- LoBrauHouseFrau Nov 24, 2010 06:12 AM
Through various threads it has been established that powdered, canned, or jarred gravy is a great big no-no. So, do you have a special gravy you like to make on Thanksgiving, or do you just make your standard turkey gravy?
I make a regular gravy, but add some extra sage, thyme and rosemary to it. I like to melt in a pat of butter just before serving it, also.
I roast the giblets and cook them with some chicken stock and herbs. My family also likes it when I chop up some mushrooms (diced) and simmer them in the stock as well.
I saute sliced mushrooms in butter with S&P, then add them (with pan juices) to the gravy when it's done.
I started using the make ahead gravy recipe a few years ago. Love it! It's a standard gravy but because I use turkey wings to make the stock, then roast more wings to simmer in the stock before thickening, it's got a super hearty turkey flavor.