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November 1998 Issue
by Philip R. Gantt
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Gravy

In my opinion, a simple gravy is best. If a little wine is used in basting the turkey, the subtle and complex flavors of the wine will complement the flavor of the gravy. Here is my recipe for a simple and flavorful turkey gravy.
  • 2 T. butter
  • 3 T. flour
  • Pan drippings and juices from turkey
  • Salt and pepper to taste
In a large skillet, melt the butter and add the flour to make a roux (see the Seasoned Cooking archives for more details on making a roux). Brown and slowly add the pan drippings, stirring well to minimize lumps. If necessary, add another tablespoon of flour dissolved in a little cold water to thicken the gravy more. Salt and pepper to taste. Serve with mashed potatoes, and pour over the turkey and dressing if you like.
  • Yields: 12 servings
  • Preparation Time: 10 minutes
 
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