Healthy Gravy Recipes

Find healthy, delicious gravy recipes including biscuits and gravy, brown gravy and chicken gravy. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Slow-Cooker Turkey Thighs with Herb Gravy

Those who love tender, moist dark meat will love these slow-cooker turkey thighs. If turkey thighs aren't available, ask your butcher to cut up a whole turkey and give you the bone-in thighs. Feel free to substitute an equal weight of chicken thighs for the turkey thighs, if desired. This pairs well with a simple side of steamed green beans.

Cider Gravy

Rating: 4.17 stars 4
Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.

Chicken-Fried Steak & Gravy

Rating: 4.62 stars 15
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.

Portobello Gravy

Rating: 5 stars 1
This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.

Herbed Pan Gravy

Rating: 2.67 stars 1
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.

Shallot-Mushroom Gravy

If you love mushrooms, this simple gravy recipe is one you'll want to serve with chicken, turkey, or mashed potatoes. Try oyster, shiitake, and/or crimini mushrooms for exotic taste and texture.

Citrus Gravy

Rating: 4 stars 1
Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.

Turkey Stock & Gravy

Rating: 5 stars 1
We tend to think of gravy as a last-minute holiday hassle, whisking like mad over a hot stove right before dinner is served. But there's absolutely no reason not to make it ahead of time using turkey parts.
By Virginia Willis

Rosemary Turkey Roast with Vegetables

This rosemary seasoned turkey breast is prepared in the slow cooker. Drizzled with a homemade gravy and served alongside carrots, new potatoes and onion--it's a good reminder that turkey's not just for holidays!

Slow-Cooked Brisket in Onion Gravy

Rating: 4.22 stars 7
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and gravy over a mound of steaming mashed potatoes with a side of green beans or sliced carrots for a perfect Sunday dinner.

Pan-Roasted Chicken & Gravy

Rating: 4.84 stars 8
A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.

Oven-Fry Poutine with Mushroom Gravy

Rating: 4 stars 4
Poutine (pu-teen)--fries topped with gravy and cheese curds--is a French-Canadian fast-food classic. Our lighter version features crispy oven-fried potatoes topped with just enough sharp cheese and a grease-free gravy that's chock-full of fresh mushrooms.
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Inspiration and Ideas

Onion & Mushroom Gravy
A combination of exotic mushrooms gives this fat-free gravy a captivating nutty flavor that blends well with both chicken and turkey.
Roast Turkey with Madeira Gravy
Rating: Unrated 1
This gorgeous herb-rubbed turkey--complete with luscious gravy--is the quintessential holiday centerpiece. It is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.
Chicken-Fried Turkey Cutlets with Redeye Gravy
Rating: 3.67 stars
4

Redeye gravy is a Southerner's trick of using coffee to make a quick pan gravy from the drippings that remain in the pan after frying ham steaks. In this lightened version we use lean turkey breast cutlets breaded and “fried” in a little canola oil, with just a bit of bacon for flavor in the gravy. Recipe by Joyce Hendley for EatingWell.