Make-Ahead Herbed Peppercorn Brown Gravy Recipe
This make-ahead brown gravy is so delicious you'll lick the pot. Best part is that it can be made fully in advance for a totally stress-free meal.
Servings: 6
Ingredients
- 4 tbsp butter
- ¾ cup minced onion from about ½ of a large onion
- 1 tsp coarse salt divided use
- 4 tbsp flour
- 2 cups turkey broth
- 1 tbsp rosemary coarsely chopped
- 1 tbsp whole peppercorns
- ½ cup heavy whipping cream
Instructions
- Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and ½ tsp coarse salt and cook until soft, about 5 minutes.
- Stir in flour and cook, stirring frequently, until it turns butterscotch colour.
- Very carefully whisk in the chicken stock in a slow stream. Be careful, it will bubble up quickly.
- Stir in the rosemary and peppercorns and turn the heat down to low. Whisk in cream and remaining ½ tsp salt. When the mixture thickens, turn off heat and cover. Let stand for 1 hour to infuse flavours.
- Just before serving, return the gravy to a simmer over low heat. Force through a fine-mesh sieve into a serving dish. Discard solids.
Notes
- Shown here served with a Butterball Turkey Roast. To cook it, preheat oven to 325°F. Place frozen turkey breast (netting still on) on a rack in a shallow roasting pan. Brush with oil. Cook uncovered for 4 hours or until internal temperature reaches 165ºF.