Perfect Gravy

(32)

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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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a cook

posted:

11/28/2011

it was the best

Wflow68

posted:

11/25/2011

OUT OF THIS WORLD DELICIOUS... this is a MUST MAKE!!

beschenbach

posted:

2/13/2010

Thanks, I needed the reminder on how to make a basic gravy. You are always there for me for quicky and easy recipes. Well, I did add a little port wine, mmmm mmmm!

rmcclimond

posted:

2/2/2010

It was just OK...I had to add more seasoning for flavor.

patriciaw246

posted:

11/22/2009

that is the puniest gravy I have ever made or seen...not perfect at all...and when is 2 cups of gravy enough for a large family during the holidays.

aza572

posted:

11/11/2009

Why doesn't the cook know that you should cook the flour with the fat in the roaster for a minute or two to eliminate that uncooked flour taste? Only then do you add the liquid and cook until it is thickened.

april4141980

posted:

12/23/2008

Easy and GOOD!!

Dolores615

posted:

11/19/2008

I made the recipe and substituted corn starch for the flour. I have always found it so much easier. My Mother used corn starch for years.

a cook

posted:

11/28/2007

very tasty, good color, great texture