Turkey Gravy does not have to be difficult. Really, the best is when you can make your own, so that is what we are posting today. Our last and final Thanksgiving recipe of the year! …unless the mood strikes me and I find some extra time between now and tomorrow!!
I hope that you all enjoy the recipes that we’re pulled together this year – its been a lot of trial and error, but I think we really got some great ideas. If we didn’t hit everything that you had in mind, be sure to drop us an email or visit us on facebook to request.
Drippings from cooking the Turkey
2 Tbsp Arrowroot Powder + 1/8 cup cold Water or Chicken Stock
*Optional: one sprig Rosemary and one sprig of Thyme
This recipe is so easy. You just collect the drippings from the bottom of the pan from where you cooked your Turkey and put it in a saucepan. If you like to have one constant consistency, blend it up in a Bullet first.
Heat the drippings over medium-high heat.
Mix together the arrowroot and cold water (or chicken stock) and stir until incorporated. Slowly add this slurry to the drippings while stirring. You can add a little at a time until the desired texture is achieved. (The arrowroot will not change the flavor, but will thicken the drippings into gravy)
If you like a little more spiced gravy, add the bundles of spices, turn the heat down to medium, and let cook for another 5 minutes – then remove what’s left of the sprigs (or strain) and serve!
Goes perfectly with our Thanksgiving feast – Oven Roasted Turkey, Cranberry Sauce, Sweet Potato Casserole, Stuffing, Garlic Mashed Sweet Potatoes, Biscuits, Vegetable Medley, Pecan Pie and Pumpkin Pie!