Toasted Thanksgiving Gravy

Chef Marco Canora’s Thanksgiving gravy recipe includes two secret ingredients that will amp up a traditional holiday staple: toasted flour, and gelatin-rich Hearth Broth.

Marco's Toasted Thanksgiving Gravy Recipe


  • 3 Tbsp grass-fed ghee (or the fat from a roasted turkey)
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh sage
  • 3 Tbsp all-purpose flour
  • 22-oz. containers of Brodo Hearth broth, thawed
  • 1 small clove of garlic
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat your oven to 375° and drop your flour onto a baking sheet.
  2. Once your oven is preheated, insert the baking sheet and toast the flour for 4 minutes. Let the toasted flour cool on a room temperature surface.
  3. In a 2-quart pot—melt your fat and add rosemary, sage, and garlic.
  4. Sauté for 2-3 minutes and avoid browning.
  5. Slowly whisk in the toasted flour.
  6. Continue whisking and cook on low heat for 5 minutes.
  7. Add 1½ containers of Hearth broth and bring to a boil.
  8. Reduce to a simmer and cook for 20 minutes.
  9. Adjust the seasoning as needed…a squeeze of lemon never hurts!