Fresh Herb Gravy

Dish type


  • 1 cup roast turkey pan drippings, skimmed and strained
  • 1 cup low-sodium turkey or chicken stock, plus more if needed
  • 1/4 cup unsalted Challenge butter
  • 1/4 cup all-purpose flour
  • kosher salt
  • black pepper
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh sage
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh chives
  • 1 tsp minced fresh rosemary


  1. Combine pan drippings and stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Cook, whisking often, until golden brown and nutty smelling, 3- 4 minutes. Slowly whisk in hot broth. Season with salt and black pepper. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes. Stir in fresh herbs and serve warm.
  3. Gravy can be made ahead with 2 cups turkey or chicken stock (no pan drippings) and without the fresh herbs. Refrigerate for up to 1 week. To reheat, transfer to a medium saucepan and gently warm over medium low heat. Add more stock, if needed, to reach desired consistency. Stir in fresh herbs and serve warm.