Best 2 Make Ahead Maple Sage Gravy Recipes

Indulge in a flavorful and hassle-free Thanksgiving feast with our collection of make-ahead maple sage gravy recipes. These recipes offer a variety of options to suit different tastes and preferences, ensuring a delicious and memorable holiday meal. From the classic and comforting traditional maple sage gravy to the unique and tangy apple cider maple gravy, these recipes are sure to impress your family and guests. With detailed instructions and helpful tips, you can easily prepare these gravies in advance, allowing you to enjoy a stress-free Thanksgiving celebration. Enhance your turkey or other holiday dishes with our selection of delectable maple sage gravies, each offering a distinct flavor profile that will elevate your Thanksgiving experience.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD GRAVY

Make-Ahead Gravy image

Cooking Thanksgiving dinner doesn't have to be hectic and stressful. One way I like to make my day easier is to make my gravy ahead. Make our simple homemade turkey stock, then pan roast turkey bones and vegetables to develop a concentrated turkey flavor base. Do not be intimidated by making your own stock. It's a simple step that can make all the difference to elevate and enrich the flavors of your gravy and Thanksgiving dinner. Chopped turkey bones are very gently simmered with aromatic vegetables on the stovetop for hours, resulting in a delicious, rich turkey stock. Turkey bones are cheap and easy to come by around the holidays, but chicken bones or wings are an acceptable substitute. Add your stock and herbs, simmer, thicken, strain and you have gravy! A great make ahead step, and one less thing to worry about when it's time to get dinner on the table.

Provided by Food Network Kitchen

Categories condiment

Time 5h30m

Yield 3 1/2 to 4 cups of gravy and about 8 cups of homemade turkey stock

Number Of Ingredients 17

Ingredients

3 tablespoons vegetable oil
1 pound turkey or chicken wings, plus the neck from your turkey if available, roughly chopped
2 stalks celery, chopped
1 onion, chopped
1 carrot, chopped
6 sprigs thyme
4 fresh bay leaves
8 cups homemade turkey stock (recipe follows) or good-quality store-bought turkey or chicken stock
1/2 ounce dried mushrooms, such as shiitakes, porcini or a mix (optional)
4 tablespoons unsalted butter, softened
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
2 1/2 pounds turkey wings, roughly chopped (or use chicken wings)
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 head garlic, halved crosswise

Steps:

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes.
Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat.
Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer.
Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. (For faster cooling, set the pot of stock in a large bowl; add enough ice water to the bowl to come about halfway up the sides of the pot and let cool, stirring the stock occasionally.) Transfer the stock to an airtight container and refrigerate up to 5 days.

HOMEMADE BISCUITS & MAPLE SAUSAGE GRAVY

Homemade Biscuits & Maple Sausage Gravy image

I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day! -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper, optional
3 tablespoons cold butter, cubed
1 tablespoon shortening
3/4 cup 2% milk
SAUSAGE GRAVY:
1 pound bulk maple pork sausage
1/4 cup all-purpose flour
3 cups 2% milk
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon ground sage
1/4 teaspoon coarsely ground pepper

Steps:

Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

Nutrition Facts : Calories 371 calories, Fat 19g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 915mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.

Tips:

To make the gravy ahead of time, cook the sausage and sage according to the recipe, then let cool completely. Transfer the mixture to an airtight container and refrigerate for up to 3 days.
When you're ready to make the gravy, reheat the sausage and sage mixture over low heat until warmed through. Stir in the chicken broth and maple syrup, and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until the gravy has thickened to your desired consistency.
If you don't have time to make the gravy ahead of time, you can cook the sausage and sage mixture and the gravy all in one step. Simply cook the sausage and sage in a large skillet over medium heat until the sausage is browned and the sage is fragrant. Stir in the chicken broth and maple syrup, and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until the gravy has thickened to your desired consistency.
Feel free to adjust the seasonings in the gravy to your taste. If you like a more savory gravy, add more salt and pepper. If you prefer a sweeter gravy, add more maple syrup. You can also add a pinch of cayenne pepper for a little spice.

Conclusion:

This make-ahead maple sage gravy is a delicious and versatile sauce that can be used to enhance a variety of dishes. Whether you're serving it over roasted turkey, chicken, or pork, or using it as a dipping sauce for your favorite appetizers, this gravy is sure to be a hit. So next time you're looking for a quick and easy way to add flavor to your meals, give this make-ahead maple sage gravy a try.