Turkey Gravy-adapted from Taste of Home
Total Time: 20 minutes
Makes 2 1/2 cups
- Drippings from roasted turkey
- 1/2-1 cup chicken broth
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1/2 cup fat-free milk
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon rotisserie or poultry seasoning
- 1/8 teaspoon white pepper
Pour drippings into a 2-cup measuring cup. Add enough broth to the drippings to measure 2 cups. Transfer to a small saucepan and bring to a boil.
In a small bowl, combine flour and milk until smooth. gradually stir into the boiling mixture. Stir in the bouillon granules, and seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.
2 comments:
The flour really needs to mix with the fat from the drippings first and then the milk, then add the other liquid and bring to a boil. If you need to thin it out you can do it then. A whisk keeps it from getting lumpy. If you want a great stock roast some turkey wings until very brown, then simmer with onions, carrots and celery and cold water to cover (but don') cover the pan) for a couple hours. Strain and cool the stock to use inn your gravy. You can make ahead and freeze this, just remember to thaw it before Thanksgiving!
Thanks Joan! I actually saw that on some of the comments on the original recipe as well. Definitely what I will be doing next time!
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