How to make dripping gravys Perfect for holiday feasts when you’re short on time turkey Use with dripping water! It’s rich, flavorful and made with just 4 main ingredients and a few seasonings.
Easy homemade gravy without the drippings
This quick and easy gluten-free gravy recipe is just what you need for holiday feasts and easy home-cooked meals.
Stir this gravy anytime without dripping and spoon it onto any delicious meal to make it even more delicious!Because you might want gravy without gravy Roast a whole turkeywe are at your service!
This homemade gravy is perfectly balanced, savory and requires only simple staple ingredients you probably already have at home.
Now, if you do make turkey, go ahead and make this Türkiye gravy instead!
Required raw materials
- stock – I usually use chicken stock, but you can swap it out for turkey stock, beef stock, or even vegetable stock if you have that on hand.You can also make your own using my stock Instant Pot/Slow Cooker Chicken Soup recipe or mine Homemade Turkey Stock recipe. If you’re using store-bought broth, I recommend getting a low-sodium broth so you can control the saltiness of the gravy. You can always add more!
- seasoning – We season it with a simple mixture of garlic powder, onion powder, fresh thyme, salt and pepper.
- lemon juice – A splash of lemon juice brings a touch of brightness to a more flavorful gravy.
- corn starch – Cornstarch is our thickener of choice for optimal texture.
- butter – Butter is an optional addition but really adds a delicious depth of flavor.
How to make dripping gravy
This gluten-free gravy recipe takes just 10 minutes to make!
- Combine ingredients: In a medium saucepan, add broth, herbs and seasonings, and lemon juice. Heat to boiling.
- Add slurry: In a small bowl, stir cornstarch with a little water until smooth. Slowly add it to the broth, stirring to incorporate into the gravy.
- Cooking and serving: Let the mixture boil for a few minutes to thicken. Add the butter, then taste and season again as needed. Eat it while it’s hot!
What is the best thickener for gluten-free gravy?
My favorite gluten-free thickener for this gravy is cornstarch. It has no real flavor to mask and has twice the thickening power of flour.
In other gravy recipes I’ve used tapioca or arrowroot flour, but I found those a bit sticky in this recipe. If these are all you have on hand, though, they’ll work in a pinch – you may need a little more to achieve the same thickness.
Tips and Notes
- Stir immediately after adding the slurry. Placing it in the liquid before stirring may create clumps. Stir immediately until it is evenly distributed in the gravy.
- If your soup is not thick enough, Just let it cook a little longer. It will thicken as excess water evaporates.
- If your gravy is also Thick, Add broth to thin it out a bit.
- do this for roast chicken? Add the drippings from the pot! They add a ton of delicious flavor. Simply measure the drippings and add broth to equal the two cups of liquid required.
- Is there any turkey? Now, if you do make turkey, make this Türkiye gravy instead!
Food recommendations
Of course, gravy is a classic choice for festive meals:
It also pairs well with:
How to store
Leftover gravy is best fresh, but can be stored in an airtight container in the refrigerator for 3-4 days, or in the refrigerator for up to 3 months.
To enjoy again, simply thaw in the refrigerator overnight (if frozen) and heat on low on the stove until warmed through. It can be quite thick, so you may need to add a little broth or water to thin it out!
More Holiday Side Dishes You’ll Love
- 2 cup chicken soup See comments
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 sprig fresh thyme Pick (optional)
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 spoon lemon juice
- 1 spoon Add 1 teaspoon cornstarch
- 1 spoon butter Elective
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In a medium saucepan, add stock, garlic powder, onion powder, thyme (if using), salt, pepper, and lemon juice. Increase heat to medium and bring to a boil.
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In a small bowl, thicken the gravy by whisking the cornstarch and 2 tablespoons water until smooth and forming a slurry.
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Add the slurry to the stock and stir immediately to combine. Continue to boil and thicken for 2-3 minutes.
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Stir in butter, if using, and season with salt and pepper. Serve immediately.
If you’re making this for a roasted chicken or turkey dinner, you should definitely use the drippings from the pan! Measure the drippings in the pan and add additional turkey or chicken broth to equal 2 cups of liquid.
Serve: 4GCalories: 30kilocaloriescarbohydrate: 2.8Gprotein: 2.5Gfat: 0.7GSaturated fat: 0.2Gsodium: Chapter 673milligramsfiber: 0.1Gsugar: 0.5G
