Nothing accompanies turkey, cranberry sauce and stuffing quite like savory, creamy gravy — it’s as eagerly anticipated as the bird itself! But no one wants to eat lumpy, floury tasting gravy. So, what’s the secret?
Well, my Grandmothers secret to lump-free gravy came by first of all by using the turkey pan drippings left behind after roasting her turkey bird. She poured the drippings into a saucepan, thickened the drippings with a roux (a mixture of butter and flour) and whisked, whisked, whisked to remove any lumps. She then added additional chicken stock (that she warmed on the stove) and whisked again for what seemed liked 20 minutes. She also tasted the gravy while whisking and adjusted her seasoning – she always add additional salt and sherry!
Today, I achieve lump-free gravy by adding Williams Sonoma’s Turkey Gravy Base to my pan drippings (acts as the roux). It makes my life so much easier! Especially during the last minute prep of getting everything on the table at the same time! I love to add additional flavor to my gravy by adding sherry or Madeira wine and some fresh thyme- totally yummy!
For more details on making lump-free gravy check out this great article on Williams-Sonoma blog – Taste: