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Classic Pan Gravy Recipe

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This recipe for Classic Pan Gravy, by , is from The Ward Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debbie Jack

Category:
Category:

Ingredients:  
Ingredients:  

Drippings from roasted turkey
3 cups liquid (turkey juices, canned chicken broth or water)
1/3 cup Gold Medal™ all-purpose flour
Browning sauce, if desired
1/4 teaspoon salt
Dash pepper

Directions:
Directions:
After removing the turkey from the roasting pan, pour drippings (turkey juices and fat) into a bowl or glass measuring cup, leaving brown bits in the pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.

Stir flour into fat in the pan, using a wire whisk. Cook over low heat, stirring constantly and scraping up brown bits until mixture is smooth and bubbly; remove from heat.

Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.

 

 

 

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