Perfect Gravy

(31)

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photo by:kraft

it was the best

posted by

a cook

on 11/28/2011

time

prep:

15 min

total:

25 min

servings

total:

2 cups or 16 servings, 2 Tbsp. each.

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what you need

Drippings from cooked turkey

Cool water or fat-free reduced-sodium chicken broth

1/4

cup flour

Pepper

Make It

POUR drippings (juice and fat) from roasting pan carefully into heatproof measuring cup or fat separator. Let stand until fat rises to the top.

REMOVE 1/4 cup of the fat; return to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups.

GRADUALLY add flour to drippings mixture; stirring constantly with wire whisk until well blended.

RETURN drippings mixture to roasting pan over two burners. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.

SEASON to taste with pepper; stirring lightly with wire whisk.

Kraft Kitchens Tips

Cooking Know-How

Stir gravy with a wire whisk or wooden spoon. If using a roasting pan to make gravy, a flat whisk or a flat edge wooden spatula allows you to reach the corners of the roasting pan easier.

Jazz It Up

Stir in 1 to 2 tsp. MAXWELL HOUSE Instant Coffee along with the salt and pepper to enhance the flavor and color of the gravy.

Perfect Meat Gravy

Substitute drippings from cooked meat for turkey and beef broth for chicken broth.

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dvalland

posted:11/21/2007

Will make this recipe very soon. Whole family loves peanut butter! I've tasted this pie before, but never had the recipe. It was great.

bobbie30

posted:11/20/2007

My mother makes her gravy differently, I have never been able to make it her way. This recipe was very simple and fast. Video very helpful!

summersplendor

posted:9/18/2007

very easy to make , tastes great, no lumps. THANKS, Louise

cinderellatggr

posted:2/12/2007

I have never made gravy before, and this recipie made it easy and delicious!!!

bchrisi

posted:1/3/2007

I made this gravy for thanksgiving dinner, and it turned out wonderfully! I have always struggled with lumpy gravy or thin gravy. This recipe was easy to do, and it really did turn out perfect! It does take some time to stir so it does not burn, so save about 10 minutes to make it right before serving.

helenmccraw

posted:12/31/2006

I made this gravy for Thanksgiving, and it tasted very good, but it tended to get way too thick.

jdemille

posted:11/30/2006

This was actually the first time I made gravy and it was actually quite easy. I did not seperate the fat liked it asked...I just used the whole thing. I quadrupled the recipe for our big family Thanksgiving and it was all gone. Will definitly use again.

dutchess1s

posted:11/28/2006

I've made gravy in sort of a "hit and miss" way for years. These are the perfect measurements for the perfect gravy. Thanks for this "perfect" recipe!

jcminton

posted:11/23/2006

I like to consider myself a pretty good gravy maker, but this one was great! Instead of adding chicken broth or water to increase stock to 2 cups, I used milk. It made the gravy just a little creamier. The carrots,celery and onions as a bed for th turkey did make for a great flavored stock. I will certainly make it again!

wildpebbles24

posted:11/23/2006

This is my first year making gravy from the pan so, wish me luck and thanks for the ideal looks so simple.