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| I always said Mom made the best gravy and I still think so... I can't to this day make that same taste... I think this is very close, but without her love in there it could never be the same... of course the Holidays wouldn't be the same without making her gravy... so here is Margarets recipe... |
Drippings from roasted turkey (you can use all liquid from the Turkey but it must be strained and cleared from cooking the turkey) or use the broth suggested below.
3 Tablespoons unsalted butter
2 cloves minced garlic
2 cloves minced garlic
3 Tablespoons all-purpose flour( we like it thick so heaping spoonfuls!)
2 cups chicken or turkey broth
1/4 cup Chablis white wine or Marsala wine
Salt and freshly ground pepper, to taste
1 pinch of garlic powder
1 pinch of garlic powder
chopped parsley for garnish
Strain any fat from the turkey juices in the roasting pan. Add the broth to the drippings to equal at least 2 to 2 1/2 cups. Boil for 2 to 3 minutes.
In a seperate small sauté pan over medium heat, melt the butter saute garlic. When it is soft, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Add the combined drippings. Cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the wine and season with salt and pepper and pinch or garlic powder. Add more wine if too thick and garnish with parsley.
Pour into a gravy pouring bowl.
In a seperate small sauté pan over medium heat, melt the butter saute garlic. When it is soft, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Add the combined drippings. Cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the wine and season with salt and pepper and pinch or garlic powder. Add more wine if too thick and garnish with parsley.
Pour into a gravy pouring bowl.
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| Dad Carmen and Mom Margaret... forever in my heart..... |
