Sunday, December 1, 2013

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.
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2 comments:

  1. JoanDecember 8, 2013 at 10:38 PM

    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!

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  2. UnknownDecember 10, 2013 at 1:42 PM

    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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