Smooth, rich, and simple to prepare, this turkey gravy gets its great flavor from leftover pan drippings. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Source: Mad Hungry, November 2010
- 1/3 cup all-purpose flour
- 3 to 4 cups turkey or chicken broth
- Pan drippings from 1 roasted turkey, reserved in the roasting pan
In a jar with a lid, shake the flour together with 1 cup of the broth. Place the pan with drippings over medium heat until it begins to bubble. Whisk in the flour mixture. Cook to thicken, 1 to 2 minutes. Add the remaining broth and simmer to reach desired thickness. Strain through a cheesecloth-lined sieve. Serve with roasted turkey.