You are here: Seasoned Cooking » All Issues » November 1998 Issue » This Article » Page 7
November 1998 Issue
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

Olive House

We supply the world with the finest in Olives, Oils, Gourmet Foods, Hot Stuff, Sweets, Gift Boxes and more!

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what is all about. Healthy living is...

Recipe Source (formerly SOAR)

Recipe Source (formerly the Searchable Online Archive of Recipes) is the place to find recipes! Over 70,000 recipes are on file at this site.

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.


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
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.