Making gravy from scratch is very simple. All you need are a few essential ingredients. Whether you make gravy from drippings or canned broth, it will taste better than a package mix, or gravy from a can.
I'll assume you have drippings from your Thanksgiving turkey. If you don't, follow the directions in parenthesis in the recipe.
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| start by melting the butter |
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| sift the flour right into the pan... |
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| using a whisk, whisk the flour and butter together I love this flat whisk for gravy. |
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| this measuring cup is filled with turkey drippings I saved from a turkey I cooked the day before I made gravy. The drippings equalled about 3 cups from a 18 lb turkey. I threw in all of the drippings including that little bit of fat I didn't quite get off the top... |
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| cook and whisk until smooth |
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| this is gravy made with drippings, the top photo on this post was made with canned broth and flavor enhancer. |
Simple Pan Turkey Gravy
A Bountiful Kitchen
5 tablespoons butter
1/2 cup sifted flour
1 teaspoon salt
1 teaspoon pepper
3 cups drippings from turkey, fat skimmed from top (or 3 cups canned broth)
plus
1 3/4 cups additional broth (canned or bone broth*)
1-2 packets stock see note below*
Melt butter in pan over medium high heat. Let butter become slightly browned. Add flour, sifting over pan. Use a whisk, and continue cooking butter and flour until smooth. This should cook for about 1-2 minutes, while whisking continually.
Add drippings from turkey while whisking. Keep heat on medium to medium high. Cook for about 3-4 minutes until smooth and gravy thickens. Add the additional broth. Continue cooking until gravy is smooth and thickens back up a bit. Taste gravy. If you have only used canned broth, and the flavor is not strong enough, add 1-2 packets of flavor enhancer.
Mix until smooth. Taste and add more pepper if needed.
Tips:
-If using all canned broth for gravy, you will need 1-2 packets flavor enhancer or booster
I like Knorr Homestyle Stock the best. It is sold where you find bullion, and is sold 4 tubs to a packet. You may also use bullion, or other brands of stock to boost the flavor of your gravy.
-This gravy may be made ahead and refrigerated until using. It may need to be thinned a bit with more stock or a little milk after reheating.
Where did you purchase your flat whisk? I would love to have one.
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