Gravy Recipe 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. I’m a firm believer getting as much done ahead of time when I entertain so I can actually enjoy my family and friends while they’re here.

The holidays and a whole season of gravy-needing meals are upon us so today we’re talking Gravy 101 or How to make delicious gravy with just a few simple ingredients.

WHAT I LOVE ABOUT THIS GRAVY RECIPE WITHOUT DRIPPINGS:

• On Thanksgiving day a delicious rich gravy is mandatory but if you air fried your turkey, or just don’t have drippings, I have your back!
• Make ahead! Ideal for Thanksgiving and Christmas, but so quick, easy and delicious you can make it anytime!
• Enjoy homemade gravy with or without meat drippings – turkey, chicken, brown gravy – even mushroom gravy.
• This is a simple recipe for homemade gravy from a few basic grocery store ingredients.

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.

WHAT’S IN THIS GRAVY RECIPE WITHOUT DRIPPINGS?

• butter, pan drippings OR a combination (as along as it totals 4 tablespoons)
• all purpose flour
• stock (chicken stock, chicken broth, turkey stock or beef stock)
• salt and pepper
• fresh thyme
• Worcestershire sauce
• 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 RECIPE 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 DO I USE?

Any stock works well in this recipe but use the appropriate stock for the meat you’re serving the gravy with.

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.

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 saute 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 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 AND TRICKS TO FIX GRAVY RECIPE WITHOUT DRIPPINGS:

• 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.
• TOO THIN: Another way to thicken gravy is to 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.
• NO MEATY FLAVOR:  add some bouillon – but be careful not to add too much. It has lots 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 – tender, juicy meat with crispy skin roasted over a bed of vegetables. Takes just 30 minutes.

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.

HOW TO STORE GRAVY:

This gravy can be made ahead of time and stored in an airtight container up to 3 days. To reheat add to a saucepan over medium to medium-low heat.

Leftover gravy can be frozen up to 3 months stored in airtight containers.

Enjoy!

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