Reviewed: Dec. 25, 2009

This gravy had a fantastic taste, but I'd leave out the giblets. I've never made giblet gravy so I wasn't sure how to "prepare" the giblets. I read on another site to boil them for an hour. I did that and put them into the gravy. I'm not sure they added any flavor, but it added some "chewy" stuff to it. Maybe my giblets were overcooked...not sure... With that being said, everything besides the giblets was great. I'll probably make again, but will just leave out the giblets.

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Reviewer:

EMILESVT

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Dec. 25, 2009

This was great gravy

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: Dec. 2, 2009

awesome! i used dried herbs and chicken broth. my girls said make this more often even after i told them what giblets consisted of...lol!

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Reviewer:

gderr the dysfunctional

Living In: Columbus, Georgia, USA

Reviewed: Nov. 26, 2009

Perfect!

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Reviewer:

kbresler

Cooking Level: Expert

Home Town: Hollywood, California, USA

Living In: Ventura, California, USA

Reviewed: Nov. 26, 2009

Easier than the gravy I had been making for years where I had to slowly add a milk/flour mixture which eventually would turn into cement by the end of dinner (made me wonder what it did to my insides). Tastes YUMMY too! Missed a star because I did add about a teaspoon of cornstarch when the gravy wasn't thickening up enough for me, even after sitting for a while per the recipe. Didn't have to add much salt. Will make again !

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Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Nov. 26, 2009

Woohooo! I can never get Gravy to work. A little fresh Parsley added. Great Recipe!

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Reviewer:

Chef Kevin

Home Town: Auburn, Alabama, USA

Reviewed: Nov. 25, 2009

I love how simple this recipe is. I add diced boiled eggs to mine, as well. It's how I remember it growing up =)

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Reviewer:

Alisa in TX

Reviewed: Nov. 22, 2009

I think I added too much flour when I was browning my roux because my gravy ended up being the consistency of pudding. Next time I'll just have to add more water or stock if I do that. It's a delicious recipe, though.

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Reviewer:

zytsef

Cooking Level: Intermediate

Home Town: Lacombe, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 17, 2009

Add some chopped boiled eggs and it's perfect!!!!

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Reviewer:

Debbie G.

Reviewed: Oct. 12, 2009

I've never made a good gravy until now. I added a diced onion and used all of my pan drippings, using only a bit of reconstituted chicken soup base (had no turkey stock). Omitted the innards since my turkey didn't have those included. The gravy itself was a deep, rich brown since I had basted my turkey with melted butter and honey. It was so good! Will be using this whenever I need gravy.

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