Thanksgiving Gravy Recipe

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Thanksgiving Gravy Recipe

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“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.”
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours

Ingredients

  • Turkey giblets and neck bone
  • 2 cups chicken broth
  • 2 medium carrots, finely chopped
  • 1 celery rib, chopped
  • 2 large shallots, finely chopped
  • 1/3 cup cornstarch
  • 3 cups cold water
  • 1/4 cup turkey drippings
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste

Directions

Place the giblets, neck bone, broth, carrots, celery and shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 4 cups.
Originally published as Thanksgiving Gravy in Taste of Home October/November 2007, p6

  • Turkey giblets and neck bone
  • 2 cups chicken broth
  • 2 medium carrots, finely chopped
  • 1 celery rib, chopped
  • 2 large shallots, finely chopped
  • 1/3 cup cornstarch
  • 3 cups cold water
  • 1/4 cup turkey drippings
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste
  1. Place the giblets, neck bone, broth, carrots, celery and shallots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
  2. Strain and discard giblets, neck bone and vegetables; set cooking juices aside. In another large saucepan, combine cornstarch and water until smooth; stir in the drippings and bouillon until smooth. Gradually stir in the reserved cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper. Yield: 4 cups.
Originally published as Thanksgiving Gravy in Taste of Home October/November 2007, p6

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