A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one.
This is an easy recipe that produces a large amount of wonderful rich gravy, for even more flavor you may use chicken broth mixed with turkey drippings to equal 5 cups, if you are using both then omit the bouillon powder --- also see my recipe #145064
I got this recipe from a radio program. Makes Thanksgiving so much easier, and tastier too! This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. In either case, it will have a full, rich flavor.