I try to make gravy ahead of a big meal so things go smoother time-wise.
Thanksgiving Make Ahead Gravy
1/2 c onion, chopped
1/2 c flour
1/2 c butter
4-5 c chicken stock, reduced sodium, warmed
Melt butter in a medium pan over medium heat. Cook onions for 5 minutes. Sprinkle flour over the onions, stirring constantly and cook for 2 minutes. Gradually whisk in 4 cups of the stock. Cook, stirring frequently. The mixture will come to a boil and be smooth and thick. If it gets too thick add another cup of broth, a little at a time until it looks okay. Season with pepper. This can be stored in refrigerator for up to 3 days.
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