Grandma’s Gravy Recipe
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Category: |
Category: |
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Gravy |
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Ingredients: |
Ingredients: Meat Juices/Drippings From Pan
1 Cup Stock Or Liquid*
2 Tblsp Flour (Or Cornstarch)
˝ Tsp Kitchen Bouquet
Garlic Salt & Pepper To Taste
*Note: Any liquid can be used, but for most flavorful gravy, homemade stock is best. (Refer to Sub Recipe). Otherwise, any chicken or beef broth will do. Match flavor of broth with type of meat you are serving.
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Directions: |
Directions:Pour juice/drippings from pan into pot, and skim off excess grease using spoon and/or paper towels.
OR - If time permits, place in refrigerator overnight; then easily scrape off fat from surface. Either way, the fat must be removed otherwise gravy will not thicken.
Stir flour into stock with a wire whisk until there are no lumps.
Bring pan drippings/juice to a boil.
Slowly add the flour mixture into the pot, stirring constantly.
Add Kitchen Bouquet, garlic salt and pepper.
Let cook over low heat until thickened, stirring occasionally. |
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Turkey Stock |
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Ingredients: |
Ingredients: Water (5 inches in pot)
One can chicken broth
Neck
Heart, Optional
Gizzard
One Turkey Wing or Leg (separate package)
One yellow onion, whole
3 Stalks of Celery
Five stems fresh parsley
Salt and pepper
1/2 Teaspoon Sage
1/2 Teaspoon Poultry Seasoning
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Directions: |
Directions:Mix all ingredients together in a large pot. Brown vegetables and turkey parts in olive oil for about five minutes. Add the water and bring to a boil. Reduce to simmer for two to three hours.
If making it the day before, once cooked, place in the refrigerator overnight. The day of Thanksgiving, remove the the fat from the surface, then strain the broth. |
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Personal
Notes: |
Personal
Notes: It takes a special gift and a lot of practice to make Grandma's gravy. I never could do it the way she does. The gravy never came out right. I finally realized that you must let the gravy thicken. This means be patient and let it cook. For some reason, I thought Grandma made that gravy in about 30 seconds (she always made it look so easy).
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