Thanksgiving gravy is a must-have on the feast table.
Obviously, that means youll be using the fresh pan drippings, right?
How to freeze gravy
First, make the most deliciouscomplete gravy.
This accounts for the turkey drippings that will thin it out on the big day.
Pour the cool gravy into a freezer-safe zip-top bag.
Flatten or squeeze all the air out and freeze it flat, or with apencil to portion it.
Lay it flat in the freezer, or in the shape you want, and let if freeze solid.
Note thatwhitegravy (made with the addition of milk or cream) can, sadly, break when thawing.
At least you’re free to still be a step ahead.
How do you thaw frozen gravy?
Store thewarm gravy in an insulated bottleto keep it hot all day.
Pour the gravy out of the bottle and into a pot.
(it’s possible for you to keep the container handy, it’ll be used again shortly.)
Gradually whisk in the turkey drippings.
When youre happy with the thickness, stop pouring.
Add freshly chopped herbs or bits of turkey meat if you like.
Taste the gravy and season it if needed.
Pour the gravy back into the insulated bottle to serve.
This trick isn’t limited to Thanksgiving either.
In a large measuring cup, add the turkey stock and the beef bouillon base.
Microwave the liquid until its steaming, about two minutes.
Stir to dissolve the bouillon.
In a medium pot, cook the butter and flour over medium-low heat.
Slowly add the hot liquid in four installments, whisking constantly.
Whisk the mixture smooth before adding the next amount of liquid.
Allow the gravy to cool to room temperature.
Pour the cooled gravy into a freezer-safe zip-top bag.
When needed, take the gravy out of the freezer.
Break the gravy into pieces and add it to a pot.
Reheat the gravy over low heat.
When it’s possible for you to, whisking frequently to break it up and smooth it out.
Taste, and season further if needed.
