It’s all gravy
I just ate a bowl of leftover stuffing and gravy. I do not mess around.
Also of note: I made a half gallon of gravy on Thanksgiving. Jared was very upset and confused. “WHY do you need so much gravy?” he asked. I responded that I don’t know how to make LESS gravy.
Well now, we are almost out of gravy and it looks like I’ll need to make more for the turkey pot pies we’re putting together tomorrow. It’s a good thing I made almost a gallon of turkey stock from this year’s carcass.
How to make awesomely tasty homemade turkey gravy? Read on:
basic ingredients
1/2 cup fat (pan drippings or butter)
3/4 cup all-purpose flour
8 cups liquid (pan juices, turkey stock or chicken stock)
method
If you have a roast, first pour the pan drippings into a measuring glass. Next, if your pan has brown bits stuck to the bottom, deglaze it with 1 cup of water over two burners on the stove. Pour that into the measuring cup, too. The fat will rise to the top. Spoon the fat off into another measuring cup. This is the fat you will be using to make the gravy. If you do not have a 1/2 cup, add butter to make up the difference.
Next, measure out the remaining liquid from the pan. Add turkey stock to make up the difference to 8 cups of liquid. If you don’t have turkey stock, chicken stock or broth make fine substitutes.
Now, heat the fat in a large saucepan. Add the flour and whisk until well blended. Cook for 5 minutes on medium heat. Next, whisk the liquid in a stream. Bring to a simmer and simmer for at least 5 minutes.
