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A Question About Freezing Gravy.......

Phoebe Nov 19, 2012 11:28 AM

I'm cooking 2 turkeys this year. Is it better to not make as much gravy.....and just freeze some of the extra stock and drippings for later use? Or just make a large batch of gravy and freeze it? I've never frozen gravy before. Also, does the texture change after being frozen and limit your options to how it can be used? Thanks!

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    treb RE: Phoebe Nov 19, 2012 11:39 AM

    I'd freeze the extra stock and drippings in separate small containers, then use as needed to make gravy or a pan sauce.

    1. JoanN RE: Phoebe Nov 19, 2012 12:15 PM

      A lot depends on your gravy recipe. If it contains cornstarch and/or milk or cream it may break when it thaws. This can sometimes be remedied by warming it slowly and whisking frequently. If the gravy is thickened with flour, it will freeze well and will not break when thawed. The texture of the flour gravy will be as it was originally. I nearly always have leftover gravy and freeze it for use in dishes such as shepherd's pie.

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