"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

turkey Gravy with pan drippings Recipe

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This recipe for turkey Gravy with pan drippings, by , is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy DuMeyer


1 to 2 cups pan drippings (from roasted turkey or chicken or Cornish hens)
1/4 cup all-purpose flour
1 to 2 cups water (or low sodium or unsalted stock)
Kosher salt (to taste)
Black pepper (to taste)


Gather the ingredients.

Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off.

Put about 1/4 cup of the fat into a saucepan.

Stir in 1/4 cup of all-purpose flour.

Cook, stirring for 2 minutes.

Discard any remaining skimmed fat. Add enough water to the liquids left in the measuring cup to make 2 cups of liquid. Pour the 2 cups of liquid into the flour and fat mixture. Cook, stirring, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.

Add kosher salt and freshly ground black pepper to taste.



To make giblet gravy, put the neck, heart, and liver in a saucepan and cover with salt-free or very low sodium stock or water. Simmer over low heat for about 1 1/2 hours. Drain the giblets and chop the meat (discard the cooking liquid and gristle and remove meat from the neck). Add the chopped giblets to the saucepan with the 1/4 cup of fat and proceed with the recipe.

Recipe Variations

For richer flavor, use a good quality chicken or turkey stock (unsalted or low sodium) instead of water.
After the gravy has thickened, add 1/4 cup of heavy cream, 1 teaspoon fresh finely chopped sage, 1/2 teaspoon of fresh finely minced rosemary, and 1 teaspoon fresh finely chopped thyme. Cook, stirring, for about 1 minute longer. Add kosher salt and freshly ground black pepper, to taste.
Add 2 tablespoons of dry white wine or Madeira to the saucepan along with the 2 cups of liquid and proceed with the recipe.




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