it makes next-day mashed potatoes taste like a dream. Plus, it freezes beautifully – future you will be so grateful!

P.S. – If anyone asks if you spent hours making this gravy, just smile and nod. Your secret is safe with me!

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