Best 10 Herbed Gravy Recipes

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Indulge in the delectable flavors of herbed gravy, a culinary masterpiece that elevates any dish with its rich, savory, and aromatic essence. This versatile sauce finds its place in various cuisines, each with unique herb combinations that create distinct taste profiles. From the classic French sauce with parsley, thyme, and bay leaf to the bold Italian gravy bursting with oregano, basil, and rosemary, every herb-infused creation promises a tantalizing experience. Whether you prefer a smooth, velvety texture or a rustic, chunky consistency, our collection of herbed gravy recipes caters to all preferences. Discover the secrets to crafting the perfect gravy, exploring techniques for building flavor through roasting, sautéing, or simmering aromatic ingredients. With our expert guidance, you'll master the art of creating mouthwatering herb-infused gravies that will transform your meals into culinary masterpieces.

Here are our top 10 tried and tested recipes!

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY



Roast Turkey with Herbed Bread Stuffing and Giblet Gravy image

Categories     Poultry     turkey     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

12- to 14-lb kosher turkey, feathers removed if necessary, neck and giblets (excluding liver) reserved for making stock
Herbed bread stuffing
3/4 stick unsalted butter
1/4 cup chicken broth
1/4 cup water
For gravy
Pan juices reserved from turkey
4 cups turkey giblet stock
1/4 cup all-purpose flour
Garnish: fresh sage, rosemary, and thyme sprigs

Steps:

  • Make turkey giblet stock and herbed bread stuffing.
  • Roast turkey:
  • Preheat oven to 425°F.
  • Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
  • Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
  • Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy:
  • Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

HERBED PORK ROAST WITH GRAVY



Herbed Pork Roast with Gravy image

The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It's his favorite dish! -Jean Harris, Central Point, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 5

1/4 cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, rubbed sage and dried rosemary, crushed
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup all-purpose flour

Steps:

  • Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY



Herbed Pork Roast and Creamy Mushroom Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
1 tablespoon minced garlic
2 1/2 to 3 pounds boneless pork loin roast
2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
1 cup skim milk

Steps:

  • Preheat oven to 325 degrees F.
  • Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY



Roast Turkey With Herbed Bread Stuffing and Giblet Gravy image

Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.

Provided by lazyme

Categories     Whole Turkey

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 10

14 lbs turkey, neck and giblets reserved for making stock
3/8 cup unsalted butter
1/4 cup chicken broth
1/4 cup water
pan juices, reserved from turkey
4 cups turkey giblet stock
1/4 cup all-purpose flour
fresh sage sprig, garnish
fresh rosemary sprig, garnish
fresh thyme sprig, garnish

Steps:

  • Make turkey giblet stock and herbed bread stuffing.
  • Roast turkey:.
  • Preheat oven to 425°F.
  • Rinse turkey inside and out and pat dry.
  • Season with salt and pepper inside and out.
  • Loosely fill neck cavity with some of stuffing.
  • Fold neck skin under body and fasten with a small skewer.
  • Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
  • Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
  • Secure wings to body with small skewers if desired for a nicer appearance.
  • Put turkey on a rack set in a flameproof roasting pan.
  • Roast turkey in middle of oven 30 minutes.
  • Melt 1/2 stick butter.
  • Reduce oven temperature to 325°F and pour melted butter over turkey.
  • Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
  • Transfer turkey to a heated platter and keep juices in pan.
  • Remove skewers and discard string.
  • Transfer stuffing from cavities to a serving dish and keep warm, covered.
  • Let turkey stand at least 30 minutes and up to 45.
  • Increase temperature to 375°F
  • Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
  • Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy:.
  • Skim fat from pan juices and reserve 1/4 cup fat.
  • Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
  • Add to remaining 3 cups stock and bring to a simmer.
  • Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
  • Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
  • Stir in additional juices from turkey platter and season gravy with salt and pepper.
  • Note:.
  • If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).

Nutrition Facts : Calories 1362.9, Fat 72.4, SaturatedFat 23.4, Cholesterol 563.1, Sodium 541.2, Carbohydrate 3, Fiber 0.1, Protein 162.9

HERBED TURKEY GRAVY



Herbed Turkey Gravy image

This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 6

Turkey drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PORK CHOPS WITH HERBED GRAVY



Pork Chops with Herbed Gravy image

These chops fill the kitchen with a wonderful aroma. The meat comes out fork-tender.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
1/8 teaspoon paprika
Dash garlic powder
2 boneless pork loin chops (6 ounces each and 3/4 inch thick)
1 tablespoon canola oil
2 tablespoons chopped onion
3/4 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 plum tomato, chopped

Steps:

  • In a resealable plastic bag, combine the flour, paprika and garlic powder. Set aside 2 teaspoons flour mixture for gravy. Add chops to remaining flour mixture; shake to coat., In a skillet, brown pork chops in oil for 4 minutes on each side. Transfer to a greased shallow 1-qt. baking dish. Add onion to skillet; cook and stir until tender. Stir in reserved flour mixture until blended; cook and stir for 1 minute or until lightly browned. Gradually stir in water. Add the bouillon, basil and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over pork., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with tomato. Bake 5-10 minutes longer or until a thermometer inserted in pork reads 160° and tomato is heated through.

Nutrition Facts :

HERBED GRAVY



Herbed Gravy image

Provided by Giada De Laurentiis

Categories     condiment

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, chopped
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
3 tablespoons chopped fresh oregano leaves
3 tablespoons chopped fresh thyme leaves
1 cup strained pan juices (from a roasted turkey) or apple juice
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.

HERBED PUMPKIN GRAVY



Herbed Pumpkin Gravy image

This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.

Provided by R. Holland

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 40m

Yield 10

Number Of Ingredients 10

1 cup quick-cooking steel-cut oats
3 cups water
2 cups hot water, or more to taste
1 (15 ounce) can pumpkin puree
1 teaspoon white sugar
½ teaspoon herbes de Provence
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch garlic powder
1 tablespoon virgin olive oil

Steps:

  • Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
  • Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
  • Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.8 g, Fat 2.5 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 222.5 mg, Sugar 2.2 g

HOMEMADE CHICKEN POT PIE WITH HERBED GRAVY



Homemade Chicken Pot Pie With Herbed Gravy image

HOLD the cans of soup please! Trust me, you won't want to make chicken pot pie with canned soup again after trying this recipe. It's quick and simple enough for me to make on a weeknight and my family absolutely devours it. I use some fat free ingredients, but you'd never know from the taste. We love the carrots and broccoli, but you can change up the veggies a bit - I like to keep them fresh, but canned peas work well in place of the broccoli. Save time by using leftover chicken too. Hope you enjoy!

Provided by Mom67

Categories     Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 medium carrots
2 cups broccoli florets, cut into small bite-size pieces
4 tablespoons butter
3 tablespoons onions, finely chopped
1/2 fresh garlic clove, chopped
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
3 1/2 tablespoons flour
1/2 cup nonfat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat-free half-and-half
3/4 teaspoon dried rosemary, crushed
1 refrigerated pie crust (Pillsbury)
2 tablespoons Egg Beaters egg substitute (or 1 egg, whisked)

Steps:

  • Slice carrots into thin discs, boil in water until soft.
  • Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside.
  • Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink.
  • Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up.
  • To make gravy, saute onion and garlic in butter. Add flour, stir to mix well.
  • Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.
  • Remove from heat, add rosemary and fat free half and half.
  • Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust.
  • Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.

HERBED BEEF ROAST WITH TOMATO GRAVY



Herbed Beef Roast With Tomato Gravy image

Make and share this Herbed Beef Roast With Tomato Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon pepper
1/8 teaspoon onion powder
1 (2 lb) boneless beef rump roast
2 cups uncooked jasmine rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15 ounce) can beef broth
1 1/2 tablespoons tomato paste
1/4 cup buttermilk
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar

Steps:

  • Preheat oven to 325°; line a 13 x 9 inch pan with foil, and coat with cooking spray.
  • Combine the mince garlic, and next 5 ingredients in a small bowl.
  • Rub mixture over rump roast; place roast in prepared pan.
  • Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
  • Meanwhile, prepare jasmine rice according to package directions.
  • Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
  • Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
  • To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
  • Use Fresh Herbs: Fresh herbs will give your gravy a more vibrant flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
  • Don't Overcook the Meat: If you're making gravy from scratch, be careful not to overcook the meat. Overcooked meat will make the gravy tough and stringy.
  • Use a Good Quality Stock: The stock you use will make a big difference in the flavor of your gravy. Use a homemade stock if you can, or a good quality store-bought stock.
  • Season to Taste: Be sure to taste your gravy before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.

Conclusion:

Herbed gravy is a delicious and versatile sauce that can be used to enhance the flavor of a variety of dishes. Whether you're making it from scratch or using a store-bought mix, there are a few things you can do to make sure your gravy is perfect. By following these tips, you can create a flavorful and delicious herbed gravy that will be the perfect complement to your next meal.

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