Easy, Homemade Gravy RecipesUse this search feature to quickly find the information you're looking for. 
Need gravy recipes? Wondering how to make gravy that tastes like great comfort food? Don't be intimidated! It is actually easy to make great tasting, lump-free homemade gravy. Just follow the recipes below. You won't need to buy the jarred stuff again! The most important thing to remember is the better your stock or broth, the better the gravy. If you'd rather use cornstarch than flour in your gravy recipes, here are some tips: Always mix cornstarch with a small amount of cold liquid until it dissolves, then whisk it into the hot liquid. Cornstarch plus hot liquid = lumps! If the recipe calls for making roux (fat cooked with flour), leave out that step and use half as much cornstarch as flour for thickening (one T. cornstarch = 2 T. flour). 
Turkey Gravy Recipe makes 8 cups Roasting pan with pan juices from a roast turkey butter (plain butter or herb butter), melted, as needed 7-9 c. hot turkey stock, or chicken stock or broth 3/4 cup all-purpose flour (if you would rather thicken the gravy with cornstarch, see note below) Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off fat and reserve. (If using a fat separator: pour pan juices through sieve into separator and let stand until fat rises to top, about 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 c. reserved fat, add melted butter (or herb butter) to equal 1/2 c. Add enough stock or broth to pan juices to total 8 cups liquid (2 quarts). If you are using a good roasting pan, you can straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through fine-mesh sieve into glass measure with stock. I always end up using the foil roasting pans, so I skip this step and the gravy still tastes great. Whisk together reserved fat and flour in a 4-quart heavy saucepan and continue to whisk while cooking roux over moderately low heat, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil. Keep whisking. Simmer gravy 1-2 minutes. Season to taste with salt and pepper Note: If you'd rather thicken with cornstarch... Cool 1 cup of stock. Make sure it is room temp or cooler, or you will have lumps! Place 1/2 c. plus 1 T. cornstarch in a bowl and whisk in the cooled stock until cornstarch is dissolved. Set aside. Heat 8 cups stock with pan juices (plus deglazed pan drippings, if using) in a 4-quart heavy saucepan over high heat until hot. Stir cornstarch mixture, then add to hot stock in a stream, whisking constantly. While continuously whisking, bring gravy to a boil and cook 1-2 minutes. Season to taste with salt and pepper. 
Homemade Chicken Gravy Recipe makes about 3 1/2 cups 1/4 c. butter 1/4 c. flour 3 1/4 c. chicken stock, or use pan drippings (fat strained off) plus broth to equal 3 1/4 c. 1/4 c. cream optional poultry herbs and/or freshly ground pepper Place butter in a saucepan and melt over medium heat. Whisk in flour and cook, whisking continuously, 1-2 minutes. Slowly whisk in stock and cream, turn heat to medium high and cook, stirring constantly, 3-4 minutes until smooth and thickened. Season to taste with herbs and/or pepper. 
Beef Gravy Recipe aka Brown Gravy Recipe makes 3 cups 1/4 c. butter 1/4 c. flour 3 cups beef stock, or pan drippings (fat skimmed off) plus broth to equal 3 c. onion powder and/or garlic powder and/or pepper to taste Place butter in a saucepan and melt over medium heat. Whisk in flour and cook, whisking continuously until light brown. Slowly whisk in stock, turn heat to medium high and cook, stirring constantly, 3-4 minutes until smooth and thickened. Season to taste. 
Ham with Red Eye Gravy Recipe(aka Ham Gravy) serves 4-6 1/2 stick unsalted butter 2 1/2 to 3 lbs. ham, cut into 1/2 inch slices 1/2 c. brewed coffee 1/4 c. water hot sauce or pepper, to taste (optional) In a large skillet heat the butter over medium high heat until the foam subsides and saute the ham in batches until browned on each side. Transfer to a platter and keep warm. Add the coffee and water to the pan and cook, scraping up any browned bits from the bottom of the pan, for 2-3 minutes. Season to taste with hot pepper sauce or ground pepper, if you like. Serve ham with gravy. Great with bisquits, plain grits or cheesy grits.
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