But they sure can tell the difference between stuffing from the bird and that made on the stovetop...
You could write a book - 50 Shades of Gravy...
Cool. I have an identical roasting pan from my mom.
I learned the art of making good gravy from an Army mess seargant who was my boss when I worked nights as the short order cook at a base officer & NCO club. We made a complete Thanksgiving dinner one time and I learned a lot from him that day.
Gravy has always been the first leftover to get eaten up here.
The last two years I have judiciously extended the pan juices with Swanson’s low sodium broth, and this time the first leftover gone was the stuffing - some from in the bird, and some cooked in a casserole.
The broth-extended gravy isn’t quite as good as the pure roasting gravy, but it’s a quantity/quality compromise. “More cream, more,” I kept urging my daughter, who at 17 was getting her T’giving cooking instruction, until we mellowed out that slightly metallic taste of the broth. And she said we’d gone too far, and it wasn’t strong enough.
Now if anyone knows a better broth, with that true roasted, Maillard reaction taste, let us know.
Mrs. L is the Master of Gravy.
Thank God!
L
My mother was a master at making gravy, but had lots of experience making gravy for just about every meal featuring potatoes. I have tried for decades to capture the zen like simplicity of her gravy making coming close but not quite the gravy I have long remembered. My gravy making is now limited to the few times a year I make turkey. This Thaksgiving my two young grandsons who are just starting to eat regular food sampled my potatoes and gravy for the first time and ate it with relish.
Made me laugh out loud. Thanks for the giggles.