Turkey Gravy

I made this gravy for Thanksgiving dinner. Next time, I need to be more careful with the flour instead of just throwing in how much the recipe says. This ended up incredibly thick, and I even added a ton of chicken broth to it! The flavors were great though, so I'll still hang onto the recipe!

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.

Mushroom Pot Roast with Gravy

Any sort of roast is a favorite of mine, especially if it's made in the slow cooker. It always comes out so tender! That just reminds me of my grandma's roast recipe from when I was younger. Adding some additional veggies and flavors just makes it even better. Served with corn and mashed potatoes (the gravy is delicious) makes for a great week night meal that takes close to no time to prepare!

Beef Roast with Gravy

Mushroom Pot Roast with Gravy-adapted from Taste of Home Cooking School
Total Time: 6 hours
Serves 8

• 1 pound baby carrots
• 8 ounces fresh mushrooms, sliced
• 3 pound beef rump roast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1-12 ounce jar beef gravy
• 1 can condensed cream of mushroom soup
• 1 cup water
• 1 envelope onion soup mix

Place carrots and mushrooms in a lightly greased 5-quart slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet over medium heat, brown roast in oil on all sides. Transfer to slow cooker.

Combine the gravy, mushroom soup, water and onion soup mix in a small bowl and pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Serve with potatoes, or just the gravy over the beef.