Gravy has always been a source of stress for me on thanksgiving, so I just resorted to using the instant packets for gravy. (for shame!) but this year I made this gravy two days ahead of time. I was pretty nervous.... and I did use the skimmed off fat plus the butter in a skillet to make a roux with the flour. I slowly added the roux to the boiling broth... and it never did seem to get very thick. Discouraged, I put it in a container in the fridge until turkey day. When I took it out of the fridge it was solid like custard! I thought I had made it too thick... but WOW, all I had to do was heat it up and it was the PERFECT consistency. And tasted GREAT. I will do my gravy like this every year from now on. How wonderful it was to not have to stress over the gravy on thanksgiving. :o)
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Gravy has always been a source of stress for me on thanksgiving, so I just resorted to using...