Depending on what and how much other food is being prepared you will need roughly 2-3 ounces of gravy per serving. You can count on some people wanting less and some more, but that number should work. 2 gallons is a safe bet.
Here is a recipe I would use
½ cup vegetable oil
3cups diced onion
2 cups diced green pepper
2 cups diced celery
2 cups diced carrots
6 cloves garlic chopped
1 bunch fresh Italian parsley chopped
1 gallon fresh made pork stock
1 1/2 gallons water
2 tablespoons gravy master or kitchen bouquet (caramel color)
1/3 cup Better Than Bouillon ham base (or 4 -5 bouillon cubes)
½ teaspoon thyme leaves
2 teaspoons cracked black pepper
Salt to taste
1 Place oil in a large pot and brown the onions, peppers, celery and carrots for 15-20 minutes on med-med-high until well browned and aromatic. (this will give your gravy that home-made flavor).
Add add remaining ingredients and simmer until liquid is reduced by 30% (leaving 2 gallons or so).
Pour gravy through a strainer mashing the vegetables while you do to get every last drop of flavor.
Place gravy back on the stove and bring to a boil. Thick with either flour and water or cornstarch and water method.
Reduce heat and simmer 20 minutes to fully cook starch or flour.
You can do this in two pots if you don’t have a big one
Hope this helps.
Do I detect an experienced church supper meister? Second guess would be kids’ clubs organizer lol!
Thanks guys!
OK, I think I better make two gallons! And do it all in batches, just to make sure.
I wasn’t going to do any vegetable additions but I like that recipe and will incorporate.
I’ve got a lot of pork fat - and since ‘pork fat rules’ hopefully I’m half way there :>)
Thanks again.