The comfort-food gravy that doesn’t wait on the bird
Growing up in Southeast Texas with a mom from Slidell, Louisiana, the holidays meant a table FULL of comfort food.
And the gravy? It went on EVERYTHING… turkey, mashed potatoes, dressing, even the rolls (no judgment here).
Like so much good Cajun cooking, it all starts with a roux. (If you’ve ever made my How to Make Roux for Gumbo, you already know the drill.)
But here’s the catch with classic gravy: you’re stuck waiting on the turkey drippings, right when the kitchen is at its most chaotic. And some years there just aren’t enough drippings, or the turkey got fried, or you only roasted a couple of chicken breasts.
That’s why I love this gravy without drippings so much. A quick butter-and-flour roux, chicken broth added a little at a time, and a splash of milk give you a creamy gravy that tastes like it came straight from the roasting pan.
The best part? You can make it a day or two ahead, so it’s one less thing on the stove when everyone’s walking in the door.
Spoon it over my Spatchcock Chicken or a big bowl of Brown Butter Mashed Potatoes and it tastes just like the holidays. (No drippings required! 🙌)
An excellent recipe and so very much better than packaged gravy!!! Thank you
– Sherry
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Butter: Unsalted butter is best here since it lets you control the salt. If you only have salted, just go easy on the salt at the end.
- Flour: All-purpose flour makes the roux that thickens everything. A gluten-free 1-to-1 blend works too.
- Chicken broth: This gives the gravy its savory, roasted-chicken flavor. Turkey broth is great around the holidays, vegetable broth works for a meat-free version, and Better Than Bouillon stirred into hot water works too.
- Milk: Whole or 2% milk makes the gravy super creamy. Unsweetened plant-based milk works if you need it dairy-free.
- Poultry seasoning: It’s optional, but it packs a punch of that classic Thanksgiving flavor (sage, thyme, and rosemary in one jar).
How to Make Gravy without Drippings
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the roux
Melt the butter in a small saucepan over medium heat, then whisk in the flour until it forms a thick paste. Keep whisking for about a minute, until it smells a little toasty.
Want a darker gravy? Let the butter brown slightly before the flour goes in, and just don’t walk away since the roux can scorch fast.
Whisk in the broth
Pour in the broth ¼ cup at a time, whisking well and letting it thicken before each new pour. Keep going until all of the broth is in.
Quick Note: The first bit of broth you add will thicken the roux even more, so be quick to add in that second addition so it doesn’t burn!
Pour in the milk
Once all the broth is in, whisk in the milk a little at a time and let it simmer until it’s as thick as you like. Season with salt, pepper, and poultry seasoning at the end, keeping in mind the salt already in the broth.
Help! How do I fix my gravy?
- It’s lumpy: Whisk hard for 30 seconds, and most lumps will disappear. If a few hang on, pour it through a fine mesh strainer (nobody will ever know).
- It’s too thin: Let it simmer a few more minutes, whisking often, since it keeps thickening as it cooks.
- It’s too thick: Whisk in a splash of milk or broth until it loosens back up. Gravy also thickens as it sits, so this is totally normal after reheating.
- It tastes a little flat: Add a pinch more salt first, then try one of the flavor add-ins below.
FAQs
The chicken broth and poultry seasoning already give this gravy a ton of flavor. But if you want to switch things up, try one of these:
*A dash of Worcestershire sauce for deeper, savory flavor and a darker color
*Garlic powder or onion powder for that roasted, from-the-pan taste
*A splash of apple cider vinegar to brighten up a rich holiday plate
*A pinch of paprika for a little warmth and color
Plan on about ¼ cup of gravy per person, or a little more if your crowd loves smothering everything. This recipe makes about 1½ cups, so double or triple it for a big holiday table.
Keep this gravy in an airtight container in the fridge for up to 5 to 6 days. Freeze in a zip-top bag with all the air pressed out for up to 4 months. It can look a little separated once it’s thawed, but a good whisk while it reheats brings it right back together.
Warm the gravy back up in a saucepan on the stovetop, adding milk until you get the desired consistency.
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How to Make Gravy Without Drippings
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Ingredients
- 2 tablespoons butter salted
- 3 tablespoons flour or a gluten-free 1-to-1 blend
- 1 cup chicken broth regular sodium
- ½ cup milk regular or plant-based
- ½ teaspoon poultry seasoning optional
- Salt and pepper to taste
Instructions
- Place butter in a small saucepan or skillet over medium heat and wait for it to melt. If you’d like a darker gravy, let it start to brown slightly.2 tablespoons butter
- Add flour and whisk until a thick paste forms.3 tablespoons flour
- Pour broth in ¼ cup increments, whisking well after each addition.1 cup chicken broth
- Once it thickens up, pour in ½ cup milk in ¼ cup increments, whisking between each addition until smooth. Continue whisking and simmering until your desired consistency is reached.½ cup milk
- Salt and pepper to taste and add in poultry seasoning, if desired.½ teaspoon poultry seasoning, Salt and pepper
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Video
Notes
- Butter: Let the butter melt completely before adding the flour to create a smooth roux.
- Flour: Cook the flour for 1 to 2 minutes to remove the raw flour taste before adding the broth.
- Broth: Use a flavorful chicken, turkey, or beef broth since it’s providing most of the savory flavor normally supplied by drippings.
- Add Slowly: Gradually whisk in the broth to prevent lumps and create a silky-smooth gravy.
- Season Last: Wait until the gravy has thickened before adding extra salt since broth can vary quite a bit in saltiness.
- Consistency: Simmer longer for thicker gravy, or whisk in a splash of broth if it gets too thick.
- Extra Flavor: Add Worcestershire sauce, garlic powder, onion powder, or fresh herbs for more depth.
- Make Ahead: Prepare the gravy a day or two in advance and gently reheat it, adding a splash of broth as needed to loosen it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Gravy
This gravy is right at home on the holiday table. Spoon it over my Spatchcock Chicken when you don’t want to roast a whole turkey, then scoop up the rest with Sausage Herb Stuffing.
And of course, it’s made for mashed potatoes. My Instant Pot Garlic Mashed Potatoes free up the stove, and Mashed Potatoes with Bacon and Cheese are for when you want to go all in.
Want a lighter side? It’s great over Garlic Mashed Cauliflower too.
And for the day after, stir leftovers into Turkey Pot Pie or pour it over Breakfast Potato Hash with Eggs and Bacon.
More Cozy Holiday Sides
Gravy’s just the start. These are the cozy sides I’d want on the table right next to it.
An excellent recipe and so very much better than packaged gravy!!! Thank you
Yay! So happy to hear you enjoyed the recipe, Sherry! Thanks so much for taking the time to leave a comment and rating!