This is simply the best gravy recipe I have ever tried! The taste actually surpasses the one in my my memory of all those thanksgiving meals growing up! How many tastes can beat the nostalgic tastes in your childhood memory? I like that it takes more time--the whole process puts me in the Holiday spirit. As soon as the Halloween festivities are cleaned up, I make this ahead of time, stop before adding the flour and butter, and freeze the broth until the day before the feast. I go to the extra effort of doing up my own chicken broth for this recipe using fresh tarragon, thyme and rosemary. I made this for the first time 2 years ago, agian last year and as I write this, the wings are roasting for this year's batch. We will be having this every year and I bet my kids will make it, too! By the way, it's great to make a chicken pot pie out of the leftover chicken (from the broth) and turkey from the wings plus some of the extra broth. Sort of gets your tastebuds ready for Thanksgiving.

Reviewed On: Nov. 9, 2008

I made this for thanksgiving and everyone loved it. The pineapple taste is very refreshing. I served it right along-side ordinary pecan pie and it wasn't redundant at all. I added about 1/3 more pineapple than called for, it's tastier that way. Yummy!

Reviewed On: Dec. 1, 2002

While I'm gratified to know that a New England/French Canadian tradition is appreciated in other parts of the country, I have to let you know that you cannot make a pork pie using ground beef. The taste is very different. Try asking the butcher to grind pork butt for you. Then, don't fry the meet, boil it in broth instead. The result is a creamy paste which creates a melt-in-your-mouth dish with a unique taste.

Reviewed On: Nov. 27, 2002