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