Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Classic Thanksgiving Gravy

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  • 1 Cup Turkey drippings from Pan
  • 4 Cups Unsalted chicken or turkey stock
  • 2 Garlic Cloves minced
  • 1 large onion, chopped
  • 2 Tbsp Sage chopped
  • 2 Tbsp thyme leaves
  • 1 tsp Salt
  • ¾ tsp Black Pepper
  • 1 Cup Milk (dairy or non-dairy)
  • 1/4 Cup Whole Wheat Flour or gluten-free flour
    1. After the turkey is roasted, set the roasting pan with the turkey drippings on a medium-high heat on the stove-top.
    2. Add the stock to the pan, then stir and scrape any turkey bits from the bottom of the roasting pan.
    3. Strain and pour this gravy liquid into a bowl and place it in the fridge until the fat floats and hardens to the top.
    4. In a skillet or saucepan add garlic, sauté for 30 seconds then add onion and sauté until transparent.
    5. Remove hardened fat from the gravy with a spoon and place the stock in the saucepan. Add in the sage, salt, pepper and thyme.
    6. Place the saucepan over medium heat and bring to a simmer. Continue to simmer until the stock is reduced by 1/4, or until about 3 cups of stock remain.
    7. Meanwhile, in a small bowl, whisk milk and flour until well combined.
      Pour milk mixture into the stock, stirring slowly.
    8. Continue to simmer and stir frequently until stock thickens, about 3 to 5 minutes.


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