Make gravy – how?

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Gravy can be made from vegetable or meat drippings, or purchased ready-made. For a homemade meat-based gravy, combine turkey stock, cream of chicken soup, milk, spices, and flour. Heat and thicken before serving with turkey.

There are several ways to prepare gravy. While it’s possible to make gravies from the vegetable drippings, meat-based versions are more common. If you’re looking for a very simple method, you might want to consider purchasing a ready-made version. This type is available canned or in condensed cubes or granules that can be reconstituted by adding liquid. If, however, you plan to make a gravy using real pan drippings from a roasted turkey, the recipe below will make a delicious gravy.

For this recipe, you will need the following items:

5 cups (1.2 liters) turkey stock, including drippings from pan

1.3 cups (0.3 liters) of condensed cream of chicken soup

Note: 1.3 cups or 0.3 liters is very close to the amount of condensed cream of chicken soup in a can.

1 cup of milk

1 teaspoon poultry seasoning

1 teaspoon of black pepper

1/2 teaspoon garlic powder

1/3 cup flour

Season with salt

Once your turkey has produced the necessary seasonings, bring them to a boil in a large saucepan along with the additional turkey stock. Once you have the liquid at a boil, add the soup followed by the poultry seasoning, pepper, garlic powder and salt. Some chefs find that a few touches of onion powder add a nice flavor. You may need to experiment a few times before you get the gravy recipe exactly how you want it. If you like the onion flavor, consider adding some powder to the gravy at this stage.

After adding the condensed soup and spices, reduce the heat under the pot to a simmer. While the liquid is boiling, heat the milk in the microwave or on the stove. Once it has heated through, beat in the flour until no lumps remain in the mixture. Then bring the gravy back to a boil before slowly adding the flour-milk mixture. Let it boil for about a minute or until thickened. Make sure you don’t burn it at this stage. Then transfer the gravy to your meat platter and serve hot alongside your turkey.

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