3 tablespoons unsalted butter
1 carrot, peeled and chopped (1/2 cup)
1 celery stalk, chopped(about 1/2 cup)
1 onion, chopped (about 3/4 cup)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
salt and ground black pepper, to taste
Heat butter in saucepan over medium-high heat.
When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes.
Reduce heat to medium. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.
Whisking constantly, gradually add broths.
Bring to boil.
Reduce heat to medium-low and add bay leaf, and thyme.
Simmer, stirring occasionally until thickened and reduced to about 3 cups, 20 to 25 minutes.
Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids.
Adjust seasonings with salt and pepper.
We decided to remove just the bay leaf. Then, we mashed the solids and returned them to the gravy.
Pairs Well With
Fast, delicious, easy and no turkey drippings required! I made this terrific gravy two days before and froze it!! Then, I thawed it on the stovetop and added 1/4 cup of turkey drippings and whisked just to loosen it up before serving.