Make-Ahead Turkey Gravy, This Is Your Battle Cry

If Thanksgiving has a battlefield, it’s the stovetop. There’s turkey resting, potatoes boiling, ten side dishes that all need “just five more minutes,” and someone yelling for a whisk. Gravy is where it all unravels, (I’ve witnessed it). The clock’s ticking, the drippings are unpredictable, and panic sets in fast.

This is make-ahead turkey gravy is the escape hatch. The calm before the chaos. You make this rich, caramelized turkey wing gravy days ahead and stash it away like holiday insurance. When the big day hits, you just reheat and pour. No stress, no lumps, no last-minute meltdown while your family asks if the gravy’s ready.

I’ve been making this version for years because it never fails. It’s rich, velvety, and the apple cider vinegar gives it just enough punch to cut through the heavy holiday plates. You’ll wonder why you ever waited until the turkey was out of the oven to start.

Why I Love This Recipe

• Roasted turkey wings build deep flavor, no drippings required.
• You can bring it to someone else’s dinner. Everyone needs more gravy, and this one doesn’t need a turkey.
• It reheats perfectly, no separation, no panic.

Ingredients

Gather your troops, here’s what you’ll need to make the house smell like Thanksgiving, two days before the battle.

• Turkey Wings – This is your heavy artillery for flavor. It builds the depth you can’t fake, the same foundation you’d find in a slow-roasted turkey stock.
• Butter – Smooths out all the edges.
• All-purpose flour – The stabilizer, every war zone needs a steady.
• Onion and Celery – The front line of aromatics that sets the tone.
• Fresh Thyme and Sage – Make it taste like the season.
• Water or Chicken Broth – Your liquid backup. Use broth for extra depth or water if you’ve got flavor to spare.
• Apple Cider Vinegar – A sharp, victorious counterattack.
• Salt and pepper – The final call before victory. Taste, adjust and stand down.

How To Make Turkey Gravy Without Drippings

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (roast the wings):
  Set your oven to 375°F (190°C) and grab a large Dutch oven (about 7.5-quart / 7.1-liter) or a roasting pan. Toss in the turkey wings, celery, onion, and garlic. Let them roast on the lower rack for about 2 hours, until the wings are browned and the vegetables look a little tired and caramelized. If things start to darken too quickly, loosely tent the pan with foil. This is where the house starts smelling like Thanksgiving.
• Step Two (make the stock):
  Add water straight into the pan and bring it to a boil. If you used a roasting rack, move everything to a large stovetop-safe pot first. Lower the heat and let it simmer, uncovered, for about an hour. This is when all those roasted bits dissolve into the water, building the kind of turkey stock that makes gravy worth talking about.
• Step Three (chill and skim):
  Pour the stock through a fine mesh sieve into a bowl that holds at least 4 cups (1 liter). Refrigerate it for a few hours or overnight. Once it’s cold, scrape off the fat layer from the top and toss it. You’ll be left with pure, rich turkey flavor, your make-ahead gold.
• Step Four (make the roux):
  Melt the butter in a large sauté pan over medium heat. Whisk in the flour and keep it moving for a couple of minutes so it loses that raw taste. This is your base for everything good.
• Step Five (bring it together):
  Slowly whisk in the chilled turkey stock, a little at a time, until the gravy thickens and coats the back of a spoon. Stir in the milk, apple cider vinegar, and a good pinch of salt. Turn off the heat and taste. It should be rich and balanced, with just a little tang from the vinegar.

You’ll know it’s right when the gravy feels smooth and steady under the whisk. It’s the same roux making method I use in my creamy chicken stew – that slow, confident whisking that builds body and silkiness without lumps.

Once you’ve made this once, you’ll never wait on turkey drippings again. It’s the gravy that keeps Thanksgiving calm.

Recipe Tips

Even the best battle plans need strategy. Follow these rules of engagement and your make-ahead gravy will never betray you, whether it’s for Thanksgiving dinner or any big holiday feast.

• Secure your turkey wings early. They vanish fast. Check the meat department, ask the butcher, or in true emergency mode, grab a small turkey and cut it up yourself. Freeze the wings until you’re ready to make them because Thanksgiving grocery shopping is DEFCON 1.
• Strain the stock so no bits make it into the final round. Smooth gravy wins every time.
• Season with intention. Salt doesn’t just add flavor, it sharpens your edge.
• Add herbs like thyme, sage, or rosemary if you want more depth on the field. They bring aroma and balance to the fight.
• Cool it completely before storing. Steam is the enemy of smooth texture.
• Reheat gently and keep stirring so it stays together under pressure.
• Use chicken wings if turkey wings have gone MIA. The flavor shifts, but the mission succeeds. Turkey legs can even fill in if you’re in a bind.
• Go dairy-free (almond milk or coconut milk, you will lose the mouthfeel though) or gluten-free (flour) if you need to adapt. Every good general knows how to improvise.
• Microwave reheating is fine; just do it in short bursts and stir between rounds.
• If it thickens too much, bring in a splash of stock, broth, or water until the consistency surrenders.

Storage

The battle may be over, but the cleanup still counts. Here’s how to keep your victory fresh and food-safe so your make-ahead gravy stays as good as the day it was made.

• Cool it completely before sealing the container. Trapping steam is how good gravy turns against you.
• Refrigerate for up to 3 days and reheat gently when called to duty. Stir often so it stays loyal and smooth.
• Freeze for longer missions. Portion it out in airtight containers or freezer bags and it’ll hold the line for up to 3 months.
• Thaw in the fridge overnight before reheating. Patience wins wars.

Stay organized, stay calm, and remember: the best make-ahead turkey gravy is under your command now.

FAQs (Tactical Wisdom)

Every kitchen general has questions before the big day. Consider this your gravy briefing.

• Is this an authentic turkey gravy recipe?
  Not exactly, and that’s the point. Traditional gravy depends on last-minute drippings and chaos. This version skips the scramble and builds its depth from roasted turkey wings instead. It’s rich, classic, and ready when you are.
• Can I make it without turkey drippings?
  That’s the entire mission. Roasted wings deliver the same golden flavor without babysitting a pan of fat. You’ll have one less variable on the battlefield.
• Why use apple cider vinegar?
  It’s the sharp ingredient that cuts through all the butter and richness. It keeps the gravy bright and balanced so it never goes dull in the heat of service. Don’t skip this.
• Can I make it thicker?
  Advance slowly. Add a spoonful of roux or whisk in a small cornstarch slurry until it reaches the right consistency. Gravy should coat the spoon and flow, not stand at attention.
• Can I double this recipe?
  Yes, but choose your equipment wisely. The wings need space to brown, and crowding them weakens your base. Run two smaller batches instead of one oversized pot to stay in control.
• Should I cover the Dutch oven while roasting?
  Negative. Keep it uncovered so the wings and vegetables can brown and caramelize properly. Steam dulls flavor and color. Position the pan on the lower rack to build that deep, golden foundation.
• Why did my stock turn out light or watery?
  It needed more color in the roast. Let the wings go darker, golden brown, almost mahogany, before adding liquid. That caramelization is your secret artillery for flavor and color.

What I’m Pouring This Gravy Over

Now that you’re a seasoned gravy veteran, it’s time to deploy it where it counts.

• Mayonnaise Turkey – The juiciest bird you’ll ever carve, with a crisp skin built to soak up every drop.
• Instant Pot Mashed Potatoes – Creamy, fast, and the perfect landing zone for a ladle of glory.
• Pretzel Bread Stuffing – Savory, chewy, and engineered to catch every bit of buttery firepower.
• Mushroom and Leek Bread Pudding – A side with real stamina, holding the line when the gravy starts to pour.

Consider this your victory lap. Extra gravy included.

This post contains affiliate links. Please read my disclosure policy.

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Make-Ahead Turkey Gravy

A rich, make-ahead turkey gravy built from roasted turkey wings instead of drippings. The slow-simmered stock develops deep, savory flavor, thickened with a golden roux and balanced by a touch of cider vinegar. Perfectly smooth, reheats beautifully, and keeps the Thanksgiving rush under control.

Course Gravy, Sauce, Side Dish

Cuisine American

Keyword gravy made ahead of time, gravy with roux, homemade turkey gravy, how to make turkey gravy in advance, make ahead Thanksgiving gravy, Make Ahead Turkey Gravy, make ahead turkey gravy recipe, roasted turkey wing gravy, silky turkey gravy, Thanksgiving turkey gravy, turkey gravy from stock, turkey gravy made from wings, turkey gravy without drippings, turkey stock gravy, turkey wing gravy for Thanksgiving

Prep Time 20 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Cooling: 2 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 10 1/2 cup servings

Calories 42kcal

Author Cathy Pollak

Equipment

• Dutch Oven or roasting pan. For roasting the wings and aromatics and simmering down.
• large fine mesh sieve To strain the stock for smooth gravy.
• large sauté pan For amking the roux.
• whisk To blend the roux and prevent lumps.

Ingredients

• 2 turkey wings
• 4 ribs of celery roughly chopped, use leaves too
• 1 large yellow onion cut into chunks
• 4 cloves garlic smashed with the back of a knife
• 6 cups (1.4 L) water
• 4 tbsp (1/4 cup / 56 g) butter
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) turkey stock (the one you just made), strained and defatted
• ½ cup (120 ml) whole milk
• 1 tsp (5 ml) apple cider vinegar
• salt and pepper to taste

Instructions

• Preheat the oven to 375°F (190°C).
• In a large Dutch oven or roasting pan, roast the turkey wings, celery, onion, and garlic on the lower oven rack for 2 hours. If the wings or vegetables start to darken too much, loosely cover with foil to prevent burning.
  2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
• Add the water to the pan and bring to a boil on the stovetop. (If you used a roasting rack, transfer everything to a large stovetop-safe pot.) Reduce the heat and simmer uncovered for 1 hour to reduce and concentrate the stock.
  6 cups (1.4 L) water
• Strain the stock through a fine mesh sieve into a heatproof bowl (4-cup / 1-L capacity). Refrigerate for at least 2 hours or overnight, then remove the layer of fat that forms on top.
• In a large sauté pan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.
  4 tbsp (1/4 cup / 56 g) butter, ¼ cup (30 g) all-purpose flour
• Gradually whisk in the defatted turkey stock until the gravy thickens and coats the back of a spoon. Stir in the milk, apple cider vinegar, and salt and pepper to taste.
  2 cups (480 ml) turkey stock (the one you just made), strained and defatted, ½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper
• The finished gravy should be smooth, buttery, and balanced with a slight tang from the cider vinegar.

Video

Notes

• Gravy Consistency: If, by some chance, your gravy isn't as thick as you'd like, don’t panic. It’s possible you might have measured something incorrectly. In a pinch, dissolve 1 teaspoon of cornstarch in 1 teaspoon of cold water, then SLOWLY add it to the gravy while whisking. It'll be fine. Just remember, gravy often thickens a bit after it's off the heat, so aim for a nice pourable consistency for all those side dishes.
• Makes about 2½ cups total, enough for 20 servings at 2 tablespoons each.
• The roux made from butter and flour keeps the gravy thick, stable, and smooth after reheating. Whisk slowly over medium heat until golden before adding the turkey stock.
• For deeper color and more roasted flavor, cook the wings until dark golden brown before adding water.
• Chicken wings or turkey legs can be used to make homemade turkey gravy if turkey wings aren’t available.
• Cool completely and refrigerate up to 3 days, or freeze up to 3 months for make ahead Thanksgiving prep.
• Reheat gently over low heat, whisking occasionally until smooth.

 

If you’re making this make-ahead turkey gravy, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Serving: 30ml | Calories: 42kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 32mg | Vitamin A: 115IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.1mg

Have you made this Make-Ahead Turkey Gravy? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Make-Ahead Turkey Gravy appeared first on Noble Pig.

This Isn’t Your Classic Poutine, It’s the One You Dream About

I had my first run-in with poutine sometime in the ’90s, wandering into a Burger King in Vancouver, BC. It was the first time I saw it on a menu, gravy and cheese curds over fries, totally unexpected for this Southern California girl. It was good enough for what it was, but let’s be honest: fast food gravy doesn’t exactly change your life. Years later, at a state fair in what I think was Ohio, I came across a version made with tater tots and that’s when it finally clicked.

The tots were hot and crispy, covered in actual cheese curds and a thick, savory gravy that didn’t taste like it came from a powder. That texture shift alone from soft fries to crunchy little golden pillows made all the difference. Since then, this has been the way I like to do it: keep the curds, make real gravy, and use tots as the delivery system.

This version is easy to throw together whether you’re watching a game, feeding a crew, or just want something salty and comforting without a lot of steps. You can go classic with just curds and gravy, or pile on extras like bacon, pulled pork, or even a fried egg. But even on its own, it’s exactly the kind of messy, comforting plate I want in front of me.

Why Tater Tot Poutine Should Be Your New Favorite Comfort Food

Tater tots bring the crunch fries don’t hang onto, especially once the gravy hits. I’ve found they stay crispy longer, so every bite has that perfect contrast between crisp, soft, and gooey. I’ve made sure my homemade gravy is rich and savory with just the right thickness to cling to everything, and it’s exactly what makes this version stand out from anything store-bought or fast food.

Then there are the cheese curds, the obvious essential piece. When they warm up just enough to get that soft melt and squeaky bite, you know it’s working. The whole thing is easier to make than traditional poutine and way more fun to serve, whether it’s game day or just a night when comfort food is calling.

My Essential Components of Perfect Tater Tot Poutine

• Tater Tots – The base has to hold up, and that means getting the tots as crispy as possible. Whether I’m baking them or using the air fryer, I spread them out in a single layer and give them a few extra minutes past the package instructions. If they aren’t fully golden and crunchy, they’ll collapse the second the gravy hits.
• Homemade Gravy – This gravy makes the whole thing worth it. I start with a simple roux, then use both beef and chicken broth for a deeper, more layered flavor. It thickens up with a cornstarch slurry, which helps it cling to the tots and melt the cheese curds right on contact. You don’t need anything complicated, just a few pantry staples and a little patience while it simmers.
• Cheese Curds – I use real cheese curds, not shredded cheese or anything pretending to be close. They melt differently, they taste better, and they’re what makes this poutine. I also let them sit at room temperature for a bit before serving so they soften up the second the gravy hits. Cold curds just don’t melt the same way.

Ingredients

For the crispy tater tots. For the rich homemade gravy. For the melty topping.

• Frozen Tater Tots – The crunchy base that holds everything together.
• Butter and Flour – These kick off the gravy with a quick roux.
• Beef Broth and Chicken Broth – I like the combo; it gives the gravy more flavor.
• Onion Powder, Garlic Powder, Rosemary, Thyme – Just enough seasoning to make it taste like something you didn’t rush.
• Worcestershire Sauce – Adds that deep, savory thing you can’t quite name.
• Cornstarch and Cold Water – For thickening the gravy until it really sticks.
• Cheese Curds – Real ones. No shredding, no shortcuts.
• Green Onions – For a little extra bite on top.
• Salt and Black Pepper – To taste, always.
• If you’re looking for a lower-carb alternative, my cauliflower tots could be a solid sub, but they won’t stay as crisp once the gravy goes on.

How To Make Tater Tot Poutine

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (crisp the tots)
  Preheat your oven or air fryer following the package instructions. Spread the tots out in a single layer and cook them until they’re golden and super crispy. Don’t rush this, soggy tots won’t hold up once the gravy goes on.
• Step Two (start the gravy)
  Melt the butter in a saucepan over medium heat. Whisk in the flour and keep it moving for about a minute to make your roux. You want it smooth and a little toasty.
• Step Three (build the flavor)
  Slowly whisk in the chicken broth first, then the beef broth. Once it’s smooth, stir in the onion powder, garlic powder, rosemary, thyme, and Worcestershire. Let it simmer gently for about 5 minutes so the flavors come together.
• Step Four (thicken it up)
  Mix the cornstarch and cold water in a small bowl until smooth. Pour in about half while whisking the gravy and turn the heat up a bit. Let it bubble for a minute or two until it thickens. Add more slurry if you want it even thicker. Season with salt and pepper.
• Step Five (assemble and serve)
  Pile the hot, crispy tots on a platter or into bowls. Sprinkle the cheese curds all over the top, then pour the hot gravy right over everything. Finish with sliced green onions and serve immediately while it’s all melty and steamy.

Recipe Tips

There’s not much to mess up here, but a couple details can make the difference between decent and really good.

• Let the cheese curds sit out for 15–20 minutes before serving so they melt properly.
• Bake the tots longer than you think, extra crisp is what keeps them from falling apart under gravy.
• If the gravy gets too thick, stir in a splash of broth or water to loosen it.
• Whisk the roux constantly. Even a short pause can scorch it.
• Keep the tots in a warm oven while the gravy finishes to make sure they stay hot.
• Use a rimmed baking sheet so the tots don’t slide off when transferring.
• Season the gravy at the end, broth and Worcestershire already bring salt.

Storage & Reheating

This is one of those dishes that’s meant to be eaten right away, but if you’ve got leftovers, here’s how to make the most of them:

• Store the tots, gravy, and green onions in separate containers in the fridge.
• The gravy keeps for 3 to 4 days. The tots are best used within 2.
• Reheat the tots in a 375°F (190°C) air fryer for 3–5 minutes or in a 400°F (200°C) oven for 5–8 minutes.
• Warm the gravy in a saucepan over medium-low heat, whisking until smooth.
• Add a splash of broth or water if the gravy thickened too much in the fridge.
• Don’t use the microwave to reheat unless you’re okay with soggy tots.

Load It Up! Tater Tot Poutine Topping Ideas

The classic version is great, but this dish can handle way more if you’re in the mood to pile it on. Here are a few ways to take it further:

• Pulled Pork or Pulled Chicken – Makes it feel a little more like dinner. You get the comfort of poutine with something hearty on top.
• Crispy Bacon or Chorizo – Salty, smoky, and just messy enough to be fun. I’ve done both and couldn’t pick a favorite.
• Fried Onions or Shallots – Adds crunch and that sweet, savory thing that works with gravy every time.
• Fried Egg – Break that yolk and let it run into the gravy. It’s breakfast now.
• Hot Sauce or Chili Crisp – For when you want a little fire and don’t feel like being subtle about it.
• Jalapeños or Pickled Peppers – Brings the tang and a little heat. Good move if the rest of your toppings are on the rich side.
• Shredded Cheese – If you’re already using cheese curds, this is just doubling down.
• Gravy-Sautéed Mushrooms – Earthy, savory, and kind of feels like it belongs in a diner special.
• If you’ve got a few extra tots hanging around, this tater tot dipping sauce is a great side move, creamy, tangy, and adds a little heat.

Frequently Asked Questions

• What kind of cheese curds are best for poutine?
  Fresh white cheddar curds are the classic pick. They should be springy and make that little squeaky sound when you bite into them, that’s a sign they’re fresh and not dried out. You want them to soften under the hot gravy but not fully melt. Skip anything overly processed or flavored.
• Can I make the gravy ahead of time?
  Yes. Let it cool, then store it in the fridge for up to 4 days. Reheat it in a saucepan over low heat, whisking until smooth. Add a splash of broth or water if it thickens too much.
• Why are my tater tots soggy?
  They probably didn’t get crispy enough before adding the gravy. Bake or air fry them until they’re deep golden. And once you add the gravy, serve right away, tots don’t really wait around.
• Can I use a different type of broth?
  You can, but the beef and chicken combo gives the gravy its depth. All beef will work, but it’ll be a little heavier. All chicken will be lighter. Veggie broth is doable, but not quite the same.
• Is poutine supposed to be hot?
  Definitely. The gravy needs to be hot enough to soften the cheese curds, and the tots need to stay crisp. Warm or room temp just doesn’t work here.
• What’s the difference between poutine and loaded fries?
  Loaded fries usually come with melted cheese, bacon, and whatever sauce is around. Poutine sticks to the trio: fries (or tots), cheese curds, and gravy. No ranch, shredded cheese, or extras unless you’re doing your own version.

If you’re curious about the history, this look at the origins of poutine from Food & Wine is worth a read.

More Cheesy Comfort Bites You Should Make

A few more cheesy things worth baking, scooping, or tearing into:

• Olive Cheese Bread – Salty, savory, and seriously cheesy.
• Hot Bacon Dip – Warm, gooey, and hard to stop eating.
• Ground Turkey Stuffed Jalapeños – Spicy, cheesy, and full of flavor.
• Ham and Cheese Pinwheels – Flaky, buttery, and packed with ham.
• Cranberry-Brie Pull-Apart Bread – Rustic, gooey, and just sweet enough.
• Bacon Jalapeño-Wrapped Tater Tots – Crispy, cheesy, and wrapped in bacon.

Totchos They Are Not

This isn’t some reinvented version of anything, it’s just crispy tots, good gravy, and cheese curds doing exactly what I want them to do, taste good. It’s messy, rich, a little ridiculous, and exactly the comfort food I prefer.

This post may contain affiliate links. Please read my disclosure policy.

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Tater Tot Poutine with Cheese Curds and Homemade Gravy

This tater tot poutine recipe swaps out fries for golden, crispy tots, drenched in thick homemade gravy and topped with real cheese curds. It’s rich, comforting, and easy to pull together with simple pantry ingredients—perfect for game day or any time you want a satisfying, over-the-top comfort food.

Course Appetizer, Side Dish

Cuisine Canadian-American

Keyword cheesy tater tot recipe, comfort food with tots, easy poutine, gravy fries alternative, homemade poutine gravy, poutine recipe, poutine with cheese curds, tater tot poutine

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 460kcal

Author Cathy Pollak

Equipment

• baking sheet For getting the tater tots super crispy in the oven.
• Saucepan For making the gravy from scratch.
• whisk Helps keep the roux and gravy smooth without lumps.
• measuring cups and spoons For accuracy.

Ingredients

• 1 (28 oz / 794 g) bag frozen tater tots
• 3 tbsps. (42 g) unsalted butter
• 3 tbsps. (24 g) all-purpose flour
• 1 cup (240 ml) low-sodium chicken broth
• 2 cups (480 ml) low-sodium beef broth
• 1 tsp. (3 g) onion powder
• 1 tsp. (3 g) garlic powder
• ½ tsp. (0.5 g) dried rosemary leaves
• ½ tsp. (0.5 g) dried thyme leaves
• 1 tbsp. (15 ml) Worcestershire sauce
• 3 tbsps. (24 g) cornstarch
• 3 tbsps. (45 ml) cold water
• salt to taste
• black pepper to taste
• 1½ cups (168 g) cheese curds
• 2 tbsps. (8 g) thinly sliced green onions

Instructions

• Preheat your oven or air fryer according to the tater tot package directions. Spread the tots in a single layer and bake until golden and crispy.
  1 (28 oz / 794 g) bag frozen tater tots
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, stirring constantly.
  3 tbsps. (42 g) unsalted butter, 3 tbsps. (24 g) all-purpose flour
• Gradually whisk in the chicken broth followed by the beef broth until smooth. Stir in the onion powder, garlic powder, rosemary, thyme, and Worcestershire sauce. Let simmer gently for 5 minutes.
  1 cup (240 ml) low-sodium chicken broth, 2 cups (480 ml) low-sodium beef broth, 1 tsp. (3 g) onion powder, 1 tsp. (3 g) garlic powder, ½ tsp. (0.5 g) dried rosemary leaves, ½ tsp. (0.5 g) dried thyme leaves, 1 tbsp. (15 ml) Worcestershire sauce
• In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add half of the slurry to the gravy while whisking. Increase heat to medium and cook for 1–2 minutes until thickened. Add more slurry if needed. Season with salt and pepper to taste.
  3 tbsps. (24 g) cornstarch, 3 tbsps. (45 ml) cold water, salt, black pepper
• Transfer the hot, crispy tots to a platter or bowls. Scatter cheese curds over the top and pour on the hot gravy. Garnish with green onions and serve right away.
  1½ cups (168 g) cheese curds, 2 tbsps. (8 g) thinly sliced green onions

Notes

• Let cheese curds sit at room temperature for 15–20 minutes so they melt better when the hot gravy hits.
• Don’t skimp on baking time—tots need to be extra crispy to handle the gravy.
• Reheat leftover gravy gently with a splash of broth or water if it thickens too much.
• Store components separately in the fridge for best results.

 

For optimal outcomes when making this tater tot poutine, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 250g | Calories: 460kcal | Carbohydrates: 35g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 890mg | Potassium: 340mg | Fiber: 3g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg

Have you made this Tater Tot Poutine? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Tater Tot Poutine with Cheese Curds and Homemade Gravy appeared first on Noble Pig.

Ham and Biscuits with Red-Eye Gravy

The first time I ever heard about red-eye gravy was reading about it in my Little House on the Prairie books when I was a kid. Growing up in southern California, I don’t ever remember seeing red-eye gravy on a menu anywhere, let alone anyone making it at home.

However, I could envision Ma from the Little House series setting the table with country ham, hot biscuits, red-eye gravy, fried potatoes and eggs for Pa and the girls. Let’s just say even as a kid I imagined food and how it tasted and looked on plates. And red-eye gravy always had me curious. To this day I can always remember what someone was eating in a novel I read. Yes, weirdo alert. 

It wasn’t until I took a trip to the South many years later did I finally see red-eye gravy on an actual menu. All the memories of reading about this gravy as a child came flooding back and I knew I had to order this iconic dish. Before I knew it, in front of me was a big slice of country ham, covered in thin-gravy, with hot biscuits to sop it all up. One bite and ummm…whoa…wow…classic red-eye gravy really packed a punch. Like pow. Who knew?

My first bite of this iconic classic wasn’t what I necessarily imagined. It was so, so bold, slightly bitter and in your face. You could even say the taste was polarizing to some extent. I didn’t dislike it, but it wasn’t necessarily my favorite flavor either.

Years and years and years went by and I never really forgot about this very simplistic-in your face dish. I’m sure like many classic dishes red-eye gravy hales from a time where there was a need to make use of everything in the kitchen and stretch flavor where you could. Makes sense right? However, for me, and I didn’t even know it at the time, what was missing in this dish was balance.

Eons later and with my winemaking degree under my belt, my daily work consists of taking what mother nature gives me in the vineyard and challenges me to strike a balance with the acid, alcohol, tannin and sweetness in the wine I make. It’s not an easy task.

Many of the same rules apply with cooking food or making a cocktail; the flavors need to balance and round each-other out. I can tell you for fact, classic red-eye gravy does not have balance. It just reaches right out and punches you in the face. Hard.

In order to give this dish a little equilibrium I took some liberties, albeit very small ones, to make this classic dish more mainstream or palatable for those of us who did not grow up with this staple.I hope no one minds…too much.

Have you had red-eye gravy before? Did you grow up with it? Do you love its punch you in the face flavors or do you prefer it toned down? I’d love to hear your experiences and ideal way you love to enjoy it.

If refrigerated biscuits are not your thing, make my tried and true Buttermilk Biscuits (with Tips and Tricks) to get the perfect biscuit every time!

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Gravy does create a lot of stress when it comes to meal making. Everyone has a story about the lumpy-flour laden gravy they were either served or made themselves. But honestly, making gravy, and especially this Super Easy Mushroom Gravy is easier than you think.

Make sure you are using a sauté pan with a large available surface area and a good whisk. Do not attempt to make gravy in a nonstick pan as you won’t be able to vigorously whisk the flour without scratching your pan.

Button mushrooms work great for this Super Easy Mushroom Gravy and you can buy them already sliced at the market to save you even more time in the kitchen.

Once your mushrooms and onions are sautéed, it’s just a mater of reducing slightly before getting your delicious gravy to finish on the stove.

It’s such a delicious way to top off so many of your favorite meals. We’ve also really enjoyed this gravy on plain hamburger patties we’ve grilled on the barbecue. This mushroom gravy is extremely versatile.

A bowlful is going to disappear quickly. You may want to double the recipe.

More Gravy Recipes 

• Make Ahead Turkey Gravy
• The Best 5-Ingredient Sausage Gravy for Biscuits

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Have you guys seen the wildfires burning out of control here on the West Coast? It’s so awful! And really, I’m not anywhere near them, but the sky here in Oregon is still covered in a thick layer of smoke. I think the wind from the North is funneling the smoke into our valley from Washington state. It’s not pretty.

The swirly, grey haze coupled with temperatures in the nineties, is just really depressing. Walking outside and smelling the smoke and feeling the heat makes me feel “bleh”. I can’t even imagine what it’s like to have to fight these fires in these types of conditions (or any condition). I really hope we get some type of rain soon to help. However, that doesn’t seem likely in the middle of August.

Of course the fire situation has nothing to do with The Best 5-Ingredient Sausage Gravy for Biscuits, other than looking to comfort food in times of feeling dull. And biscuits and gravy sure would brighten my day. In fact, I even have the perfect comfort food Biscuits and Gravy Dip appetizer for times like these!

So, here’s a tip, when browning sausage or ground beef for this recipe, use a potato masher to smash the meat into smaller pieces while it’s still cooking. This way you do not have any large lumps in your final dish.

This particular recipe has two REALLY specific ingredients that make it great; Jimmy Dean Sausage and Old Bay seasoning. These two items are what make it possible to only use five ingredients….no other seasoning is necessary.

Pour the gravy over your favorite biscuits, (these are mine), and enjoy.

There are lots comfort food ideas when it comes to breakfast. I definitely love the sound of Fall Breakfast Hash. This Breakfast Pull-Apart Bread also has my name all over it. A collection of 20 Coffee Cakes Perfect for Sunday Morning are always great to have in your breakfast wheelhouse. These Pulled Pork Breakfast Wraps will also have your family in food heaven after the first bite. This Everything Bagel Breakfast Casserole is also breakfast perfection.

The post The Best 5-Ingredient Sausage Gravy for Biscuits + VIDEO appeared first on Noble Pig.

This gravy recipe also has bacon in the mix, giving it an amazing flavor and texture with a twist. We loved it. The bacon drippings also add to the overall flavor….a big plus!!!

What a breakfast we had with this gravy over the warm, flaky biscuits. Heaven.

This is great for the weekends, especially if the early signs of Fall have hit your town like they have here.

Cook bacon in saute pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.

Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 15 minutes. Season gravy with pepper to taste. Stir bacon and sausage into gravy; serve with buttermilk biscuits.

What a meal.

Sausage Gravy

4 strips thick-sliced bacon, diced
1 lb. breakfast pork sausage
1 Tablespoon minced fresh sage
1/4 cup all-purpose flour
3-1/2 cups whole milk
Black pepper to taste

Cook bacon in sauté pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.

Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 15 minutes. Season gravy with pepper to taste. Stir bacon and sausage into gravy; serve with buttermilk biscuits.

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