did these with nutella and a couple of thin slices of banana. brushed with egg wash and sprinkled with sugar. YUMMY!

Reviewed On: Mar. 3, 2012

I just finished making this gravy. Yummy and full of flavor. I only gave it four stars because I altered it a little so can't rate the actual recipe. I used legs and thighs instead of wings. I was lucky enough to find turkey stock and used that instead of chicken. I also took the advice of one of the other poster and combined the skimmed fat with the flour and cooked it with the two remaining cups of turkey stock. When finished, added a little morethyme, some ground sage and salted to taste. It seems like a lot of work but it isn't really, just takes time more than anything. Having this done ahead of time will really take the stress off on turkey day. My only concern is will it still be thick the day of serving? I'll let you know. This is a keeper and I will make again assuming it doesn't turn to water when reheated.

Reviewed On: Nov. 20, 2011

I threw something like this together a couple of weeks ago to go with grilled tilapia - did the veggies in a grill pan not the oven. Wonderful smokey flavor. Great suggestion of cooking the orzo with the boullion. As a reminder to folks, - orzo is NOT RICE, IT'S PASTA. If you try to cook it so the liquid absorbs, it will get gummy.

Reviewed On: Aug. 13, 2011