Another post in the how to use the whole turkey and beyond. What Thanksgiving dinner would be complete without turkey gravy. Now, turkey gravy can be made healthier but little tastes better than when you use the drippings from your turkey pan. I am sorry I am posting this the day after Thanksgiving but I wanted to still share it.
So I should also share how wonderful my Thanksgiving was with my family. My Thanksgiving is spent with my wife and her family which we have done for 27 years. It is truly amazing that all of our parents are still here. My in-laws and their brothers and sisters are all still all living. We are truly blessed. Our Thanksgiving includes 4 generations and 51 people.
Back to the gravy. If you make the turkey a day early, you can make this recipe and put it in the fridge, so you can skim off the fat top the next day before serving.
- 1/2 cup all-purpose flour – enough to absorb the initial liquid
- 1 -2 cups pan drippings
- 3 – 4 cups chicken or turkey stock
- Strain the drippings through a colander into sauce pan.
- Slowly add the flour to the pan with the drippings.
- After a 1 minute, pour the drippings into the flour; constantly whisking until combined.
- Slowly begin to pour in the stock. Add a little at a time, so you can keep the gravy as thick as you like.
- Allow the gravy to cook for several minutes. It will begin to thicken up. You can adjust the consistency to your liking. Serve immediately, or keep on very low heat until you’re ready to serve. Enjoy!