Turkey might be the star of Thanksgiving, but gravy is what helps it shine! A classic turkey gravy is creamy and dreamy, but branching out with a globally-inspired gravy is the perfect way to switch up your spread. Not sure where to start? Gochujang is a Korean condiment that adds vibrancy and spice, while chorizo puts a Spanish twist on this holiday staple. Prefer to keep things plant-based with mushrooms or miso? Whatever floats your gravy boat! Get inspired by our guide to gravies from around the globe!
Classic Turkey Gravy
No Thanksgiving feast is complete without a traditional turkey gravy! When made properly, this savory sauce has a silky texture and rich flavor profile that pairs perfectly with all of your favorite fixings. From meats to mashed potatoes, turkey gravy takes your entire plate to the next level.
How to Make:
Turkey drippings, which are the rendered fats and juices that collect at the bottom of the roasting pan, are the foundation of a delicious turkey gravy. Simply save one cup of drippings from your pan to heat in a saucepan over the stove. Add flour, chicken broth, simple seasonings, and whisk until your sauce is smooth as butter. You can also chop up the giblets and add them to your gravy for extra texture and taste.
Mushroom Gravy
Make the holidays extra gourmet with a decadent mushroom gravy. Earthy and aromatic, this fungi-forward recipe typically calls for the use of butter and beef stock, but you can also make a few plant-based swaps for a vegan or vegetarian-friendly version.
How to Make:
Since there are no drippings to use, this gravy can be whipped up in a jiffy. Start by melting your choice of butter in a pan before adding your sliced mushrooms. Once they are browned and tender, add your flour and broth, stirring until the mixture is smooth. Finally, top it off with heavy cream (or a plant-based alternative), and season with salt and pepper.
Gochujang Gravy
Spice up the holidays with a gochujang gravy! This Korean chile paste is a cultural condiment that packs a punch. This spicy and salty sauce has subtle undertones of sweetness, elevating even the simplest of stuffings or sides.
How to Make:
Whether you prefer a traditional turkey or mushroom gravy, gochujang can be added to any base. Simply make your gravy as you would before adding a few tablespoons of gochujang paste. Stir thoroughly until the bright red color is evenly spread and the spice level is to your liking.
Miso Gravy
Made from fermented soybeans, miso is a Japanese paste used across a variety of soups and dishes. This salty and rich seasoning is 100% vegan-friendly, and when combined with veggie broth and flour, it yields a gorgeous gravy that plant-based diners will love.
How to Make:
In a small pot, combine your miso, flour, veggie broth, garlic powder, onion powder, and mustard. Bring everything to a boil before reducing your heat to medium. Whisk until the sauce has thickened and smoothed out. This recipe can also be made gluten-free by substituting for rice flour.
Chorizo Gravy
Having originated in the Iberian Peninsula, chorizo is a flavorful and smoky Spanish sausage made from pork. While Spanish chorizo is traditionally seasoned with garlic and paprika, Mexican-inspired versions use vinegar and spicy chile peppers. Regardless of which variety you prefer, this crumbly and tender meat enhances a buttery gravy with ease and can be topped on fresh-baked biscuits or fluffy mashed potatoes.
How to Make:
In two separate saucepans, heat milk and butter over low heat. In the butter pan, increase the heat and add your chorizo crumbles until the sausage is well-browned. Add flour to the sausage and stir before pouring the warm milk over the meat. Stir until thick while seasoning your gravy with paprika, salt, and pepper.