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jo_shoemaker commented on November 19, 2011
This is exactly how I have always made my gravy with one exception. I make my own broth by simmering onions, celery, carrots, herbs AND the turkey carcus (I always pre-bake & pre-cut my turkey). The stock/broth is SO delecious! I use the same stock in cooking my noodles and dressing! It goes a long way & makes everything taste yummy!!!
lyndajo61 commented on November 15, 2011
I cut down on the fat by adding a slurry of cold water and flour to the broth mixture while stirring constantly. This will thicken the gravy without adding the extra fat. Bring back to a boil for 2-3 minutes to thicken. Proceed with seasoning.
justme313 commented on November 14, 2011
Great I know how to make more packages or jars of gravy.
NannyMcFee commented on November 14, 2011
Score: 10
mema 14 commented on November 13, 2011
I have always made gravy this way and it works every time. Instead of using the fat I use butter. Some times I use a package mix to add to the flavor.
dg2277 commented on November 09, 2011
I did enjoy the video. Quick and informative .
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