Reviewed: Oct. 22, 2007

This gravy did not lack in flavor but it would not thicken up for me. Maybe next time I will use a little more flour or cornstarch.

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luv2cook

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Oct. 9, 2007

good stuff. i used the turkey juice instead of premade turkey stock. and i much prefer using cornstarch to flour. i took everyones advice and used more flour/cornstarch.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 18, 2007

I thought it was fabulous gravy. I upped the flour to the reccomended 2 tbsp per cup of liquid and it thickened up nicely. Also, I had used the herbed turkey recipe from this site which gave a wonderful flavor to the gravy. All I added was the poultry seasoning. I left out the rest since I already had seasoned drippings.

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Sherri

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Reviewed: Sep. 16, 2007

Very good, I did change a few things. For family of four, I used two cups of stock, 2 tbsp of butter and two tbsp flour, no water. I melt the butter then add flour cook until bubbly resembles wet sand, add broth (wisk) and season. I cut the seasoning down due to decreasing liquid

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072705r

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Reviewed: Mar. 26, 2007

I have never been able to make gravy that tastes like my mothers. NOw I can. This was delicious although I didn't follow the flour water measurements exactly as told. I will be using this again and again.

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newmommy

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Dec. 30, 2006

This is an excellent recipe. I used 3 cups of stock with a little bit of turkey drippings and then 1 cup of water with 3-4 tbs cornstartch. Yummy! Thank you for the recipe!

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Heidi

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Reviewed: Dec. 27, 2006

I was totally freaked out at making gravy but this came out great. It was gone in minutes and everyone complained that I should have made more. I will be keeping this one!

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Dec. 25, 2006

This is absolutely delicious!!! Ten stars. I didnt have turkey stock so I used chicken broth. Having it for Christmas dinner. MMMM MMMM good!!Thank you Veronica

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QUEENANNE6483

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA

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Reviewed: Dec. 5, 2006

I made this for Thanksgiving and I agree the proportions are way off....well that is unless you like very watery gravy...and would equal a three star. My daughter was making this..per recipe, and when I saw it, I was like waaayyy to thin. My Mom piped in with "don't panic...mash some butter with some flour and add it to the gravy...whisk it in there and this way you won't get lumps" Only her! Anyway it made for a tasty gravy with the addition of the extra flour. Next time I will make the rue first and then add the stock and potato water. Thanks Veronica.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Dec. 4, 2006

I used as much turkey drippings as i could and supplemented w/ chicken stock. It is a great gravy, but the proportions are wrong. I used 1 Tablespoon cornstarch, per cup of liquid as suggested by an earlier review.

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JCL

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2006

This was the best gravy and I HATE gravy and ate it on thanksgiving and then ate with leftovers

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JAY9R97

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Reviewed: Nov. 29, 2006

Definitely use 6 TBS of Cornstarch (or 12 TBS of flour), or it will not thicken to a gravy consistency. I used 1 TBS poultry seasoning, a dash of sage, a pinch of celery flakes, a tsp of onion powder and a few drops of Kitchen Bouquet (or Gravy Master) for a slightly less “yellow” appearance. It was PERFECT, so easy and best of all, NO LUMPS! Served over Make-Ahead Mashed Potatoes or your favorite stuffing…YUM YUM!

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Nov. 26, 2006

It was OK. Needed to add a chicken bouillon cube to get a litter more flavor. I will probably make it again.

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 26, 2006

This gravy was okay, it had a strong herb taste to it, but it lacked something. I may use it again with some modifications.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Nov. 26, 2006

Pretty good gravy. I used 1 1/4 Tbsp cornstarch instead of flour and added some more seasonings to get more flavor(garlic powder, pepper and vegetable seasoning) Also I used beef broth since I couldnt find turkey broth.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Nov. 24, 2006

I didn't add any salt due to brining the turkey; wasn't sure how much brining would affect the gravy. Used 2T Wondra flour per cup of liquid; ended up adding some chicken broth to the drippings too since I only made a turkey breast. Turned out ok in spite of forgetting to rinse off all of the brine from the bird! :-( Thanks for the recipe, Veronica!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 24, 2006

Very good, but had to add extra flour to get it a little thicker. Very good!

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S. Jalapa

Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

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Reviewed: Nov. 24, 2006

It was a bit too salty for my taste, next time I'll not add the salt. I only used 3 cups of stock and the consistancy was good. I'll definitely make this gravy again, I'm looking forward to trying it with less salt. It was very simple to make, always a plus.

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DENISEGALLEGOS

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Reviewed: Nov. 24, 2006

Mine never thickened up. I even added a tablespoon of cornstarch (mixed with water beforehand, of course). The flavor was great. I wish I would've reduced the stock...I think three cups would've been perfect. Oh well, I've learned for next year.

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LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2006

I have NEVER been able to make gravy. Decided yesterday for Thanksgiving to give it another try.We had backup store bought gravy in case. I used this recipe and for the first time ever I finally made wonderful gravy. This is a keeper. THANKS

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