Prep 5 mins
Cook 5 mins
Clipped from the coupon section, in an ad for Argo or Kingsford's Corn Starch.
- 2 tablespoons turkey drippings
- 2 cups turkey broth or 2 cups chicken broth or 2 cups water
- 2 tablespoons cornstarch
- 1⁄4 cup cold water or 1⁄4 cup milk
- salt and pepper
- Skim off all but 2 tablespoons fat from drippings in roasting pan. Stir in broth or water. Cook over medium heat, stirring to loosen browned bits. Remove from heat.
- In small bowl, stir corn starch and 1/4 cup water until smooth; stir into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Season to taste.
I am a somewhat inexperienced cook, and used this for my first time making gravy. It came out great. My only complaint is that the recipe is somewhat unclear about what it means by "drippings" vs. "fat" vs. "turkey stock." I decided that the 2 tbsp "drippings" really meant just the fat, and the 2 cups of "turkey broth or chicken broth or water" meant the rest of the liquid from the pan plus enough water or additional broth to equal 2 cups. At that ratio, it worked fine with the 2 tbsp of corn starch (another reviewer suggested only using 1 tbsp; I don't know what they did differently, but my gravy was not too thick). Note: the total amount of fat that I got out of my pan was less than 2 tbsp, so I added it all back in.
I gave this recipe 3 stars. This was a good basic gravy. My only complaint was how thin the gravy was. I used this recipe to make turkey gravy for my Thanksgiving dinner. I actually used drippings and broth from my turkey. I didn't add any salt since the turkey recipe used called for salt. Overall I'd make this gravy again with more cornstarch. Thanks for posting a good recipe! Christine (internetnut)
This was good, but I'd recommend using only 1 tablespoon cornstarch.