There’s a reason I’m making this gravy ahead of time and it’s called survival. There are too many last minute details prior to getting Thanksgiving on the table and I’m delighted to be able to cross gravy off the list.
I purchased turkey wings and roasted them in the oven to make an authentic stock.
I plan to stir the turkey drippings into the gravy at the last minute. If you’ve got a tablespoon or more of bacon drippings at the ready, by all means, add them to the gravy too. (Unlike my husband, on Thanksgiving I could care less about caloric intake. ) I’ve another 3-day in advance gravy, which includes mushrooms, if you’re so inclined.
TIME SAVERS: Substitute a good brand of lightly seasoned turkey stock for the homemade; Kitchen Basics brand would be my choice. The ingredients list does not contain MSG or other funky stuff so this would be a very good substitute if you don’t have the time to make your own. Trader Joe’s also carries a “Mirepoix” container, which includes finely chopped celery, onion an carrot – another time-saver if you’ve a TJ’s in your area.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
I read your recipe to my 91 YO Mom who is the best cook ever! She totally endorsed it and said to try it. I made it last night – I used Wondra flour no lumps, I also added some Kitchen Bouquet for coloring.
Growing up I never had bottled salad dressings, or canned vegetables. Everything about my mom’s cooking was quality over quantity.
My Mom and I loved your gravy description, you are so eloquent and I suspect you are a lot of fun.
This is the first recipe I’ve changed in 27 years of hosting Thanksgivings. I don’t think I’ll be preparing my old gravy just in case (was toying with that idea). Peggy, I’m a fan tasted the gravy and it is delicious. Sally
I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)Cancel reply
Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
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I read your recipe to my 91 YO Mom who is the best cook ever! She totally endorsed it and said to try it. I made it last night – I used Wondra flour no lumps, I also added some Kitchen Bouquet for coloring.
Growing up I never had bottled salad dressings, or canned vegetables. Everything about my mom’s cooking was quality over quantity.
My Mom and I loved your gravy description, you are so eloquent and I suspect you are a lot of fun.
This is the first recipe I’ve changed in 27 years of hosting Thanksgivings. I don’t think I’ll be preparing my old gravy just in case (was toying with that idea). Peggy, I’m a fan tasted the gravy and it is delicious. Sally
GREAT comments, Sally and thank-you for breaking in this new site. I would defn. recommend your suggestions for making smooth, dark oh so rich gravy.
I just pulled this recipe again for this year’s Thanksgiving! Thanks Peggy
Sally