Turkey Gravy
This gravy uses chicken or turkey broth to create an easy and fast gravy. Perfect for a big holiday meal.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe (72g)
- Rating
- 3.84 of 5 (103 ratings)
Food groups
Ingredients
- 2 tablespoons margarine (or butter)
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 1/2 cups chicken or turkey broth, low-sodium
- 2 1/2 ounces giblets (cooked and chopped, approximately 1/2 cup)
Directions
- Wash hands with soap and water.
- Melt margarine in skillet over low heat.
- Mix in flour and salt.
- Stir and heat until bubbly.
- Add broth slowly, stirring constantly.
- Cook over low heat for 5 to 10 minutes.
- Add the cooked giblets.
- Heat a few minutes to blend flavors.
- Store leftovers in refrigerator within 2 hours.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 52.71 |
| Total Fat | 3.13 g |
| Saturated Fat | 0.62 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 25.28 mg |
| Carbohydrates | 3.28 g |
| Dietary Fiber | 0.11 g |
| Total Sugars | 0.27 g |
| Added Sugars included | 0 g |
| Protein | 2.77 g |
| Calcium | 5 mg |
| Potassium | 28 mg |
| Sodium | 356.15 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 2 mg |
| Phosphorus | 20 mg |
| Selenium | 4 mg |
| Zinc | 0 mg |
| Vitamin A | 38 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 12 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 8 mg |
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Source
Recipe by: Pictorial Recipes — Oregon State University Cooperative Extension Service — Oregon Family Nutrition Program — Recipe submitted by Lynn Myers Steele, 2000
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/turkey-gravy. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.