[Rushmore Rocks]

Oh, and don't waste that broth after re-heating your turkey in it. Drizzle some over your dressing before you serve it. Not too much though, or you will wind up with soggy dressing.

Another quick hint: If you need to stretch your gravy or just give it a little more 'oomph', add a package or two of dry PORK gravy mix. I've shared this little secret with the students in my cooking classes. They are amazed at the difference it makes. Do NOT try with the turkey or chicken gravy mixes............and above all, don't tell our secret.

Have fun with it all and don't stress.

[kitkat]

***Oh, and don't waste that broth after re-heating your turkey in it. Drizzle some over your dressing before you serve it. Not too much though, or you will wind up with soggy dressing.***

Earlier, I gave my hints for making gravy, but that was for roasting a turkey breast. When I do a whole turkey, I always simmer the giblets for hours with celery, etc. and then use some of it for the gravy, and some of it goes into making additional bread stuffing. My family all love stuffing, so I make a giant bowl of it.

But I didn't know about the pork gravy. Thanks so much for that tip.

[Irish Eyes]

Another quick hint: If you need to stretch your gravy or just give it a little more 'oomph', add a package or two of dry PORK gravy mix. I've shared this little secret with the students in my cooking classes. They are amazed at the difference it makes. Do NOT try with the turkey or chicken gravy mixes............and above all, don't tell our secret.

I am a little late to this thread. Just saw your gravy hint and I am dying to know why the PORK gravy mix?? Will keep reading maybe you have answered already. Happy Thanksgiving