I’m known in some circles as “The Gravy Whisperer”…okay…maybe that’s self appointed 😉 I love gravy, and over the years I’ve become pretty good at it.
My secret? Pan drippings and Wondra flour…..that’s about it!!
2 large cartons Chicken Stock
1/4 cup Wondra gravy flour
1 teaspoon poultry seasoning
1 teaspoon garlic bread seasoning
salt&pepper to taste
Take the packet of gizzards and turkey neck from turkey carcass and brown in pan.
cover with water and bring to a boil. let simmer for 30 minutes. (you can throw in a bouquet garnis, or any herbs/veggies of your choice at this stage….)strain and reserve broth….
When turkey comes out of the oven, scrape all the drippings from the pan and add a the flour, one tablespoon at a time, alternating with the turkey broth.
Transfer to a sauce pan (being sure to get all the scrapings from the pan) and add chicken broth. Bring to boil. add seasoning to taste….voila!!