HELVETIA FARM MARKET CREAMY TURKEY GRAVY | marionacres

Ingredients

• Gravy is always best made just before served, fresh and hot.
• Use unsalted butter to make rue to avoid over-salting.
• Make use of the giblets to prepare homemade stock.
• Start with stock that has already come to a boil and then add that to the sauce pan to prepare gravy.
• A creamy (milky) gravy is just one option. Consider a stout beer or red or white wine gravy as well.
• Take time to make the rue (thickener), brown and rich.
• A saltier gravy is more ‘friendly’ to unsalted mashed potatoes.
• A thicker gravy can be obtained by raising the temperature slightly and steaming off liquid while whisking.