I don't know why I had trouble with this recipe except the amounts don't seem right. I heated up the turkey drippings and flour and it just clumped into a thick ball. I had to add about 3X as much of the turkey drippings/liquid to get it to at least be a paste consistency. Then, after 5 minutes, on only medium temperature, the paste started browning to the pot. I ended up having to take it off the burner and add the broth and whisk it quickly. It didn't thicken up that much, and I ended up adding some cornstarch and then more turkey liquid to get it a browner color. After all of that, the taste was great. However, it took re-making the entire recipe. Per other recipes, on the site, I added a pinch or two of celery salt, black pepper, and poultry seasoning. I really enjoyed it with the meal, but the recipe was just off for me as is. The only change I made was using turkey stock that I had made. The recipe, at least got me started on the gravy anyway.
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I don't know why I had trouble with this recipe except the amounts don't seem right. I heated...
