Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.

The Martha Stewart Show, Episode 6043

Gallery

Recipe Summary

Yield:
Makes 3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.

    Advertisement
  • Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

Advertisement

Reviews