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Tuesday, November 23, 2010

Thanksgiving Recipes: Gravy

Let's make gravy!
Recipe (yield 8-10 servings):

Reserved drippings from roasted turkey
1 32oz carton Kitchen Basics Turkey Stock
4-5 tablespoons cornstarch
salt and pepper to taste

In a medium pot, bring drippings (if you have refrigerated the drippings they will be congealed, but heat will liquify them) and 1/2 of your carton of turkey stock to a rapid boil. Place the 1/2 empty carton of turkey stock in the fridge. Allow drippings and stock to boil rapidly for a few minutes. P.S. This picture is not depicting a rapid boil. :)
Pull the carton of turkey stock from the fridge and pour it all in a small bowl. Add 4 heaping tablespoons of cornstarch and whisk rapidly and thoroughly to combine- the mixture will look creamy.
Slowly add cornstarch mixture to boiling drippings while whisking. Allow gravy to come back to a rapid boil. The mixture will immediately begin to thicken. Allow to boil for a few minutes.

Check and see if the gravy is thick enough to your liking, if not, you can make more thickening by whisking another tablespoon or two of cornstarch into a 1/2 cup of cool water and slowly whisk this into the gravy. Allow to boil to thicken further. Salt and pepper to taste.

images by Briana

1 comment:

Haley and Lance (but probably just Haley) said...

Gravy is my favorite food. I eat it plain; I can't bring myself to actually put it in a mug and drink - I just eat it by the spoonful. Unfortunately (or maybe fortunately) I suck at making it, so I have to depend on other people to feed my gravy habit. But this recipe looks easy-peasy so maybe it's time to pull out the mug.