19 Turkey Gravy Recipes That Make Everything on the Thanksgiving Table Better (It’s all gravy, baby)

bonappetite ^

[mylife]

very nice, I used to sell turtles to the skylark restaurant for soup when I was a kid.

[be-baw]

Schmaltz? I can’t see buying schmaltz just so I can make gravy. Schmaltz is pretty expensive and a delicious gravy can be made without out.

[mabarker1]

I put a little bit of finely ground coffee in My Red Pasta sauce. It doesn’t taste like coffee but I’ve been doing it for decades and everyone likes the sauce but can’t figure out what I do and when I tell them they freak out.

My Turkey gravy is pan drippings, what ever thickening starch is nearby and chicken stock or broth to desired thickness, quantity and finish it off with some REAL Butter (no margarine) gives it some sheen and deep richness. No S & P, I leave that to each individual’s liking. (the broth/stock has enough in it.)

I can’t believe that it is almost Thanksgiving all ready.

[mylife]

It renders when you cook the bird.

never saw schmaltz for sale, you can barely find lard, but the Mexican markets have it.
they call it manteca

[mylife]

NEVER use margarine for anything EVER!

[Grammy]

"mushroom magic... :) we used to collect them this them of year"

I'm totally jealous.

[mylife]

remember oleo margarine? A disgusting invention.
I used to churn butter as a child, delicious on warm bread sprinkled with sugar..

[mylife]

my son still collect mushrooms in the woods.

[Grammy]

"Perhaps, gentle poster, it is not the MSG that gives your entire family a headache at holiday time...

(j/k)"

LOL. I would agree with you except my brother in law has never been here for Thanksgiving, so...."

[Chainmail]

Oh Yeah!

[metmom]

For those gluten intolerant, arrowroot is a great thickener.

We use it all the time and I think it makes the best gravy. It’s not pasty tasting like flour can be and doesn’t need to be cooked down to get rid of the pasty taste.

[metmom]

Buy Thanksgiving items now and freeze what you can. No telling what supply chain shenanigans are going to happen in the next six weeks or so.

Good advice, and especially since pre-Thanksgiving is when the best baking supplies sales happen every year.

[Scarpetta]

If you cook with chicken thighs, just trim the excess skin and freeze until you have enough to make your own. I just made creamed chicken with a schmaltz roux served over homemade biscuits brushed with chive butter.

[Scarpetta]

I can find schmaltz in the freezer section of my local IGA. Empire brand. About $4 a container. But I’ve been making my own and have the gribenes to munch on.

[mylife]

I guess I never looked for it, I make my own.

[be-baw]

You can buy it at Amazon for $15 for 7.5 oz

[Hegemony Cricket]

Mommy- 50 Shades of Gravy!

[Hegemony Cricket]

Ummm, that was supposed to say “Mmmmmm”. Stupid auto-corrupt took my lame joke and made it plain weird...

[GreyFriar]

Using split pea and ham soup instead of adding water to make the dry sherry wet sounds interesting. Now just to find a box of dry sherry. ;)

[Trillian]

I use turkey fat, butter, stock, milk and seasonings to make mine.