Thanksgiving Gravy Recipe

My perfect gravy starts with butter or margarine, a little chopped onion, salt and pepper. I use Tony Chachere's seasoning, browned flour for roux or you can use a brown gravy mix purchased at your regular grocery store.

To these basic ingredients, you will add the drippings from the turkey or any pork, chicken, or lamb that you are cooking. If you are making beef or lamb gravy you can add some beef bouillon or for chicken add chicken bouillon. It is not difficult.

Directions:

Start by chopping the onion.

The more gravy of course the more onion and butter you should use.

For 1 or 2 quarts of gravy (which is plenty of gravy), 1/4 of chopped onion is plenty.

Sauté the onion in a stick of butter or margarine until the onion is clear which will not take long.

You can also put the onion in a small container with a little water in the microwave to tenderize the onion.

In the case of turkey gravy, add the drippings from your turkey pan and chop the turkey giblets and place them in the mixture of butter and onions in your saucepan. You can also boil the turkey neck in water and add the water to the gravy mix.

Add the liquid gravy drippings and the water from the turkey in small amounts. Once you have the mixture to a boil, lower the heat and begin to add the browned flour a little at a time to get the consistency you desire.

Browned flour for roux preparation:

Place a cup of flour in the microwave and cook at high for three or four minutes. Stir the flour and you will see it starts to brown. It may smell like it is burning, but it is hard to burn flour in a microwave unless you nuke it for ten minutes without stirring. I use a small mesh colander to sift the flour after browning to remove the little beads that may form,

Use this browned flour a little at a time to get the consistency you like.

Add the salt, pepper, and seasoning as the gravy cooks to get the taste you like.

The real flavor comes from the gravy drippings and giblets.

The same method is used for your lamb or pork or chicken gravies by adding the bouillon or bits of meat for whatever gravy you are making. Your meat drippings are the key.

Enjoy and the more you do it the better you get and before long you will be the gravy guru.