TURKEY GRAVY (MAKE AHEAD)
For as long as I can remember, the one thing that always drives the cook crazy on Thanksgiving is the gravy. It's always a last minute thing to cook, and Lord knows there is always a gravy critic in the group!
With so many other things happening at the same time - carving the bird, mashing the potatoes, warming the rolls, and just making sure that everything else is timed perfectly - it's the last thing in the world you want to be worrying about! Not enough turkey drippings, too thick, too thin, too salty - you get the idea!
And then this was born, and it was a miracle!
Start with really good quality ingredients - and you can carefully control the fat and salt content, and the fresh flavor is OUT OF THIS WORLD!
Cook this low and slow for the creamiest gravy!
I usually make this the day before serving, but you could make it further ahead than that and freeze it! Simply warm it up before serving, and stir in a little bit more cream (or cognac or brandy), and you will have a hot, creamy and rich gravy that is just perfect for turkey, stuffing, mashed potatoes, and most importantly - LEFTOVERS!
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I'm Mama V and I am so happy you stopped by to visit! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
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