Reviewed: Dec. 3, 2007

Everyone loved this gravy - it was great! I did have to add extra flour to get it thick enough, but no big deal at all! Thanks!

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Dec. 3, 2007

This made a wonderful thanksgiving gravy. I will use this again in the future.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Dec. 2, 2007

I made this gravy for Thanksgiving. With a few additions it was a good time saving alternative ti gravy from giblets. I added more spices and quite a bit of dry white wine - delicious.

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 29, 2007

The flavors of the gravy were good. Be careful however, I used turkey stock with salt and then I added the additional salt the recipe called for. Way too much!!! I also had trouble since I felt like my gravy tasted a bit too much like flour...Perhaps it was just me....it was easy tough and good in a pinch...I will keep experimenting however!

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sarabeccaness

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Reviewed: Nov. 28, 2007

This gravy was great. I suggest cutting the salt if you're using drippings from a brined turkey. Otherwise, it will be too salty.

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Susan

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 26, 2007

I was very disappointed in the flavor of this recipe. It tasted like grass to me and my family.

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S.Gore

Cooking Level: Intermediate

Living In: Clinton Township, Michigan, USA

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Reviewed: Nov. 26, 2007

Absolutely Favorite! Only change I made to this recipe was I used all stock instead of water. Simple to do and best tasting gravy ever!

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natalie

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Reviewed: Nov. 26, 2007

This is the best, easiest, tastiest gravy I have made in a while. Thank you for this recipe.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Nov. 26, 2007

I only used this recipe to see what I should add to my moms recipe to get a bit more punch. I just wasn't sure on added spices - the recipe and reviews helped! THOUGH I can't imagine using SOUP in homemade gravy - and I doubt I will ever try it!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

I made changes per some other reviews. I used 5 cups of stock, 5 tbsp of butter and 5 tbsp flour, no water. Melted the butter then add flour cook until bubbly then added store-bought chicken stock(whisk) and seasoned. I liked the fact that I could make this before the turkey was even out of the oven, and it seemed easy to get it smooth (no lumps)! but in terms of taste, I think the old-fashioned gravy made from the turkey drippings is a bit better. Also, I thought the seasoning here made it a touch too salty. I would make this again but would cut back on that tsp of salt.

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busymama

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Reviewed: Nov. 24, 2007

This gravy was good. Taste it before adding salt; mine was plenty salty and I added no salt. If you use turkey drippings you probably won't need salt. I made Homestyle Turkey, the Michigan Way and used this gravy.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

Not my favorite.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 23, 2007

I'm no gravy pro, so was happy when this came out a good consistency with no lumps (followed others' advice about how much flour to add). Couldn't find "Gravy Master" anywhere in the store, but the color was bearable. Only complaint is that it was wayyy too seasoned. But I think that was because my turkey stock was seasoned??

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Avalon

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 23, 2007

This turkey gravy recipe is ideal for topping potatoes or turkey, ham - everything. I added one cup of minced turkey giblets and its broth that I stewed the day before and then pureed. It was very very tasty.

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Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Nov. 23, 2007

This was the first successful gravy recipe I have tried. I brined the turkey the night before, so I prepared the stock the night before also using the neck and gizzards. I had 3 cups of turkey stock, 2 cups of pan dripping and one cup of broth. I followed the other ingredients exactly and it was very tasty! The pan drippings also included white wine using "Perfect Turkey" recipe from this site.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Nov. 22, 2007

Great recipe! Thanks for sharing! We will be using this every Thanksgiving.

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rccola

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Nov. 22, 2007

Other than scaling the recipe down I followed exactly. It was very tasty and easy to make. Will make again for Christmas dinner!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 22, 2007

This was fantastic! The adjustments made were: the amount of cornstarch as other reviewers suggested, left out the teaspoon of salt and used cooled broth instead of water.

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Christi

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

This is a great (and easy!) recipe for turkey gravy. The only change I made was that I always use the water that I've boiled the potatoes in, instead of regular old tap water. I think it just gives the gravy a better taste plus with the potatoes having been in the water, it might even help with the thickening. Whether or not, this is a keeper. Thanks for sharing!

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Nancy Bowman

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Walnut Creek, California, USA

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Reviewed: Nov. 13, 2007

I followed the suggestion of another reviewer who said to feed her family of four used the 2 cups of stock, 2 Tbs of butter and 2 Tbs of flour - no water. First she melted the butter then added flour and cooked until bubbly and resembles wet sand. Then she added the broth, whisked and seasoned according to the recipe. It was so very, very good... the only thing was my family of four went right through it. I will definitely make this again this way, but double it so there is some left over. Thank you!

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