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Skip the Store-Bought Gravy

Homemade gravy has a certain je ne sais quoi that the pre-packaged stuff just can’t touch. This one can be made three days ahead of time, and includes mushrooms and soy sauce for a punch of umami. Swap turkey wings in for the chicken for even more turkey flavor.

Get the recipe for Make-Ahead Gravy:

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Make-Ahead Gravy

  • Author: Misfits Market


  • 2 tablespoons vegetable oil
  • 1 pound chicken wings
  • 1 cup mushrooms (cremini, shiitake, or white button), thinly sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic, lightly crushed
  • 4 sprigs thyme or rosemary (can be mixed)
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 2 1/2 tablespoons unsalted butter
  • 3 1/2 tablespoons all-purpose flour
  • 1 tablespoon (or more) soy sauce
  • Kosher salt
  • Freshly ground black pepper


  1. Heat oil in a large saucepan over medium-high heat. Arrange chicken wings in a single layer and cook until browned all over, 3-4 minutes on each side. Transfer to a plate and set aside.
  2. Add mushrooms and onions to the same saucepan and cook, tossing occasionally, until mushrooms are golden and the edges of the onions begin to brown, 12-15 minutes. Add herbs and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add wine into the saucepan and cook until mostly evaporated, scraping any brown bits from the bottom of the pan, another 4-5 minutes. Add broth and return chicken wings to the saucepan and bring to a boil. Reduce heat to a simmer and cook until 1/3 of the liquid has evaporated, about 25 minutes. Strain broth into a heat-proof bowl and discard the solids. Keep warm while making the roux.
  4. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook until roux turns a nutty brown color, about 3 minutes. Pour in broth a little bit at a time, mixing thoroughly before adding more. Let simmer, whisking often until gravy thickens enough to coat the back of a spoon, 15 minutes.
  5. Stir in soy sauce, adding more if needed. Season with salt and pepper to taste.


Gravy can be made 3 days ahead. Let cool, cover, and then chill. Gravy can also be frozen and kept in the freezer for a few months. Thaw in the refrigerator and warm on the stovetop over low heat before serving.

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