Gravy….tricks of the trade
How is the gravy at your Thanksgiving Feast? Does it taste like runny salt? Is it super lumpy with a taste of cardboard? Well, never fear….here are some tips for making it fantastic. These tips are come from my husband Adam, who always makes the gravy around here. He has a real knack for gravy, so I have asked him to help us all out! The best and most important tip I can give you is to keep tasting as you are making. The next most important tip is….never add flour directly into your gravy. It has to be mixed into milk or water first, and then added. Otherwise you’ll end up with a ton of lumps. There aren’t any exact measurements here. Just a little guide to help you make the gravy great.
Drippings from the turkey
1 can cream of mushroom soup
flour (1 T will thicken about 1 C of gravy)
chicken bullion cubes
package of gravy mix (sometimes comes inside the turkey in a little pouch, this is optional)
1. Pour the drippings (and the package of gravy mix, if available) into a sauce pan.
2. Add the cream of mushroom soup.
3. Add about 1/2 C water and whisk together. If your drippings are salty, add a bit more water. If the drippings are bland, then add a couple of bullion cubes at this point. Remember….just keep tasting it.
4. Pour about a cup of milk into a glass Pyrex measuring cup. Add about 1/2 C of flour and whisk it in until its smooth and there are no lumps.
5. Stir in about 3/4 of the milk/flour mixture into the sauce pan of drippings.
6. Stir and bring the mixture to a boil. Once it has reached a boil you will be able to tell what consistency you have. If the gravy is too thick, add a bit more milk. If the gravy is to thin add a bit more of the milk/flour mixture.
7. Once you have the right consistency, let it cook on medium heat for about 6 minutes. Keep stirring, it will scorch on the bottom if you don’t stir while it cooks. There you have it! Good luck!