New This Month

Turkey Gravy


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


  1. 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.


To prepare a variation of this recipe as featured on "Mad Hungry for the Holidays," simply substitute beef broth for the chicken broth and use pan drippings from a roasted cut of beef.

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