Just in time for Thanksgiving, and Christmas, and every occasion in between, here’s a simple way to make perfect gravy. It’s so easy, it’s quite hard to mess up. This recipe will make a smooth, no lump gravy that doesn’t have a pasty after-taste like flour-based options.
- For the gravy base start by washing the giblets (taken from the bag inside the turkey) thoroughly. Place in a medium sauce pot with about 24 ounces of water, a whole medium-sized onion, a stalk of celery with (lots of) leaves, 1-2 tablespoons of poultry seasoning and a dash of pepper. Put mixture on to cook as soon as the turkey is in the oven. Simmer gravy base, continuing to refill the water, for about 3 hours.
- Remove the giblets from the gravy base and put to side; the onions and celery-discard. When the turkey is finished cooking remove from pan and drain all but 1 tablespoon of fat from the drippings in the bottom of the pan. The drippings should now be “cooked down” to carmelize over low heat for about 20 minutes-stirring constantly. While stirring be sure to “scrape” the drippings from the bottom of the pan.
- Next mix two tablespoons of cornstarch with 1/4 cup warm water. Stir. Pour cornstarch in drippings and blend with a slotted spoon or wire whisk over low heat. As your mixture thickens add the gravy base, a little at a time, and continue to stir over low heat maintaining desired consistency. If after 20 minutes the gravy is not thick enough, mix another tablespoon of corn starch with 1/8 cup of water. Add this mixture one half at a time continuing to stir to desired consistency.
- Giblets (heart, neck, and/or liver) can now be added to the gravy and simmered to heat through. The giblets will also add extra flavor.
- This recipe will yield about 3 cups of gravy. You can make additional servings of gravy by purchasing a powdered gravy mix (McCormick is best) and making it as directed on package. This “new” gravy can be served as a supplemental gravy, or, it can be mixed with the pan drippings gravy to extend its flavor, and, your total quantity of gravy servings. The secret to this gravy is gradual mixing while thickening and the use of cornstarch. Cornstarch does not lump and makes a smooth consistency gravy. Below is a link with pictures for a gravy recipe similar to this. And, do, read the comments lower on the page, the readers have wonderful suggestions and alternatives that I, too, am going to try.