Why would you wait until the very last minute to make gravy? So you can include a few tablespoons worth of turkey drippings? This year, make my bone broth gravy instead. It’s so flavorful and I promise, you won’t miss those drippings at all.
By the time my turkey is done, I like for everything else to be ready. The kitchen should be mostly clean, the dishes done, the table set and the sides ready for serving. The last thing I want to do is dirty up another pot to make gravy after spending a long day in the kitchen. That’s why this year, I decided to make a few things in advance for our upcoming Thanksgiving meal.
You can use homemade beef bone broth to make this gravy, or you can use store-bought bone broth or stock. If you don’t want to use beef broth, you can use chicken or turkey instead. I always prefer homemade but I don’t always have time to make it from scratch. If you’re going to go with store-bought try to go for organic. I like this brand of bone broth (and no, they’re not a sponsor – though it’d be nice if they were!). Keep in mind that the broth you use is important. Your gravy will only be as good as your broth, so take the time to make it right or buy a brand you trust.
Last year, my family traveled to West Virginia to celebrate Thanksgiving at our home. I made my first entirely Paleo Thanksgiving meal and it was fantastic. This year, Roby and I are traveling to my parent’s house in northern Virginia and I’ll be cooking dinner with my mom. I love cooking with her and I’m really excited about the new dishes we’ll be creating this year! Roby’s family will be coming over to our house, so we’ll have plenty of food and fun While we plan to cook a majority of food that day, I wanted to get the little (but important) things out of the way. So far, I’ve already made my 3-ingredient cranberry pomegranate sauce and this bone broth gravy. I plan on making dessert tonight! I’ll probably also bake a couple loaves of my Thanksgiving bread too.
Do you do all your cooking on Thanksgiving? If not, what do you usually make in advance?
- 2 tablespoons ghee or grassfed butter
- 2 large yellow onions, roughly chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 2 tablespoons red wine
- 4 cups bone broth
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper, to taste
- Melt ghee or butter in a pot over medium heat, and add onions. Cook for 15 minutes or until the onions begin to turn golden brown.
- Add the garlic and herbs and saute for a minute. Then add the red wine to deglaze the pan.
- Add the bone broth and increase the heat to high. Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20-30 minutes, or until the mixture reduces by half.
- Place the remaining sauce into a blender. Puree until smooth.