Gravy Recipe With or Without Drippings

Gravy Recipe Without Drippings! The best gravy loaded with rich flavor with simple subs to make homemade chicken gravy, turkey gravy, brown or even mushroom gravy.

This is a simple recipe for make-ahead gravy without drippings – perfect for prepping a big holiday meal ahead of time.

Delicious, rich, savory and herby – everything you’d want in a gravy with just a few simple ingredients.

Why this recipe works:

• Make this gray with or without turkey drippings. Great when you’re air frying turkey.
• Use whatever stock correlates to your dish – turkey, chicken beef – you get it.
• This is a simple recipe for homemade gravy from a few basic grocery store ingredients.
• Make it ahead – and so quick and easy you can have homemade gravy anytime.
• Easy to customize for turkey, chicken, brown gravy – even mushroom gravy.

What are drippings:?

Drippings are the liquid (fat) that collects at the bottom of the roasting pan when you roast meat. As the meat cooks, the liquid browns and caramelizes and adds flavor to gravy.

If you have drippings, use them! This recipe easily converts to a with-drippings gravy recipe. You’ll want 4 tablespoons of fat total: butter, drippings or a combination.

Ingredients needed for this gravy recipe:

1. butter, pan drippings OR a combination (as along as it totals 4 tablespoons)
2. all purpose flour
3. stock (turkey stock, chicken stock, chicken broth or beef stock)
4. salt and pepper
5. fresh thyme
6. Worcestershire sauce
7. soy sauce

NOTE: Adding Worcestershire and soy sauce are secret ingredients that add rich meaty flavor and deep color to your gravy. The small amount of soy sauce won’t give the gravy an Asian flavor — just don’t exceed the amount listed.

How to make Gravy without Drippings:

Melt butter in a medium saucepan. Once the butter is melted, sprinkle flour over the top whisking well to combine.

Reduce the heat to low and cook 1 minute. This is the roux that will thicken the gravy. Sprinkle in herbs, salt and pepper giving it a good stir to combine.

Increase the heat to medium. Slowly add stock, salt and pepper to the roux whisking vigorously constantly. Cook 5-7 minutes over medium heat or until the desired thickness, the lumps are gone and the gravy is smooth.

Once all of the stock is blended in, stir in the Worcestershire sauce and soy sauce. Simmer over medium to medium-low heat uncovered for 7 minutes. Don’t rush this step. It brings all the flavors together.

Taste and adjust salt then transfer the gravy to a bowl or gravy boat and serve.

What kind of stock should I use?

Any stock works well in this recipe but for best results, use stock that reflects the poultry or meat you’re serving the gravy with (turkey, chicken, beef).

Classic turkey gravy:

Thanksgiving dinner is one time gravy simple can’t be ignored!

If you air fried a turkey (or you just don’t have drippings), follow the recipe using turkey stock. If you have drippings, substitute them in place of the butter (or use a combination of butter and drippings).

Mushroom gravy:

Mushrooms can be added to any gravy (even turkey) and it’s the ideal topping with Salisbury Steak or your favorite meat loaf recipe.

Here’s what you’ll need:

• 1/2 to 3/4 pound of sliced mushrooms
• 1 clove garlic grated
• beef stock
• 1 tablespoon olive oil
• an additional tablespoon of butter

To make mushroom gravy, add olive oil and 1 tablespoon of butter to a large deep skillet. Add sliced mushrooms and sauté 3-5 minutes or until golden. Add the grated garlic, stir and cook 1 minute over low heat. 

Remove the mushrooms from the skillet and reserve.

Continue making the basic gravy recipe adding the mushrooms at the end. Simmer over low heat to warm them. Taste and adjust for salt and pepper then serve right away.

Why should I make gravy ahead of time?

Getting as much done before family and friends come makes entertaining stress-free and much more enjoyable.

If you’re air frying a turkey breast or cornish hens, you won’t have drippings. Use this recipe to make the gravy ahead of time and reheat or the day of.

Pro tips to fix gravy issues:

• Lumps:  Smooth lumpy gravy by pulsing with an immersion blender or whisk vigorously.
• Too thin: Gravy thickens as it stands so give it a few minutes. If it’s truly too thin, simmer over medium heat – uncovered – letting some of the excess liquid evaporate. You can also mix 1 tablespoon cornstarch with 2 tablespoons of water or stock. Slowly whisk into gravy over medium heat..
• Too thick: slowly add more stock, water or drippings (if available) a little at a time until it reaches the consistency you want (adjust seasonings to your taste).
• Taste: Be sure to taste the gravy and adjust salt or pepper to your liking.
• Lacks meaty flavor: add some bouillon – but be careful not to add too much.  Boillon has a lot of salt and may make the gravy too salty. You can also sprinkle in some poultry seasoning and let it simmer a few minutes to absorb the flavor.

What to serve with gravy:

City Chicken – authentic Polish recipe! Cubed pork skewered, breaded and baked until melt in your mouth tender. Serve with mashed potatoes and chicken gravy or pork gravy.

Garlic Butter Air Fryer Turkey Breast –  juicy turkey breast loaded with garlic-herb butter flavor. Perfect for small holiday gatherings or when you want extra white meat. Ready in under 1 hour!

Air Fryer Cornish Hens – 30 minutes to tender, juicy meat with crispy skin roasted over a bed of vegetables.

Creamy Mashed Potatoes – the ultimate in creamy, buttery mashed potatoes deserves this easy homemade gravy. The perfect potatoes with your holiday meal – quick and easy enough for weeknights.

Make ahead: how to store, freeze and reheat:

If you made this gravy ahead of time, cool completely and store in an airtight container in the fridge up to 3 days.

To reheat add to a saucepan over medium to medium-low heat. Simmer until warmed through, whisking constantly to avoid lumps. Taste and adjust for salt and pepper.

To freeze gravy transfer to freezer safe bags or airtight containers and store up 2 months. Thaw in the fridge overnight then reheat slowly in a saucepan – again whisking until warmed through.

If the gravy is too thick add a splash of water or stock and continue whisking until smooth.

Enjoy!

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