Jan 16, 2013
This is a good, basic, well-written recipe for gravy that will appeal to all those who either have never made gravy or who aren’t confident preparing it. I used the drippings from a roasted turkey breast plus enough boxed chicken stock to make up the difference. The cream was a nice addition, something I don’t generally use. I didn’t care for the light color of the gravy, however, particularly since I was using it for sliced roast turkey, but a little dribble of Kitchen Bouquet fixed that right up.
—naples34102
