Gravy has never been more fun to make. This Thanksgiving, TEM helps you plan the perfect meal for you and your own.
Turkey stock (or broth)
Butter and flour
Salt and black pepper
Pan drippings from a roasted turkey (optional)
Carrots, celery and/or onion (optional)
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1. Heat four cups of stock or broth in a saucepan over a low to medium heat, just until it starts to simmer. If you have the pan drippings from a roasted bird, add them to the stock or broth, but be sure to drain off any excessive amounts of fat first.
2. Melt four tablespoons of butter (or the fat from Step 1 above) in another saucepan over medium heat. If you have carrots, celery and/or onions: Chop them up (about a tablespoon of each for every cup of broth you’re using) and cook them in the hot butter or fat until slightly browned but not burnt.
3. Stir four tablespoons of flour into the pan with the hot butter or fat (with or without the veggies) to make a paste called a roux. Cook for a minute or two, until the roux is golden brown color.
4. Slowly pour the hot stock or broth into the pan with the roux, whisking the mixture as you add it.
5. Return to a boil, then lower the heat to a simmer and reduce by about a third.
6. Strain the gravy through a mesh strainer lined with cheesecloth. Season to taste with salt and black pepper and serve.