Skip the stress on Thanksgiving and prep your dairy free gravy in advance! This easy, make ahead turkey gravy is made with roasted wings and simmered stock for maximum flavor, and you won't be scrambling to make this right before dinner.
- 4 turkey wings (bone-in, skin-on)
- 1 onion (cut into chunks)
- 2 celery stalks (cut into chunks)
- 2 carrots (peeled and cut into chunks)
- 2 -3 tablespoons olive oil
- 2 32-ounce containers turkey or chicken stock
- 1 bay leaves
- 2 tablespoons dairy free butter
- 1/2 cup all-purpose flour
Roast the wings. Preheat oven to 400˚F and season the turkey wings liberally with salt & pepper. Place them in a roasting pan and drizzle with olive oil (about 2 tablespoons). When the oven is hot, roast the wings for 50 - 60 minutes, or until the wings are golden brown and there is a decent amount of drippings in the pan.
Simmer the stock. While the turkey wings are roasting, add the turkey or chicken stock to a large pot and bring to a simmer. Submerge the onion, celery, carrots and herbs and keep the stock at a low simmer for up to 1 hour. Strain the herbs and vegetables before moving to the next step.
Make the gravy. Transfer the pan to your stovetop and remove the turkey wings from the pan. Add the flour to the pan and whisk with the drippings to form a roux. Then, slowly whisk in the stock. Allow the gravy to simmer until it reaches your desired consistency. If needed, adjust seasoning with salt & pepper.
Store until needed. Transfer the gravy to a container and refrigerate until ready to use. The gravy will keep for up to 5 days in the fridge, and it can be frozen for up to 6 months.
The stock is simmered for 1 hour, and even on the lowest setting, it will lose liquid. During testing, mine generally lost 2 cups of liquid, leaving you with about 6 cups of liquid for the gravy. If yours gets too low, you can always add water back in.
Calories: 178kcal Carbohydrates: 9g Protein: 12g Fat: 10g Cholesterol: 33mg Sodium: 210mg Fiber: 1g Sugar: 3g Vitamin C: 1mg