- Prep:
- 5 minutes
- Cook:
- 5 minutes
- Serves:
- 4
This homemade turkey gravy is the go-to gravy for more than the bird: stuffing, potatoes, too. A tangy touch of vinegar and creamy roux make it a match made in holiday heaven to compliment all sorts of dishes. This gravy keeps the fat from the bird, so it will congeal overnight. No worries though â simply throw it back in the pan and whisk in a little chicken broth. It might be even better on day 2.
Ingredients
Directions
- Begin by heating turkey drippings in a shallow pan. Gradually add flour and whisk until few to no lumps remain.
- Mash one chicken bouillon cube and add to mixture. Add 3 to 5 drops of sherry vinegar, a dash of salt and fresh ground pepper.
- Gradually add remaining chicken broth and stir. If gravy is too thick, add a little more chicken broth. Too thin? Add a touch more flour. Be sure to whisk until flour is completely dissolved before serving.
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