Reviewed: Nov. 22, 2009

Great, but way too salty. Don't add the seasoned salt and maybe use the Low Sodium Cream of Chx Soup

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christiantherapy

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Reviewed: Nov. 21, 2009

This was incredible! I didn't change a thing. I think next time I might add a little less black pepper to suit my tastes, but this is now my go-to recipe! Thank you!

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MARSHMALO

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Reviewed: Nov. 17, 2009

My mom has been making gravy this way for as long as I can remember. But...she uses cream of mushroom. I wouldn't do it any other way.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

Excellent gravy recipe! The only changes I make are that I use canned chicken broth and cream of chicken with herbs. It comes out great every time!

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Gloria

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Reviewed: Nov. 16, 2009

Wow, so easy, it's fool proof!

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Mara

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Reviewed: Nov. 15, 2009

It probably would have helped if JMOR777 explained how to come up with 5 cups of turkey stock. For my stock I usually cook up all the contents that come inside the turkey (neck, liver, gizzards, etc.) with a quart or more of water, adding chicken boullion, celery, onion, carrots & parsley. It's okay but I would love to know if there is a more flavorful way to make turkey stock.

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Jan

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

My husband is usually the gravy maker in the family. Last night he was doing a deep-fried turkey so I decided to try to do a gravy from scratch. I didn't have any turkey stock so I used water with chicken bouillon cube and followed the rest of the recipe. It was perfect! He asked me today to do some more to eat with the leftover turkey. This way there is no fat in it either. I'm so happy with this recipe which is very simple to make. Thank you so much for sharing this recipe.

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SALMAR

Home Town: Saint-Antoine, New Brunswick, Canada

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Reviewed: Nov. 12, 2009

Thank you!!!! This was the quickest and most delicious gravy I've tasted!!! My family loved it and I plan on making it for Thanksgiving!!!!

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stacia

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Reviewed: Oct. 24, 2009

This is okay but it's not turkey gray. Thanks to sailshonan I will not be makling this gray for Thanksgiving. I like traditional, so, I'll be using drippings from the turkey, seasonings and thickening with flour

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luv2cook

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Reviewed: Sep. 20, 2009

This is a fabulous gravy but I had to thicken it a little more as it was a little runny for our taste

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Jen

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Reviewed: Jun. 3, 2009

OMG... This is the best gravy I ever made!!! I always wanted to make good gravy and never could till now.Everyone wanted this recipe, I will make it every time I need gravy. THE BEST!!!!!

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Robin Prell

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Reviewed: Apr. 11, 2009

This gravy is great!! Everyone requests that I make this gravy throughout the year. Also super easy to make.

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JWhite

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Reviewed: Mar. 15, 2009

this was so simple and easy to do. there was a lot of gravy too!

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Lani O

Cooking Level: Intermediate

Home Town: Pukalani, Hawaii, USA

Living In: Laie, Hawaii, USA

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Reviewed: Mar. 9, 2009

Very good! We whipped this up at the last minute. I don't usually eat mashed pototoes and gravy, but my husband made some pototoes, so we found this recipe. It was quick and easy. I substituted Lactose milk to make it a little easier for me to eat. It was delicious.

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missamie

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Mar. 9, 2009

This makes really great gravy. I have made it several times now and always get lots of complements. Thanks for sharing!!

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DeniseY - Go Steelers!!

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 21, 2009

I used this recipe instead of traditional gravy made from pan juices because we deep fried our bird instead of roasting. If you roast your bird, I would recommend sticking to the traditional flour and pan juice method. This gravy just didn't resemble turkey gravy at all.

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sailshonan

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

This is really quick and easy and great tasting. It makes good gravy for stuffing or potatoes when you just don't have time for the real thing.

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Nita

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

easy!

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melissa2008

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Reviewed: Jan. 8, 2009

Easy and delicious

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 7, 2009

I have never made such a big batch of gravy but it was put to many uses! It was prefectly smooth, no lumps, and full of flavor. I will definatly be making this again. Thanks, Jillian

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