“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!