Yoribang
SauceAmericanFree to use

Pan Gravy

Rich gravy made from turkey or chicken pan drippings.

Serves 8

Prep 5 min

Cook 15 min

Pan Gravy
Photo: Famartin, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1/4 cup turkey or chicken pan drippings, fat included
  • 1/4 cup all-purpose flour
  • 3 cups turkey or chicken stock, warm
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sprig thyme, optional
  • 1 teaspoon Worcestershire sauce, optional

Steps

  1. Step 1. Use drippings from poultry that was fully cooked through to 165°F. Pour them into a saucepan over medium heat.

  2. Step 2. Whisk in the flour and cook for 2 minutes until golden.

  3. Step 3. Slowly whisk in the warm stock. Add the thyme.

  4. Step 4. Simmer for 8 to 10 minutes until thick enough to coat a spoon. Season with salt, pepper, and Worcestershire and strain if you like.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.