A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. —Taste of Home Test Kitchen, Greendale, Wisconsin
- Turkey drippings
- 3 to 3-1/2 cups chicken broth, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon pepper
- Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups.
- In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Yield: 16 servings (1/4 cup each).
Originally published as Simple Turkey Gravy in Simple & Delicious October/November 2013, p45
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