Easy Gravy Recipe (No Drippings)
No drippings? No problem! This easy gravy recipe comes together in minutes and tastes just as rich and flavorful as the traditional kind. Perfect for turkey, mashed potatoes, and everything on your holiday plate.
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A Note from Kim
When You Skip the Drippings but Still Want the Magic
My family absolutely loves this gravy recipe! It’s rich, silky, and full of comforting flavor, just like the kind you’d make from turkey drippings, but way easier. Every year, I make sure to have a big batch ready because it disappears fast. Even my picky kids drizzle it over everything, turkey, mashed potatoes, stuffing, you name it!
It’s also perfect for those years when we order our turkey pre-cooked. Since you don’t need drippings for this recipe, it saves the day every time. You can whip it up right on the stovetop, and those caramelized onions give it the most incredible depth of flavor. No one ever guesses it’s made without pan juices! The onions cook low and slow until they’re soft and golden, then get whisked together with flour, thyme, warm broth and cream to create a silky, restaurant-quality gravy that tastes amazing over everything.
With love (and lots of good eats), 
I absolutely love this gravy! I was looking for something to go with a whole roasted chicken, and it was perfect for our leftovers. My husband kept asking for mashed potatoes and gravy, and I’ll definitely be making this recipe again and again. Thank you for sharing!
— Carol
Ingredients You’ll Need
- Unsalted butter: Creates a rich base and helps caramelize the onions for deep, savory flavor.
- Yellow onions: Finely chopped and slowly cooked until golden and soft, they’re the secret to this gravy’s incredible taste.
- All-purpose flour: Thickens the gravy to a smooth, silky consistency.
- Dried thyme: Adds a subtle earthy note that complements the onions perfectly.
- Salt and black pepper: Simple seasonings that bring everything together.
- Chicken stock: Use a good-quality stock for the best flavor; warming it first helps the gravy come together smoothly. You could also use turkey stock, if it’s available!
- Cognac, Brandy or Bourbon: Optional to add a rich depth of flavor that pairs beautifully with the caramelized onions. I don’t typically keep any of these on-hand, so I don’t add it and the gravy still turns out amazing.
- Heavy cream: A small amount adds a touch of richness and makes the consistency extra velvety. It’s optional, but highly recommended.
Delicious Variations
- Fresh herbs: Add fresh rosemary or sage along with the thyme for a more aromatic, holiday-ready gravy.
- Mushroom gravy: Stir in sautéed mushrooms with the onions for an earthy, savory twist.
- Add white wine: Replace 1/2 to 1 cup of the chicken stock with white wine to add a subtle acidity that balances the savory flavors, making it taste more layered and sophisticated.
- Spices: For a bit of a kick, you can add a pinch of smoked paprika or cayenne pepper.
- Vegetarian-friendly: Swap chicken stock for vegetable broth to make it fully vegetarian.
- Dairy-free: Simply skip the cream or use a splash of unsweetened almond milk.
- Gluten free: Substitute the all-purpose flour with an all-purpose gluten-free flour blend or cornstarch slurry to keep it thick and silky.
Easy Gravy Recipe (No Drippings)
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups finely chopped yellow onion, 2 onions
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt, plus more to taste as needed
- 1/2 teaspoon ground black pepper
- 2 cups chicken stock, heated
- 1 tablespoon Cognac, Brandy or Bourbon, optional, I usually don't have this on-hand and don't add it
- 1 tablespoon heavy cream, optional but recommended
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Instructions
- Melt 1/2 cup (1 stick) unsalted butter in a large skillet over a medium-low heat. Add 1 1/2 cups finely chopped yellow onion and cook, stirring occasionally, for about 30 minutes and until the onions are lightly browned and soft. Onions should be cooked slow and you will want them fully cooked for best results.
- Stir in 1/4 cup all-purpose flour in with onions. Then add the 1/4 teaspoon dried thyme leaves, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Stir and cook for 2 to 3 minutes.
- Add the heated 2 cups chicken stock and 1 tablespoon Cognac, Brandy or Bourbon (if using). Cook uncovered for 4 to 5 minutes, until thickened. Stir in the 1 tablespoon heavy cream, and serve warm.
Notes
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How to Make Gravy with Chicken Broth
Step 1: Sauté onions. Melt butter in a large skillet over a medium-low heat. Add onions and cook, stirring occasionally, for about 30 minutes and until the onions are lightly browned and soft.
Step 2: Thicken with flour. Stir the flour in with onions. Then add the thyme, salt and pepper. Stir and cook for 2 to 3 minutes.
Step 3: Add broth. Add the heated chicken stock, and cook uncovered for 4 to 5 minutes, until thickened.
Step 4: Add Cream. Stir in cream, and serve warm.
Kim’s Recipe Tips
- Caramelize the onions slowly: Cooking them low and slow brings out their natural sweetness and gives the gravy recipe a rich, deep flavor.
- Use hot stock: Adding heated chicken stock helps the gravy thicken more smoothly and prevents lumps.
- Adjust thickness: If the gravy is too thick, whisk in a bit more stock; if too thin, simmer a few extra minutes to reduce.
- Season at the end: Taste and adjust salt and pepper after the gravy has thickened, since flavors intensify as it cooks.
- Make ahead: This brown gravy can be made ahead and gently reheated on the stove, whisking in a splash of stock or cream to restore the perfect consistency.
- Double the recipe: If you’re feeding more than about five people, or just want plenty of extra gravy to enjoy with your Thanksgiving leftovers, this recipe doubles beautifully.
Frequently Asked Questions
Pan drippings are the flavorful fat and juices that come off meat as it cooks. For example, when roasting a Thanksgiving turkey, these liquids collect at the bottom of the pan. Once the fat separates from the juices, a portion of the fat drippings can be used in place of butter, and the juices can be used instead of, or alongside, stock or broth to make a rich, savory gravy. This recipe uses butter for the fat and chicken or turkey stock instead of the juices.
Yes! The onions add a ton of extra flavor and depth, but you can skip them if you prefer a simpler gravy. You could blend them to give the gravy a smooth consistency if you don’t like the texture of the onion.
For a standard serving, plan on about ½ cup of gravy per person. If your crowd loves extra sauce, or if the gravy is the star of your meal, bump it up to ⅔ to ¾ cup per person. This ensures everyone has enough to drizzle generously over turkey, mashed potatoes, or stuffing without running out. This recipe makes enough for 6 people to have ½ cup each. Be sure to make enough for leftovers!
This recipe isn’t designed to be a traditional white gravy. White gravy typically uses milk instead of broth or stock to create a creamy, pale sauce. If you want white gravy, you’d need to adjust the ratio of flour to fat and swap the stock for milk, which will give you that classic, creamy texture and lighter color. This is my favorite white gravy recipe.
Serving Suggestions
- Classic Thanksgiving: Pour over turkey, mashed potatoes, and stuffing for a rich, comforting holiday meal.
- Weeknight dinners: Drizzle over roasted chicken, pork chops, meatballs, or meatloaf for an easy flavor boost.
- Vegetarian option: Serve over roasted vegetables, potatoes, or a savory grain bowl with rice for a satisfying meat-free meal.
- Breakfast twist: Spoon over savory breakfast dishes like biscuits, scrambled eggs, or breakfast casseroles. You can even add some sausage for sausage gravy!
- Leftover upgrade: Use it to moisten and flavor leftover roast turkey or mashed potatoes for a quick second meal. You can also use it as a dip for my leftover turkey and cranberry sliders!
Storage Recommendations
- Refrigerate: Store cooled gravy in an airtight container in the fridge for up to 4–5 days.
- Reheat gently: Warm on the stove over low heat, whisking occasionally. Add a splash of broth, stock or cream if it’s too thick.
- Freeze: Gravy can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
More Delicious Thanksgiving Recipes
If you try this gravy recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
I absolutely love this gravy! I was looking for something to go with a whole roasted chicken, and it was perfect for our leftovers. My husband kept asking for mashed potatoes and gravy, and I’ll definitely be making this recipe again and again. Thank you for sharing!