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This turkey gravy is the perfect complement to mashed potatoes and Thanksgiving dinner.
Deglaze pan by stirring 1/4 cup water into pan with drippings. Cook over medium-high heat, 2-3 minutes stirring and scraping pan.
Strain pan juices into 4-cup measure; remove excess fat, reserving 3 tablespoons fat. Add enough chicken broth or water to equal 3 cups liquid; set aside.
Combine 3 cups pan juice mixture and 3 tablespoons reserved fat in 3-quart saucepan; cook over medium heat 3-5 minutes or until mixture comes to a full boil.
Meanwhile, combine remaining 1/2 cup water and flour in jar with tight-fitting lid; shake well to mix. Slowly stir into hot pan juice mixture. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 minute. Season to taste with salt and cracked pepper.
Dietary Fiber: 0g
From the Test Kitchens... Thanks for your comment. We are now revising the method of this recipe to more clearly state how -to-make the gravy. Stay tuned for the updated recipe.
The recipe and directions do not make any sense. Deglaze what pan? With what drippings? What fat am I removing and reserving? How should I strain? What do I do if I don't have a jar to shake it all up in? And how long should I shake it or is there an alternate method (i.e. whisking?) as shaking in a jar may not properly blend the flour and juices? I get the gist of the recipe and bet the result is delish, but how can someone pick up this recipe and know what to do? BTW, isn't "whipped butter" suppose to be easy to spread? I'm a L'O'L user so tried this product for the first time this week. Not at all happy. Going back to sticks.
TOTALY AWESOME, CREAMY & TASTEY
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1970
© 2014 Land O'Lakes, Inc.
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