"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Basic Turkey Gravy Recipe

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This recipe for Basic Turkey Gravy, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Bonner
Added: Wednesday, October 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pan drippings from turkey
About 3 1/2 cups turkey stock or canned chicken broth
6 Tbsp. all-purpose flour
Salt and freshley ground black pepper

Directions:
Directions:
Pour off turkey drippings and if desired, add a little hot water or stock to the hot roasting pan to deglaze, scrapping up the browned bits. Add to the drippings. Use a spoon or bulb baster to remove the clear yellow fat and set aside. Measure the darker juices and add enough stock or broth to make 4 cups.
Measure the fat into a saucepan; if it isn't 6 Tbsp., add enough butter or oil to make up the difference. Place the saucepan over medium to medium-low heat. Stir the flour into the fat with a whisk or fork, and keep stirring to make a paste. Cook 2-3 minutes, just until brown, but don't let it burn.
Whisk in the stock and juices. Increase heat to medium-high and bring to a boil, stirring, until gravy thickens. Remove from heat and season to taste with salt and pepper. Add minced fresh or dried herbs if desired, or flavor with white wine or sherry.

Number Of Servings:
Number Of Servings:
4 cups

 

 

 

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