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Can I freeze gravy?

I plan on making gravy on TDay. There is always so much leftover that even after a week of eating nonstop leftovers---there is still some leftover. I am making an 18pound bird for 2 people so you can imagine the amount of leftovers.

I make a Turkey with Hazelnut Proscuitto Crust and the gravy is too good to throw out.

WHat do you all think?

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  1. Absolutely. No question about it. Reheats beautifully. I always freeze leftover gravy and leftover stuffing for a real treat a month or two later.

    But may I ask why you're making an 18-pound bird for two people? I should think the leftovers from a 10-pound bird would be about as much as one could stand.

    1. I'm insane!!!

      Seriously, several reasons:
      1. It's economical this time of year.
      2. DH and I love turkey.
      3. I have an 8 month old and I plan on cooking up 4 or 5 different recipes the day after to freeze.
      4. It's not as bad as the year I made a 24 pounder for 3 people!

      I know--it is totally ridiculous---my turkey will weigh more than my child!

      1. There are only 4 of us at table and I am roasting a 12 lb. bird. It was the smallest my butcher could get for me unless I wanted to bump down to a breast and no thanks on that we do have dark meat lovers at table so there will be left overs and some will go out the door with our guests. I imagine desserts will go to my office. If i make it they will eat it. Gravy and some of the other left overs will be frozen for later consumption but on Friday we'll be having wondderful Hot Browns. Hmmmm I wonder how a little cornbread sausage dressing might do in a Hot Brown?

        2 Replies
        1. re: Candy

          Do you find that the gravy gets a tad grainy when frozen?

          1. re: pikawicca

            No, stir well. It is fine.

        2. I have no idea what a Hot Brown is. Time to search.

          VTW--cornbread dressing would be good in ANYTHING!! Now if only I can get DH to go for Cronbread dressing instead of the Double Sausage Parmesan I make.

          5 Replies
          1. re: nissenpa

            Scroll down I posted a recipe last week on a query about Thanksgiving leftovers. It is an open faced turkey sandwich on toast with most often very good bacon and a rich cheesy mornay sauce. Sometimes cooked country ham slices are substituted for the bacon and when a good tomato is available a slice is added. Very Kentucky from the Brown Palace Hotel and a legendary dish.

            1. re: Candy

              Hot Browns are the reason we cook a Thanksgiving turkey,even when invited out. OH the Brown Hotel..........

              1. re: Candy

                hi caould you send me your recipe for this sandwich i can't find it:( please it sounds real yummy<3

                1. re: sky3641

                  Here's the link Candy posted:

                  http://chowhound.chow.com/topics/346162

                  But there are as many recipes for Hot Browns as there are people who make them. If you want to take a look at the eponymous recipe from Brown's Hotel, here it is:

                  http://www.brownhotel.com/dining-hot-...

                2. re: Candy

                  hi caould you send me your recipe for this sandwich i can't find it:( please it sounds real yummy<3

              2. hi there the hazelnut prosciuitto crust sounds devine - any chance you would pass on the recipe?

                1 Reply
                1. re: tresbarbaro

                  Here you go. http://www.epicurious.com/recipes/foo...

                  I made this a few years back and it was fantastic :)