This gravy is so creamy and good I could eat it like soup. But it's best draped over mashed potatoes and other Thanksgiving fixings. For reheating the next day, if it's too thick, just stir in a bit of milk. — Mindie Hilton, Susanville, California
“Each of my granddaughters asked for my Thanksgiving and Christmas recipes when they got married,” notes Iola Egle, a field editor from Bella Vista, Arkansas. “Here’s the flavorful, traditional gravy recipe I shared with them, and now with Taste of Home readers.”
My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. —Joy Mellwig, Naples, Florida
Keep these ingredients on hand to when you want to make gravy for recipes that don't make pan drippings. This gravy is excellent served with meat loaf, Salisbury steak, hamburgers or even leftover roast beef or pork.—Taste of Home Test Kitchen
This smooth and tasty gravy makes a great turkey taste even better. If you prefer a darker color, let the flour brown slightly when you mix it into the saucepan with the seasonings and reserved fat. —Terri McKitrick, Delafield, Wisconsin
I have no idea where this recipe came from, but I grew up eating this and it’s a favorite of many Southern families. Before I wrote down the ingredients, there was not an actual recipe—it was something done from memory. Now every time I make it, I post photos online to make my cousins jealous. I have shared this recipe with lots of them because it is a true comfort food for our family. — Provided by Michelle "Red" Roberts, Culinary Specialist, on behalf of Physicians Mutual Insurance
When there's no time to make gravy, or you run out of gravy to serve with leftovers, try this lifesaver that makes the most of prepared gravy. You can replace the thyme with poultry seasoning when using chicken or turkey gravy.