Mastering Thanksgiving: Tip 1 – Gravy

Tip 1: The Gravy Is A Big Deal, Right?

I remember my mom worrying about the gravy every year, and I inherited the gene that causes one to worry about the gravy. So here we are with my 47 years of experience, and I’ve finally got gravy down.

This tip addresses an age-old issue: lumpy gravy. Part of the problem is that the cook is at his/her wit’s end, timing a million things, and at the very end they’ve got to pull off making the gravy.

Instead of giving up on homemade gravy and opting for store-bought or from a packet….try this simple tip!

When you add your thickener (flour or cornstarch) take a few tablespoons of your broth and mix it in with your thickener in a separate container. Use a stick blender, an immersion blender, or simply hand-whisk till the solution is smooth. Then add it to the remaining liquid. No lumps!

food knife dill chopped

Another easy way to up your game is to chop up some of those fresh herbs you’ve used in your stuffing or dressing and add them to your gravy as it thickens. Rosemary, thyme, sage, and parsley make lovely additions to a gravy.

Note: Cornstarch is gluten-free. So if you want to make gluten-free gravy, you can go with cornstarch as your thickening agent.

Watch for a new tip each day, and be sure to share your tips in the comments!

Tip 2: Brining Your Turkey

Resources for further learning:

 

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