Tuesday, November 16, 2010

Turkey Gravy

If you've never attempted making gravy before, go get yourself some cans or packets of it just in case you end up with a gravy disaster on your hands.  Chances are you will use it all up in the days after the holidays eating the leftovers anyway.   (BTW, the McCormick packets make the best quick gravy)

Bad gravy with a fabulous dinner = EPIC FAIL.  Don't let it happen to you.

This is one of those recipes that was constructed over years taking a little from here, a little from there. 

Turkey Gravy
- 4 cups chicken stock (or turkey if you can find it)
- 1 cup pan drippings from turkey, strained of fat  (If you have a fancy schmancy fat separator, this is what it was invented for....it's on my list of things to get.  If you don't, put about 2 cups of drippings in a bowl and spoon off fat as it rises to the top....ick.)
- 1 can cream of chicken soup, undiluted
- 1 cup milk
- 1/3 cup flour
- garlic salt
- pepper

Combine stock, drippings and soup, bringing just to a boil. Reduce heat.  In a small bowl, whisk flour into milk.  Add to gravy, stirring constantly.  Let cook for a few minutes.  Season with garlic salt and pepper to taste.   Once milk is added, do not let it boil.   It will thicken as it cools, give it a chance to before you try to add more flour to it.  Trust me, it will.  

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