Sauces
Light Turkey & Herb Gravy
Low-sodium broth thickened with whole-wheat flour and herbs instead of pan drippings and butter.
How to Use This Sauce
- Primary use
- Turkey and chicken
- Best with
- Roast turkey, Chicken, Mashed potatoes
- Other ways to use it
- Cauliflower mash, Stuffing, Roasted vegetables
- Suggested amount
- ¼ cup per serving of turkey or mash
- Flavor
- Savory · Herbaceous
- Texture
- Smooth, pourable
- Batch yield
- About 547 g prepared (8 servings of ¼ cup (about 60 g))
- Serving size
- ¼ cup (about 60 g) · 8 servings per batch
Allergens: Wheat. Always check the labels of the products you buy.
Use This Sauce With
- Full recipe
- About 547 g prepared (8 servings of ¼ cup (about 60 g))
- Serving size
- ¼ cup (about 60 g)
- Servings per batch
- 8
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Contains: Wheat
Ingredients
Preparing: 2 servings
Tick anything you already have.
Sweetness choices — tap to lower sugar
Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.
Sugar alcohols may cause digestive symptoms; keep xylitol away from dogs. Aspartame must be avoided with PKU. No substitute is universally the healthiest choice.
Instructions
Heart-healthy tips
- Use about ¼ cup per serving of turkey or mash. Nutrition below is for ¼ cup (about 60 g), not the whole batch.
- Includes a prepared product (such as soy sauce, mustard, broth or mayonnaise) whose added sugars are not reported separately; check your product label.
Storage & Meal Prep Tips
Applies to: Broth-based gravy or pan sauce, after cooking. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
Refrigerator: Gravy and broth-based sauces: refrigerate and use within 1–2 days. Cool promptly in small, shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C).
Freezer: Freezer-Friendly. Best quality within 2–3 months.
To thaw: Thaw in the refrigerator — never on the counter.
To reheat or serve: Bring gravy to a rolling boil, whisking, before serving.
After thawing: After thawing in the refrigerator: use within 3–4 days.
Meal prep tip: Freeze in small portions; whisk well after reheating. Label packages with the recipe name, portion, and date frozen.
Raw dough / unbaked option: Flour- or cornstarch-thickened sauces may thin slightly; whisk while reheating.
Storage guidance sources
- FoodSafety.gov — Cold Food Storage Chart
- FDA — Safe Food Handling
- USDA FSIS — The Big Thaw: Safe Defrosting Methods
- National Center for Home Food Preservation — Packaging and Labeling Foods
Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.