Sauce: Easy Pan Gravy
Source of Recipe
unknown
List of Ingredients
hot drippings from a roast or turkey
1/4 cup all purpose flour
milk -- or water or broth
salt and pepper
1 dash dried thyme -- crushed
few drops of kitchen bouquet -- (optional)
Recipe
1.After removing roast/turkey to a platter, pour the meat juices and
fat into a two-cup measure.
2.Skim off the fat, reserving three to four tablespoons. Return fat
to the pan (I use a large saucepan).
3.Stir in flour. Cook and stir over low heat until bubbly. Remove
pan from heat.
4.Add enough milk, broth, or water to reserved meat juices to make 2
cups. Add liquid all at once to the fat-flour mixture (called a
roux); blend well. Add some salt and pepper to taste. If desired,
add thyme and Kitchen Bouquet.
5.Cook and stir until thickened and bubbly. Cook two minutes more.
Makes two cups.
Kim's note: when I make this, I strain the meat juices so the gravy is
not lumpy. You need to double this recipe if you make a 15 pound
turkey, I wound up with3 cups of meat juices so I added milk to make
it four and doubled the whole thing. The thyme is a wonderful touch!
It tasted sooo good! Rosemary would be great too, but you would have
to remove the leaves before serving (use fresh sprig- yum!) This gravy
freezes well too. I freeze it in two cup portions and always have
leftovers, there are 5 of us. If your gravy separates when reheating,
just mix well and heat thoroughly, it will look and taste fine.
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