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“Gravy to accompany a holiday turkey is usually a problem. Some cooks hesitate to make it for fear of lumps. Others hate making it when their guests are crowding around. Here is a foolproof recipe you make make before your guests arrive. Recipe is from Jeanne Bice's new book "A Quacker Factory Christmas." i am guessing at the times as my first time to make this will be this Thanksgiving.”
10 cups

Ingredients Nutrition

  • 2 cups chicken broth (homemade or Swanson's suggested)
  • 6 (10 ounce) jarspre-made turkey gravy
  • turkey drippings (all of the drippings from the roasting turkey)
  • dry sherry, as needed, cognac may be substituted (some for the cook, too, Jeanne suggests!)
  • 4 (1 ounce) packetsof dry turkey gravy mix
  • salt and pepper


  1. In a large saucepan, heat the chicken broth and turkey gravy, stirring as it simmers.
  2. Add the drippings from the turkey and stir some more.
  3. Add 1/4 cup sherry or cognac and reserve the rest. Turn up the heat until your mixture is just at the boiling point.
  4. Turn it down to a simmer, and s-l-o-w-l-y add the packets of dry gravy, stirring constantly. Continue to stir to avoid lumps.
  5. Adjust gravy at this point if it is too thick or too thin. Add the rest of the cognac or sherry for flavor to your liking.

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