Turkey gravy & vegetarian gravy – for Thanksgiving

So, in my opinion, there must be gravy for Thanksgiving dinner! And since we have vegetarian guests, there must ALSO be vegetarian gravy for them, too!

Over the years, I’ve kind of come up with my own way to make both gravies for Thanksgiving, and they work well! Here are the two I make, and everyone loves them!
Vegetarian gravy

Turkey Gravy
A Karen original recipe
Servings vary

Ingredients:
2 Tbsp canola or sunflower oil
1/4 cup chopped onion
1/4 cup chopped celery
1 Tbsp chopped herbs (I use a mix of thyme, rosemary, & sage)
2-4 Tbsp flour
3 cups low sodium turkey or chicken stock (homemade, if you’ve got it!)
turkey pan drippings (the non-fat portion from the gravy separator)

Vegetarian Gravy
A Karen original recipe
Servings vary
2 Tbsp canola or sunflower oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup sliced mushrooms
2 tsp mushroom powder (I like porcini powder)
1 Tbsp chopped herbs (I use a mix of thyme, rosemary, & sage)
2-4 Tbsp flour
3 cups low sodium vegetable broth

Directions (for both):
1. Saute vegetables in oil until softened. Add flour (about 2 Tbsp) to pan. Cook, stirring, until flour is incorporated.
Turkey Gravy - starting Vegetarian gravy - starting

Turkey gravy - veggies browning Turkey gravy - adding flour Turkey gravy - stirred in flour

2. Slowly add stock or broth, whisking. Keep whisking, and bring broth mixture to a boil. Turn down heat, and simmer until gravy is thickened. Season with salt & pepper. Puree with immersion blender to incorporate the vegetable pieces. Strain through a mesh strainer to make it smoother, if desired.

3. For turkey gravy, once gravy is made, strain the drippings from the turkey into a gravy separator (fat will rise to the top). Whisk the non-fat portion of the drippings into the gravy.

**Note** If your gravy isn’t thick enough – take out a portion (about 1/2 cup) and place in a bowl or measuring cup. Let it cool, then whisk in more flour (about 1 Tbsp). Once this small portion is smooth, whisk it back in to the pot of hot gravy, and bring it back to a boil. Simmer again until thickened.

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