Saturday, April 14, 2012

Momma's Turkey Gravy

Wednesday night Momma was the star of the evening. She brought leftover turkey from Easter Sunday so we could make Open-Faced Turkey sandwiches. The recipe below is for the delicious gravy you pour over the sandwich. Dawn finally squeezed her turkey pan dripping gravy recipe from Momma and taught me how to make it and I was surprised when I watched her prepare this one. When she arrived she was all flustered because she realized she left her bowl of broth at the house. I had a substitution and we fixed it up and I swear it was just like she made it from scratch at one of the holiday dinners. Now, she did something I've never seen before and that was to add a package of Turkey Gravy mix to the broth. Has she done it all these years and we've just never noticed it? Hmmmm. Me and my sister Dawn will have to get together on this one. 

I've got this in a separate post because this is another gravy recipe you'll want to come back to if you have leftover chicken or turkey and no drippings; or just want to have some killer gravy to go with potatoes. Notice the difference in the color between this and the other turkey gravy. That rich, dark color is owed to Kitchen Bouquet. Momma's measurement is an estimate, as she just pours it in by eye, so I recommend starting with a little less than what is posted and work up to the max until the color is how you want it.

  • 3 cups turkey broth, OR 3 cups water mixed with 3 tsp. Better Than Bouillon (chicken flavored)
  • 1 pack turkey gravy mix
  • 1-1/2 tsp. Kitchen Bouquet (estimated)
  • 2 tbsp. Wondra OR cornstarch (if you don't have the secret source like my Momma does!)
  • 2 tbsp. cold water

Heat the 3 cups of broth in a small saucepan and mix in the turkey gravy mix. Blend in the Kitchen Bouquet. I recommend starting with 1/2 tsp. and working  up until the color is right. A little of that stuff goes a long way. To thicken your gravy if it's too thin: In a shaker container or measuring cup with a whisk; blend Wondra or cornstarch with COLD WATER. Stir into gravy. Repeat this as necessary. Give it a little time to thicken before you repeat it so you don't have congealed gravy.

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