The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed. It saved time, reduced stress, and—let’s be honest—made Thanksgiving dinner flow so much more smoothly. Where had I been?!

If you’ve ever felt the pressure of trying to whip up gravy while everyone waits at the table, or stressed over whether you’ll have enough drippings for a smooth, flavorful sauce, this make-ahead recipe is for you. No last-minute stirring or scrambling—just a delicious, stress-free solution to one of any holiday’s essential dishes.

😍 Why You’ll Love My Make-Ahead Gravy

This make-ahead gravy is a holiday game-changer, bringing ease and flexibility to your meal prep. By preparing it ahead of time, you can focus on other dishes or simply relax with family and friends instead of scrambling to perfect the gravy at the last minute.

With just a few simple ingredients—butter, onion, celery, starch or flour, and stock—you’ll achieve a rich, savory flavor that enhances any holiday meal beautifully. When the big day arrives, simply add drippings from your main dish as it heats, adding an extra depth that’s ideal for any festive table.

This recipe is also adaptable to any dietary needs you may have around the table. Using arrowroot starch keeps it gluten-free, but if you prefer, flour works just as well with a slight adjustment.

Plus, freezing and reheating are a breeze—portion it out in advance, and on the day, all you need to do is reheat and enjoy. This gravy has become a holiday essential in my kitchen, and I think it’ll be a staple for your celebrations, too.

🗒️ Ingredients

Unsalted Butter: Adds richness and a smooth, velvety base to the gravy.

Yellow Onion: Brings a natural sweetness and depth that enhances the flavor.

Celery: Adds a subtle earthiness and a hint of freshness to balance the richness.

Arrowroot Starch or Flour: Thickens the gravy to the perfect, spoon-coating consistency.

Turkey or Chicken Stock: Provides a savory, full-bodied backbone for the gravy.

Kosher Salt: Balances all the flavors, allowing each ingredient to shine.

👩‍🍳 How to Make This Make-Ahead Gravy

🧈 In a medium saucepan, melt the butter over medium heat.

🧅 Add the diced onion and celery along with 1/4 teaspoon of salt. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

🥄 Gradually sprinkle in the arrowroot starch (or flour if using) while stirring constantly. Cook for another minute or two until the mixture becomes golden and slightly nutty.

👩🏼‍🍳 Slowly pour in the stock, one cup at a time, whisking continuously to keep the gravy smooth. Let it cook until it reaches a thick consistency and can coat the back of a spoon. You’ll want it thicker than typical gravy since adding drippings later will thin it out slightly.

👅 Taste the gravy and adjust with more salt if needed. For an ultra-smooth finish, blend the gravy in the saucepan with an immersion blender until creamy.

💨 Let the gravy cool to room temperature. Then, cover and refrigerate for up to 2 days, or freeze in portions for up to 3 months.

🔥 When ready to serve, bring the gravy to a simmer. Add any drippings from your main dish for an extra burst of flavor, stirring well to combine.

🥳 Enjoy!

🎩 Tips and Tricks

• Choose Your Thickener Wisely: Arrowroot starch keeps the gravy gluten-free, but if you’re using flour, increase the amount slightly (use 1/2 cup instead of 1/3 cup). Both options yield a delicious, smooth gravy.
• Freezing Made Easy: Use silicone ice cube trays or small freezer-safe containers to freeze individual portions. On serving day, you can reheat only what you need and keep the rest stored for another meal.
• Blending for Extra Smoothness: After cooking, blend the gravy with an immersion blender for a silky texture. This step is optional, but it’s perfect if you like a super-smooth gravy without any bits.

🤲 Substitutions

• I call for arrowroot starch here, which keeps it gluten-free and thickens the gravy very effectively, but flour is more traditional and can be easily swapped.  Just increase the amount to 1/2 cup.
• No celery?  Leave it out.  The onion is the most essential vegetable.
• If I have some fresh thyme and sage on hand when making this, I sometimes like to throw some in.
• I use homemade stock from the freezer for this as I always have some on hand, but Better than Bouillon or store bought stock works too.  Just make sure to get low sodium!
• I like to use an immersion blender to make this gravy very smooth.  Be mindful not to over blend, as it can develop the gluten too much and turn gummy.

📓 Best served with

• Roast Turkey or Chicken
• Mashed Potatoes
• Stuffing
• Roasted Vegetables
• Biscuits or Yorkshire Pudding
• Meatloaf or Pork Chops

👝 How to Store Make-Ahead Gravy

If you’re keeping it in the refrigerator, first allow the gravy to cool to room temperature. Once cooled, transfer it into an airtight container or jar. You can store it in the fridge for up to 2 days. When ready to serve, gently reheat the gravy over low heat on the stove, stirring occasionally. If it thickened too much in the fridge, simply add a little extra stock or water to adjust the consistency.

For longer storage, freezing is a great option. Once the gravy has cooled, portion it into smaller containers or silicone ice cube trays for easy reheating. This way, you can thaw just the right amount you need. Be sure to label the containers with the date and freeze for up to 3 months. When it’s time to use, you can thaw the gravy overnight in the fridge or reheat it directly from frozen. Simply simmer over low heat, adding a splash of stock or water to reach your desired thickness.

🧠 Common Questions