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How to Make Gravy: My Grandma’s Gravy

November 3, 2015 by Talia Bunting 5 Comments

On April 18, 2013 I was 42 weeks pregnant and I found out I was having a caesarian section. The same hour I also found out my Grandma had terminal lung cancer. Ten hours later my son was born. Three weeks later my Grandma Ruth died. Sometimes I think life goes like this, in ebbs and flows.

There hasn’t been a holiday since that I don’t think about my Grandma. She would have loved my boys. And whenever Thanksgiving and Christmas come around, I miss her a little bit more. She was a home economist married to a food scientist (that Breakstone’s sour cream you eat, my Grandad created) so her recipes were on point. For the sake of my cousins and siblings, I’ve decided to share some of her recipes so that they don’t get lost with time.

I’ll be honest, you probably know how to make gravy the exact same way, I don’t think my Grandma had the corner on the gravy market, but just in case you’ve been wondering how to make gravy, here you go!

In the South gravy is a beverage.

In the South gravy is a beverage

My Notes on How to Make Gravy

Everyone cooks their turkey differently. If your turkey recipe doesn’t call for stock, make sure to add some to the gravy. Otherwise there’s only enough gravy for one person and that’s just mean (growing up the order of demand was: 1. gravy 2. stuffing 3. mashed potatoes 4. broccoli and cheese sauce. Turkey is at the bottom right in front of sweet potatoes).

If you don’t make stock from the giblets and instead choose to use chicken, this is the only chicken bouillon you should be using. You can also get a 16 ounce jar at Costco for $6.

My mom swears that cooking the turkey long enough is the key to good gravy. I talk about that here.

My Grandma's Gravy
 
Save Print
Prep time
2 mins
Cook time
10 mins
Total time
12 mins
 
Recipe type: Sauce
Serves: 4-5 cups
Ingredients
  • ½ cup of flour
  • 1 cup of water
  • so many turkey drippings
  • 1-3 cups of turkey or chicken stock (optional)
  • salt
  • pepper
Instructions
  1. In mason jar combine flour and water and shake until combined.
  2. Place roasting pan on medium low heat on stove and while whisking, slowly pour flour-water mixture into drippings.
  3. Continue whisking as it thickens.
  4. If you did not add stock while the turkey cooked, you may need to add stock at this point. Start with one cup, tasting as you go until the gravy has the right consistency and flavor.
  5. Season to taste
3.5.3208

 

Filed Under: All Recipes, Condiments

« A Thanksgiving Turkey Cooked in Duck Fat
My Grandma’s Stuffing Recipe »

Comments

  1. Seth Barnes says

    November 3, 2015 at 11:10 am

    We miss her, but this is a good way to bring her close again.

    Reply
    • Talia Bunting says

      November 3, 2015 at 4:03 pm

      thanks pops.

      Reply

Trackbacks

  1. A Thanksgiving Turkey Cooked in Duck Fat - Talia Bunting says:
    November 3, 2015 at 8:15 am

    […] raw. In addition, if you don’t cook your turkey long enough, you won’t get good gravy (at least this is what my mom always taught me) as the juices brown towards the end. The struggle […]

    Reply
  2. My Grandma's Stuffing Recipe - Talia Bunting says:
    November 4, 2015 at 7:56 am

    […] your favorite Thanksgiving dish? As I mentioned yesterday, my favorites are 1. gravy 2. stuffing 3. mashed potatoes 4. broccoli and cheese sauce. Gravy […]

    Reply
  3. Sauteed Broccoli in a Sherry Cream Sauce says:
    November 12, 2015 at 7:14 am

    […] and cheese sauce for the Barnes) as well as the standard ones like stuffing, mashed potatoes, gravy and oh yeah, turkey, usually a few new creations hit our table each year. One year I made pureed […]

    Reply

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Hi! I'm Talia. I like learning. Right now I'm learning about investing and wine. Join along here!

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