Gravy Recipe for Thanksgiving

Quick, Easy and Delicious....Just take the Turkey out of the pan when finished and leave the tray with the Turkey drippings on the stove top, turning the pilot lights on mix a little flour and water in a cup and as the turkey juice in the pan starts to boil just add some flour water mixture and keep stirring it will soon become a gravy and thicken up...after that just add some salt and pepper for a little seasoning and serve. The natural turkey taste will be in the gravy from it juice...YUMMY..........

Hi J.,

Here's my Mom's recipe. It involves making a quick stock, using the turkey neck and giblets; then making a roux; then using the dippings. It is a nice, thinner gravy (not thick at all). It's easier than it sounds. Hope this helps!

Stock:
Turkey giblets and neck (not liver)
1 large onion, sliced (about 1 cup)
¼ cup celery & leaves
½ cup sliced carrots
½ cup dry white wine
1 cups chicken broth

Cook stock 2 to 2 ½ hours covered. Strain. Can be made a day ahead. If don’t have giblets available, can use chicken breasts.

Make roux with butter and flour (a tablespoon of each for each cup of gravy). Cook roux until LIGHT brown. Add to stock. Can do this a day ahead.

Drain turkey drippings. Take fat off top. Add dripping to warm stock and heat. Season to taste with salt and pepper.

My mom makes the gravy so I don't have a recipe but my family watches Food Network all the time ( I have 2 budding chefs)and Good Eats (Alton Brown) was doing turkey the other day. You can look up Good Eats on Foodnetwork.com and put in a search for a recipe. He usually does easy recipes that don't call for stuff you will not use again.

While this is not from turkey drippings, it is wonderful. We are making both gravies this one and one from turkey drippings.

Maple Dijon Gravy
2 T of butter
½ c of chopped onion
2 T of cornstarch
¼ tsp of Lawry’s season salt
¼ tsp of Lawry’s garlic salt
1 c of chicken broth
¼ c of maple syrup
1 T of whole grain Dijon mustard

1. In a 2 ½ quart saucepan, melt butter over medium heat and cook onion stirring occasionally for about 4-min or until golden brown
2. Stir in cornstarch, season and garlic salt; cook, stirring occasionally, 1-minute. With wire wisk stir in ½ c of broth until thickened.
3. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat and simmer for 2-minutes or until thickened. Makes 1 ½ cups

Happy Gobble Gobble!