Perfect Gravy Without the Bird ~ this is an amazing hack for making gravy without any drippings, so no need for a bird or a roast in the oven. With this easy technique you’ll never be left high and dry with not enough gravy for dinner or leftovers. Better make lots, you’re gonna need it!
*This post is in association with Swanson.
This no drippings gravy solves an age old problem
What’s your favorite part about Thanksgiving — the gorgeous bird? The ruby red cranberry sauce? The pies? Family time? Wrong. The absolute best part about Thanksgiving is the leftovers. You know what I’m talking about. After all the warm and fuzzy festivities are done, there’s that moment, the next day, in the the peace and quiet of your own kitchen, when it’s just you and your plate of leftovers. Nirvana.
Only problem is, there’s usually something missing…the gravy. There’s never enough leftover gravy to go around and so you get left high and dry. It’s a bummer. But I’ve set out to solve that problem with my friends at Swanson. I’m excited to be partnering with them because Swanson broths and stocks are the only ones I ever buy. They always have my back when I cook and I count on their quality. I think we make a pretty good team, and today we’re tackling that frustrating dilemma of dry leftovers with an easy recipe for Perfect Gravy Without the Bird!
This easy gravy recipe can be made on-demand, with pantry staples
We all know that everything is better with gravy, it raises the enjoyment factor of so many dishes, but I hardly ever think to make it because I assume I need a big old piece of meat or poultry roasting away in the oven to get the whole thing started. With Swanson chicken broth and this incredibly simple method you can have gravy on demand — instant gravy gratification — whenever you need some thick, warm gravy love. Imagine the possibilities — gravy on a Tuesday night, gravy on a rotisserie chicken — let me put it this way, you’ll never have to suffer through inadequate gravy syndrome again. You can thank me later, right now, get to your kitchen, Thanksgiving’s just around the corner!
This is a simple 3-ingredient, all natural recipe and it turns out fantastic gravy
One of the best things about this method is that there are no artificial ingredients or flavor ‘enhancers’ like you find in bottled gravies and powdered mixes. The secret is Swanson premium broth, a little bit of butter, and an ingredient you may not have heard about before, but it’s sitting right there in your cupboard. Read on…
The ingredient that turns broth or stock, and a bit of butter in to a rich thick gravy is browned flour
I know, I’d never heard of it either, but it’s amazing stuff. To make it you put plain white flour in a heavy skillet and cook in a hot oven for somewhere between 40-50 minutes. You stir every so often and eventually the snowy white flour starts to turn a nutty brown. You can actually store this stuff, after it’s cooled, in a jar and use it to make everyday gravy all year round.
Browned flour = deep rich flavor
You use it just like any regular flour when you are making a roux to create and thicken sauces or gravies. But because the flour has been toasted it becomes an instant deep rich brown when you add it to the melted butter. Slowly pour in your Swanson chicken broth or stock and voila — gravy — good gravy! (I wonder if that’s where the phrase comes from?) The browned flour colors, flavors, and thickens the broth and you get a quick wholesome, gravy without any of the scary ingredients that go into the bottles or envelopes. I didn’t even add salt or pepper to this, I didn’t think it needed it.
With this little jar of magical browned flour and my stash of Swanson I’m going to be upping the comfort factor of my meals all winter long.
This is just one of the many ways to make Perfect Gravy Without the Bird.
There are all kinds of things you can add to your Swanson broths and stocks to make a fabulous gravy, I asked Jane Freiman, Director of Campbell’s Consumer Test Kitchen about ideas for adding color and flavor to gravy without the drippings, and she suggests caramelizing shallots, or shallots and mushrooms, for color and a rich flavor. This means simply cooking them long and slow so their natural sugars ‘caramelize’, and they turn a rich flavorful brown. If you do that you can either puree the gravy, strain out the solids, or serve it as is, depending on what texture you prefer.
I even polled my facebook friends (I hope you’re following along!) about their ideas for making great gravy without the bird and they came up with all kinds of creative ideas. Here are a few of my favorite add-ins: wine, fresh herbs, especially thyme and sage, dried mushrooms ground to a powder and dissolved in the gravy, Some people like to enrich the broth with roasted veggies like onion, celery, fennel and carrot. Some readers like to add a touch of heavy cream to give the gravy a rich finish. Other heavy flavor hitters are soy sauce, balsamic vinegar, Worcestershire sauce, dry vermouth or sherry. And of course there’s always the good old fashioned bouillon cube.
When it comes time to dole out my leftovers I like to layer them in large mason jars so everybody can have their own personal mini feast the next day. Stuffing and mashed potatoes can be re-moistened with broth to bring them back to life before packaging. And don’t forget the gravy!
Looking for more holiday meal inspo?
- How to Make an Epic Winter Cheese Board
- Cranberry Gingersnap Pie
- Favorite Green Bean Casserole
- Crock Pot Cranberry Butter
Be sure to leave me YOUR gravy making secrets in the comments — I’d love to collect as many ideas as we can here. I’m getting hungry, how about you?
Perfect Gravy Without the Bird
Ingredients
- 4 Tbsp browned flour recipe below
- 4 Tbsp unsalted butter
- 2 cups Swanson Chicken Stock or Broth
- salt and fresh cracked black pepper to taste
Instructions
- Set oven to 400F
To make the browned flour
- Put the flour in a shallow pan or skillet, I used my 10" cast iron skillet. Put the skillet in the oven and toast the flour for about 40-50 minutes, stirring every 5-7 minutes or so, until the flour turns a nutty brown. You can put it in a jar after it's cooled and it will keep for a couple of months in the cupboard.
To make the gravy
- Melt the butter over medium heat in a heavy skillet or pan, and add the browned flour to it, stirring until combined. Continue stirring for a minute and then slowly add the Swanson broth to the pan, stirring or whisking as you go.
- Bring the gravy to a simmer, stirring constantly. Taste and add salt and fresh cracked black pepper to taste.
- If you would like your gravy even thicker, you can whisk in some Wondra flour.
- This perfect gravy without the bird can be adapted for vegetarians, just use Swanson vegetable stock or broth.
- Use plain flour for a paler gravy.
- Confused about stock versus broth? Stocks are a little bit richer than broths, but with limited seasonings so the flavor profile is pure and the cook has complete control over flavor. When I want a stronger flavor I go with stock. I use broth when I am making soups, and it's a perfect choice as a water replacement when cooking rices, couscous, and other grains. The flavor will infuse into the grains without overpowering.
73 Comments
Kristina
October 22, 2020 at 9:32 amI used this recipe last night for my son’s birthday dinner. It was so easy and tasty. Thank you
Sue
October 22, 2020 at 10:13 amThanks for the feedback Kristina!
Patricia
November 3, 2019 at 7:57 amWhat I love about your recipes is your detailed explanations. I always learn something new. I’ve always made gravy with browned roux, and it’s fabulous, if I do say so myself. But making and storing browned flour seems so handy and efficient! I will definitely give this a try! Thank you.
Sue
November 3, 2019 at 7:38 pmThanks Patricia <3
Cate
November 22, 2017 at 12:02 pmThank you for the recipe! Is there any other flour substitutes I can use? I won’t be able to brown the flour before hand. I was wondering if almond flour was an option, or wheat flour? If not, I’m happy to use good ol’ purpose flour.
Thank you for the great recipe and time saver 🙂 I’m in charge of the gravy…hope to not mess this up!
Sue
November 22, 2017 at 12:27 pmThis recipe is tested with regular flour, Cate, so I would stick to that ~ Happy Thanksgiving!
Tiara
November 16, 2017 at 8:35 pmSo I just tried this recipe, and for some reason it came out looking oily and sepparated no matter how much i stirred it. I dont know what i did wrong… It tastes like gravy but doesnt look like it. Help please?
Sue
November 16, 2017 at 8:58 pmAre you sure you measured your butter and flour correctly Tiara? Once you cook the two together for a minute or two, and then add the stock, it’s a standard thickened sauce, and should come together beautifully.
Nancy Chapman
November 16, 2017 at 8:05 amI’ll be 70 in December, and this will be the first time I make homemade gravy for Thanksgiving! And I love to cook! I just finished browning the flour. Thanks for the inspiration, and about those leftovers? Absolutely the best part of Thanksgiving. I eat pumpkin cheese pie twice a day until it’s gone! Happy Thanksgiving, Sue.
Sue
November 16, 2017 at 8:11 amYou know I’ve only made a full on Thanksgiving dinner a few times in my life, it just worked out that I’m usually the guest, not the host. I hope you have a lovely holiday season, Nancy, we all need it after the year we’ve had 🙂
Carole
November 14, 2017 at 1:26 pmthanks for thinking of vegetarians. Now, how about those who can’t eat wheat – or have celiac disease? I usually make gravy with rice flour and it mostly works although it seems tricky when I try to make adjustments. Seems to work best if I get the ingredients all correct as possible up front and not add more liquid or rice flour later. I’m not sure that rice flour gains any advantage from being toasted…any ideas?
Sue
November 14, 2017 at 2:49 pmGreat question Carole. I’m not sure if you can toast rice flour, but you can make a roux with equal parts butter and rice flour, and toast that until it turns golden brown. Then add your stock. I’ve heard that sweet rice flour is best, but regular rice flour works too. Bob’s Red Mill carries both.
laura
November 14, 2017 at 1:23 pmhi there! this might be a dumb question, but if i were to enhance the gravy with caramelized shallots, should i make those separately and add them to the broth/butter/flour mixture at the end? or make the shallots in the butter and then add the flour? some other process entirely? thanks!
Sue
November 14, 2017 at 2:42 pmI think I would caramelize them first and add them at the end, Laura.
laura
November 15, 2017 at 7:28 amThanks, Sue!
Darlene G.
November 11, 2017 at 5:08 pmThis is an older post, but I’m here so maybe some others are coming here ‘late’ also….I’ve read through all the comments and didn’t see this suggestion so here goes…one guy referred to an oil-less roux…well I’ve done a roux on the stove top for years. Use same measurements as recipe, heat butter and flour in skillet until it’s the color of peanut butter on med to med high heat this takes a few minutes compared to the oven! Just tried this recipe and it works beautifully. I added a little onion powder and some Kitchen Bouquet. It was great!
Sue
November 11, 2017 at 5:32 pmThanks Darlene ~ a nice dark roux is also a great way to make gravy ‘without the bird’ for sure!
alice muise
February 1, 2017 at 9:18 amcan you make this gravy a couple of days before you need the gravy
Sue
February 1, 2017 at 9:43 amI don’t see why not, Alice. It will probably thicken after being refrigerated, so you can thin it with some stock or broth.
Hibchez
November 15, 2016 at 6:18 pmI was just taught how to do this over the weekend, to make a gumbo. I am making this over the weekend in preparation for Thanksgiving!
Sue
November 15, 2016 at 6:25 pmI have never made a gumbo…it’s on the list 🙂
PJ
August 19, 2016 at 5:51 pmThe browned flour trick has been passed down in my family for generations. It’s the key ingredient to the best giblet gravy EVER! We don’t let it brown in the oven as oven temperatures can vary and once the flour is burned you have to start all over again. Maybe that’s when Carol said it was smelled like coffee. The week before I need it, put a cup of white all-purpose flour in a dry skillet, turn the heat to medium high & stir, stir stir….with a wooden spoon. It does take awhile to get the flour to a dark gold but so worth it. I usually make several batches & store it in a plastic container in the refrigerator. When ready to make gravy, melt unsalted butter, add flour enough to make a nice roux, then add turkey broth (from cooking turkey giblets, turkey neck & heart with celery, carrots & onion & water that I make a day or two before.) If I need to, I’ll add purchased turkey or chicken broth. After the gravy thickens, add the cooked, peeled & chopped giblets, heart, and shredded neck meat. I make this for 25 @ every Thanksgiving. I even make enough for family to take home with leftover turkey & fixings. I’ve made up to 2 gallons. Now, that’s seriously some turkey gravy! Sorry this is so long winded. This is the first time I’ve given out this recipe.
Sue
August 19, 2016 at 6:38 pmThank you SO much for taking the time to write all this out for us PJ, I’m definitely going to give your recipe a try, I can’t wait!!
Carol
March 15, 2016 at 6:15 pmThis was a fail for me! It tastes like coffee and I hate the taste of coffee. Threw out the browned flour. Will not get back that 40 minutes that it took to bake it. So disappointed. Had I known beforehand what to expect for taste I would have moved on.
Sue
March 15, 2016 at 6:32 pmI’m really sorry this didn’t work for you Carol, I didn’t get the taste of coffee in mine, but everyone responds differently to flavors, etc. I hate it when something doesn’t turn out for me, so I understand!
kelly
August 22, 2016 at 1:04 pmAnother use for your browned flour is babies butt. My friend has a grandson with a broke out butt and all the medicine and prescriptions they tried could not help this poor baby. They called their pastor and his wife told them to brown some flour use that. Three days later butt was all cleared up and no more screaming baby when he would mess his diaper. aww poor baby boy who knew a simple remedy like brown flour would work wonders.
Donora Alberts
November 5, 2016 at 4:20 pmPerhaps, you may have browned it too much. Did your gravy have a slight or heavy burnt under-taste?
Vicki Bensinger
December 16, 2015 at 6:34 pmSue I’ve never heard of this method. I’m going to have to make a batch of the flour this week to test it out. Who would have ever thought that one day I’d get excited about browning flour? ? I love this idea.
Sue
December 17, 2015 at 7:53 amI know, Vicki, I’m still kind of amazed.
Foodiewife
December 13, 2015 at 10:07 amThis is one of the best new tricks I’ve learned. Browned flour… who knew? I’m so going to do this! I do my make ahead gravy recipe, but this is one more great trick. Thanks!
Sue
December 13, 2015 at 1:07 pmI was just looking at my little jar next to the stove and thinking the same thing 🙂
PK
December 2, 2015 at 5:53 amThis is basically an oil-less roux and has been done for years in the South. Cooked in the over our a cast iron skillet. Add it to broth, meat and veggies for an instant gumbo.
Sue
December 5, 2015 at 4:37 pmSounds yummy!
Adina
December 1, 2015 at 3:52 amWow, never heard of browned flour, I will definitely try it, I am missing some sauce especially when eating meatballs with mashed potatoes. I normally freeze leftover sauce just for this purpose, but it would be great to have sauce even when I don’t have any in the freezer. And totally great when cooking for vegetarians.
Sue
December 5, 2015 at 4:38 pmThis would be so great with meatballs and mashed potatoes, just the thought is making me hungry 🙂
Monique @ Ambitious Kitchen
November 30, 2015 at 8:10 amThis is such a great how to. My mom usually always makes the gravy, but she doesn’t brown the flour. I love the idea of this — especially for vegetarians (using veg broth) 🙂
Sue
November 30, 2015 at 8:41 amThanks Monique — it was a real game changer for me 🙂
Susan
November 29, 2015 at 7:42 pmI have never heard of browned flour but it sure beats cooking a long roux! This gravy is just perfect and not just for Thanksgiving but for year round!
Jennifer @ Seasons and Suppers
November 28, 2015 at 7:25 amI have heard of flour browning, but never tried it. I absolutely must now because that gravy looks delicious. Would be great for impromptu poutine sessions 🙂
Nicole
November 27, 2015 at 7:55 pmGive me a bucket of mashed potatoes and a pitcher of this gravy and you will have one happy girl!
sippitysup
November 27, 2015 at 9:51 amI followed this recipe exactly yesterday and it was such a success! I did add the separated pan drippings at the last second on a whim, but it was still a terrific texture. GREG
Rosemary Wolbert | Sprigs of Rosemary
November 27, 2015 at 3:43 amI have to cook a turkey for a church dinner (at home, then carat it to the hall) and I like the assurance of knowing I’ll definitely have gravy, whether I have pan drippings enough or not. Great ideas, all, but especially your browned flour. Now . . . . . what stuffing? (Hope — I KNOW — your Thanksgiving was outstanding.)
Jean | DelightfulRepast.com
November 26, 2015 at 7:20 amSue, I could climb into the screen and eat those photos! I learned the browned flour trick when I was a young girl. Isn’t it great! I love that you’ve introduced this to readers unfamiliar with it, so now they won’t need to resort to fake ingredients. It’s great to use when you cook just a little half turkey breast and get none of those wonderful brown bits in the pan that would give your gravy color.
Sue
November 26, 2015 at 8:54 amHappy Thanksgiving Jean!
Tara
November 26, 2015 at 6:25 amLove your recipes, there are lots of times that we don’t have dripping that are suitable for gravy, or not enough. I love making extra gravy and your recipe looks perfect!!
Karen Harris
November 25, 2015 at 8:48 pmBeautiful photo! Just mouthwatering. You are so right, there is never enough gravy. Thanks for the wonderful leftover inspiration in the jars. Love it!
Sue
November 26, 2015 at 6:23 amThanks Karen, wouldn’t you love to walk away from a Thanksgiving dinner with a jar like that? Have a great day.
sassygirl
November 25, 2015 at 8:19 pmcan this recipe be doubled or
tripled from 4T to handle larger quantities?
sounds amazing!
thnx!
Sue
November 26, 2015 at 6:24 amYes, sure, sassygirl.
Julie @ Willow Bird Baking
November 25, 2015 at 7:25 pmLove this recipe and I love your leftover jars! Oh my gosh!! So cute.
Jane
November 25, 2015 at 5:28 pmBrain Storm! I’m suggesting you test this magical sounding browned flour on other things.
How about “brown butter sugar cookies”, etc? Sure, you might try half browned flour and 1.2 white but maybe there are applications for a nuttier tasting pie crust, for instance. I’m thinking for quiche. You are so brilliant I’m guessing you’ll find more ways to add deeper flavors and nuances to other sweets and savories with your jar of toasted flour! If so, please share !!!
Sue
November 25, 2015 at 5:43 pmI have to admit Jane, I hadn’t thought about baking with this, but you are right, there are definitely possibilities…I will get to work and report back 😉
2 Sisters Recipes by Anna and Liz
November 25, 2015 at 4:36 pmVery cool!! We never heard about browning the flour- but it makes perfect sense.
Genius Sue!
We want to wish you a Happy Thanksgiving!! Enjoy!
Sue
November 25, 2015 at 5:43 pmThanks ladies, and Happy T Day right back at you!
clare
November 25, 2015 at 11:21 amThis is SUCH a useful idea! I love that you can make a batch of the brown flour and keep it around–genius!!
Sue
November 25, 2015 at 1:36 pmI think it’s going to be great for things like pot pies and casseroles, etc…
Penny
November 25, 2015 at 10:24 amIs the time in the over supposed to be 40-50 minutes?
You have typed 4-50.
Sue
November 25, 2015 at 10:30 amThanks Penny, fixed that 🙂
Chris
November 25, 2015 at 10:13 amI’m thrilled with this post Sue, I’m doing a turkey breast tomorrow which we love but the drippings are kind of slim. I will definitely use your technique! Pinning!
Sue
November 25, 2015 at 10:31 amIt’s great for turkey breasts, or brined turkeys, Chris — I’m sure yours is going to be amazing — have a wonderful day tomorrow!
John/Kitchen Riffs
November 25, 2015 at 10:09 amI’ve used that browned flour trick before! It really works. And although I usually brown a turkey leg in the oven the day before Thanksgiving, then make a turkey stock from that, this is way easier. Need to try this — thanks. Happy Thanksgiving!
Sue
November 25, 2015 at 10:32 amThanks John, I was definitely surprised to see how well it does work. I’ll try that turkey leg idea too. Have a great one 🙂
Sabrina Modelle
November 25, 2015 at 10:05 amOkay, mind is officially blown. Browned flour? I am so on it! Also, I am totally on the same page as you with the leftovers. YUM!
Sue
November 25, 2015 at 5:49 pmAfter I thought about it for a while I realized that when you brown anything you get more flavor…meat, onions, etc. It makes so much sense when you think of it that way.
Candace
November 25, 2015 at 9:53 amWow! What a concept, Sue! I’ve never heard of this! I always make my gravy with pan drippings and start off with a roux, but there is never enough leftover for leftovers! I am just now running to the cupboard to make the brown flour! Mr. Squash will stay here and drool over the photos!
Cheers!
Natasha
November 25, 2015 at 9:18 amSo THIS is what you had brewing. I’m definitely going to try it, it looks great!
Sue
November 25, 2015 at 9:20 amI’m in love with the browned flour, when you mix it with a good broth like Swanson, it’s instant gravy!
naomi
November 25, 2015 at 8:47 amSuch a great idea when you need to make more gravy and there’s no bird-drippings.
Sue
November 25, 2015 at 9:15 amGravy is always the first thing to go at our Thanksgiving table, so I’m really happy to have this in my back pocket…thanks for stopping by Naomi 🙂
Jen
November 25, 2015 at 8:00 amLove that it can be adjusted for vegetarians – I have a few coming over this year. I’ll be making this !
Sue
November 25, 2015 at 8:10 amIt is a really great idea for vegetarians, Jen, and in that case I might definitely add in some fresh herbs or the caramelized onions, etc, to give it an extra flavor boost. Happy Turkey Day!
Tricia @ Saving room for dessert
November 25, 2015 at 7:10 amThis is a completely genius recipe – I’ve always made a roux when making gravy but I never thought to brown the flour – absolutely brilliant! Thank you sooooo much! Happy Thanksgiving Sue!
Sue
November 25, 2015 at 7:16 amYou will love this idea Tricia, I now have a jar of browned flour next to my stove and I can’t tell you how many times it’s come in handy! Happy Thanksgiving to you!