“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!
January 19, 2012 at 10:14 am
And boy is it delicious!!
January 19, 2012 at 12:31 pm
Thank you David! I love it that you like to cook too!
January 19, 2012 at 10:41 am
Blech! As much as I wish I didn’t know how it was made, it IS delicious!
January 19, 2012 at 12:32 pm
🙂 Thanks for the blog fodder, Monica!
January 20, 2012 at 3:20 am
Do you use room temp water or is it warm when you shake the flour?
January 20, 2012 at 7:44 am
Room temp water Mark – or cool. Thanks for the question. I’ll clarify that in the recipe.
January 22, 2012 at 11:04 pm
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.
January 23, 2012 at 8:56 am
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…)
November 17, 2012 at 10:41 am
My mom makes it exactly like this, except she adds salt and pepper. LOTS of pepper. Yep, Watkins pepper. =)
And it IS delicious!