Speedy Gravy Recipe


A speedy gravy recipe to use as soon as the bird comes out of the oven on Thanksgiving day.

Speedy Gravy

Speedy Gravy

From the Associated Press. Start to finish: 20 minutes; Servings: 12.


  • 1 quart unsalted chicken or turkey stock
  • 1 medium yellow onion, peeled and quartered
  • 2 teaspoons poultry seasoning
  • 1 tablespoon low-sodium bouillon paste (sold in a jar near the broths and stocks)
  • 2 tablespoons butter, softened
  • 4 tablespoons all-purpose flour
  • Salt and ground black pepper, to taste


  1. In a medium pan over medium-high, combine the stock with the onion, poultry seasoning and bouillon paste. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
  2. Meanwhile, in a small bowl, mix together the butter and flour to form a thick paste. Use a slotted spoon to remove the onion from the stock and discard. Whisk in the flour-butter paste, then return the gravy to a simmer and cook for 5 minutes, whisking frequently. Season with salt and pepper.


Nutrition information per serving: 40 calories; 20 calories from fat (50 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 4 g carbohydrate; 0 g fiber; 1 g sugar; 1 g protein; 25 mg sodium.



About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

Leave A Reply