Instructions: As the American diet has changed during the past few years, gravy has all but disappeared. Only on the most special of occasions do we allow ourselves the indulgence of this hearty sauce made from the poultry drippings. The Thanksgiving meal is one such occasion, when the golden brown, carmelized turkey drippings, blended with flour and broth, yeild a gravy that adds to the flavor of the holiday. Gravy is also an essential ingredient for hot turkey sandwiches enjoyed as post-Thanksgivng turkey.

The turkey drippings, both the browned bits and fat, provide the color and flavor needed for good gravy. Salt and pepper are essential ingredients as they enrich the natural flavors. The quality of any gravy is enhanced by adding turkey stock, wine or apple cider.

If a shortage of turkey gravy is a common occurence at your house, double the turkey gravy recipe by using melted butter and extra warm turkey or poultry stock. The following section lists several common gravy problems and ways to eliminate them so your turkey feast will be complete.

Gravy Problems - Gravy Solutions

Gravy is lumpy.

With a whisk or rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly; serve.

Gravy is too salty.

If the oversalting is slight:
A. Add several raw potato slices and cook until the potato slices are translucent. Remove the slices prior to serving.

B. Add a few pinches of light brown sugar (only a few pinches, or gravy will become too sweet). If the oversalting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt.

Blend the two batches together.

Gravy is too light in color.

Add 1/2 teaspoon of instant coffee.

Gravy is not thick.

If time permits, allow the gravy to continue to simmer on the range top. If time does not allow, mix the following thickening agents as indicated: A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.

B. Paste of flour and cold water.

C. Arrowroot - Blend 1 tablespoon per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Can be served as soon as the gravy thickens due to arrowroots lack of taste.

NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

Gravy is too thick.

Slowly whisk in more broth until the desired thickness is reached.

Gravy is greasy/fatty.

For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.

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