This is SOOO good! I did not have wings, so I used 3 drumsticks and about 1.5lbs of chicken hearts/gizzards. It didn't give me as much gravy as I was hoping for, but this was so good, I will make more. I also added a few TBLSP of fresh parsley. I think it gives the gravy a nicer look. I also made a roux and did it that way. this was my first real attempt at a gravy, and it turned out wonderful. This is definately going to be my go to recipe. To make a roux: use some fat (I didn't have much, so I used the 2 TBSP of butter in the pan as well) and warm it up. Then continue adding a little bit of a flour at a time, until all 3/4 cup of flour is gone. I also had to add some broth the more flour I added. The roux is a thick consistancy and then I added it slowly in to my other pan over medium heat and stirred very frequently for about 5 minutes. Update: I had frozen the gravy in a ziplock container. I put it in the fridge the night before Thanksgiving. In the morning after I got my turkey in the oven I took the gravy out and put it in the crock pot. Put it on low for a few hours, then an hour and 1/2 before dinner was served I put it on high, and just asked anyone who walked by the crockpot to stir it. It came out PERFECT. It was creamy, not thin, and there weren't any lumps. It made the final part of Thanksgiving much less stressful. I actually remembered the rolls early on and didn't burn them because I wasn't fussing over the gravy.

Reviewed On: Nov. 17, 2009

I have tried both the original verison and one with alterations. I liked the original, however, if you want the pumpkin to come through you need to use the advice of other users (as I did) and instead of butterscotch, use 1c. white chips, and 1c. cinnamon chips. Also up the pumpkin to 1c. and only use 1/2 the amt. of butter. I do favor the the recipe with the alterations more.

Reviewed On: Nov. 15, 2009

This is a great recipe. However, I am dissappointed because I was expecting a rich brownie. This is not a rich brownie. It is a cake. I followed the recipe to a T. If the name was changed, I would give it a 5 star. I told my guests, I was making brownies, and I have cake instead. Oh, I did make this recipe twice, as some of my co workers were intrigued as to what I was making. The second batch, I put a heavy sprinkling of pecans on top, and it really made these over the top.

Reviewed On: Nov. 4, 2009