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Nov 20, 2007 09:23 AM

Has anyone made the Bourbon-cream gravy?

It's a recipe on the Chow recipes, suggested to serve as a gravy for the Southern fried turkey. Has anyone tried it? Does it seem like something I could make the day before?

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  1. I made it last year and made it the day before with no problems. The gravy is rich and delicious, with a hint of sweetness from the Bourbon. It's on the thinner side of gravies, so if you prefer a thicker gravy I would add a couple more tablespoons of flour to the roux.

    1 Reply
    1. re: kramos

      Thanks so much! Now I got to go get some bourbon!