Reviewed: Nov. 28, 2009

I make this recipe based on the previous measurements that were posted. I believe it was recently edited to double everything. Anyway, I gave it 4 stars because as written there is WAY too much roux. I make this recipe as written several times a year, except for cutting down on the oil and flour for the roux. It is absolutely delicious and easy to make. You may need to add a little more stock if you find it is too thick or cook it down more if too thin for you. You really can't mess it up.

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Reviewer:

Ravjas

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Reviewed: Nov. 28, 2008

I am pretty sure that the oil measurement is wrong as well as the flour one. I made a roux tonight to add turkey stock to & all it took was 1 stick of butter & about 3 tablespoons of flour. I added about 6 cups of turkey stock, a little at a time, & ended up with about 5 cups of yummy gravy. I also added chic granules for clout & kitchen bouquet. have to be careful with KB as it is potent. My Grandmother used it. It is in all grocery stores. <;-)

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Acc Chef

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Tustin, California, USA

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Reviewed: Nov. 27, 2008

With less oil and flour to make the roux, it's a delicious meal. My family loves this. My mother made it when I was growing up. We like to use hot sausage rolled into balls and Bisquick fried, then drained to get rid of excess oil. Garlic added along with the parsely would make this a perfect reason to have Thanksgiving any time of the year.

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ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 24, 2008

Sorry, this recipe ended up discarded. I wondered if the 1 and 1/8 cup of vegetable oil with the 1 and 1/4 flour was the problem. There was so much oil floating on the top, I had to spoon it out. I could have added to the problem with the turkey stock which contributed to the oily base floating on top and the apple sausage which may of given it a funny taste.

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