Paladini Potpie

Adventures within The Crust!

It’s All Gravy!


“Remind me to never eat gravy again!”  Monica’s face was a picture of horror as she listened to me explain my gravy-making method to David. He had asked for the recipe because he was having his friends over for a turkey dinner one evening between Christmas and New Years.  

As the daughter of a self-proclaimed Kentucky Hillbilly, I’ve eaten plenty of gravy. I know it doesn’t exactly qualify as health food, but  a few times a year — it’s a delicious treat. 

And according to reports, all of David’s friends — including Monica — ate it and liked it!

Here’s my tasty, almost fool-proof way to make it.

Remove the turkey from the roasting pan and set the roasting pan right on the stovetop burner.  My pan covers two burners and I turn on both of them.

I usually have about 2 cups of drippings in the pan when I make a big turkey, and I use them all.  Turn the burners on high.

2 cups drippings

2/3 cups flour

About 4 cups water – *cool or room temperature.

Chicken bouillon to taste

Add 1/3 cup of flour to 1 cup of water and shake very vigorously. (This helps assure that there won’t be lumps.) 

Pour the mixture into the drippings, and stir.

Repeat with the other third cup of flour and cup of water.

Add 2 cups water.

Allow the gravy to bubble on high, stirring occasionally.  (I’ve never had it burn or boil over.)

As it begins to thicken, the flour and water will absorb the fat.  If it still looks oily after it has thickened, you can add another cup of flour and water and let it cook a bit longer.

At some point you can taste it and see if you need to add a little more flavor by adding a a bit of chicken bouillon. (I use Organic “Better Than Bouillon” which is available at Costco)

And that’s it!  Good old “down home” gravy.  Absolutely unhealthy but absolutely yummy!


Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

9 thoughts on “It’s All Gravy!

  1. And boy is it delicious!!

  2. Blech! As much as I wish I didn’t know how it was made, it IS delicious!

  3. Do you use room temp water or is it warm when you shake the flour?

  4. Don’t forget to put this recipe in your cook book. I have been trying to duplicate my Mom’s gravy for years. Your gravy sounds just like my Mom’s. Thank you.

    • Oh yay, Priscilla! I’m so glad. Let me know if it tastes like mom’s. 🙂 (Regarding the recipe being in my upcoming book: It’s too late since the cookbook has already been set up, but there will always be more recipes on Paladini Potpie so we might do another cookbook…)

  5. My mom makes it exactly like this, except she adds salt and pepper. LOTS of pepper. Yep, Watkins pepper. =)

    And it IS delicious!

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