Freeze the leftover gravy and us it as a "mother" for the next time you need some.

My freezer door currently has regular pork gravy, apple onion pork gravy, chicken gravy, beef gravy and beef au jus. Our New Years dinner was roast pork but I didn't have to make new gravy.

If your gravies are more like stew gravy, pressure cook some meat and veg and mix the sauce into it. Or make a cottage pie with it. Pour it over seasoned hamburger patties and call it Salisbury Steaks.

Meat sauces and gravies can make great pasta or rice dishes. Saute some mushrooms and add your sauce. This would be great to dress a pound or less of pasta. You can of course add more vegetables, or even none at all.

As part of tbe cooking liquid for rice or orzo, to make pot pies or shepherds pie, hot brown sandwiches, poutine, to bind croquettes/ patties of various kinds, to bind a casserole, cheater stroganoff.....

Besides what has been already mentioned you can use up leftover bits in stir fry sauces & spaghetti sauce.

Left over roast pork sauce? Oooh, that sounds so good ladled over mashed potatoes, or some sort of winter squash dish.

If I have leftover chicken drippings, I reserve that with leftover poultry bones for my eventual poultry bone broth,

I just make myself a small batch of mashed potatoes & eat them w/ the gravy....

I had the same dilemma today with pork gravy. In a pressure cooker I combined potatoes, celery, onion, garlic, and spices with the pork gravy. Added 3 cups water and cooked on high for 45 minutes for a delicious potato soup.

I saved it thinking I could make another roast and use it as the sauce, but I think it will just start growing that way! It will end up like my sourdough. After one loaf of bread and three batches of muffins, I finally had to throw it out. It's just me and I don't eat up food that fast. I realized it wouldn't be too much longer and I would need to start a bakery!

Thanks for the tips. I might try some of it as sauce for a stir fry later this week. I'm not sure what kind of meat or sauce it came from, it is a mystery container from the freezer. The pork sauce might be good with some roasted vegetables. I have two different kinds of soup already in the fridge.

It is so cold here that soup sounds wonderful. I put the left over turkey gravy and drippings into the soup pot to make turkey frame soup after Thanksgiving. That was the secret to the best tasting turkey soup, just like my mother used to make. So put them in soup.

When saving pot roast broth etc. - before sending the broth into the freezer, I jot down on a slip of paper the date AND the spices used for braising the meat, and slip that slip of paper between the outer plastic bag and the inner one (I double bag liquids).

It's very helpful as I wouldn't like to mix broth containing sweet paprika and cumin, for isntance, with broth containing caraway and allspice.

I used my leftover mushroom turkey gravy in place of cream and milk to make quiche last week-end. The quiche also had spinach, mushrooms, dark turkey meat, and Gruyere cheese.