November 24, 2006


P.S. Gravy has always been the bane of my roasted bird existence, but this year we tried Alton Brown's version, made from a white roux instead of just stirring in cornstarch and hoping for the best. I used white wine, stock, and the turkey drippings, and it was wonderful.

Posted by Sarah at November 24, 2006 06:28 PM | TrackBack

nothing says good cook like excellent gravy!!


Posted by: armywifetoddlermom at November 24, 2006 11:42 PM

I love Alton... *sigh* and yes he does teach gravy making beautifully - which makes the meal so outstanding.

Posted by: Teresa at November 25, 2006 12:53 AM

I confess I keep "Tones" on hand. It's a dry chicken gravy mix I pick up at Costco. It adds flavor, doesn't lump and thickens very nicely. I use the flour roux to start but Tones helps in a pinch.

Posted by: toni at November 25, 2006 07:53 AM

I don't like making the gravy either but Fred said it turned out fine this year. My mother in law's receipe calls for the liver from the turkey (cooked on the stove), turkey drippings, Wondra, Magi Seasoning and Kitchen Bouquet Seasoning...yuuummmmyyyy!

Posted by: Angie at November 25, 2006 09:09 PM