This was lacking until I added the drippings...but also I seemed to be out of bay leaves (facepalm) so I wasn't able to add that. I didn't use wings which I might do next time so only the neck and jiblets....the wings in addition might give it a bit more of the turkey flavor I was looking for.
Will definately make this again...with the wings, jiblets...and add the drippings... And for sure it was a time savor as everything was done already...also was able to skim the fat off the next day easily after being refrigerated over night :)
I am giving this one a 5 star rating! It was easy to make, made alot..taste was fabulous and saved me time in the kitchen when my house was full of guests. I did add my turkey drippings to it and made even more..so I had lots left over for pot pies and casseroles as well...thank you so much for this recipe I will use it for yrs to come :)
Made this last year. Was looking for it again this year. Glad to make it again! Best gravy ever. Skipped the spices. Sauted the ingredients a long time in butter really brought out the flavor. Also great with drippings from a turkey that had been stuffed with carrots, celery, onions instead of stuffing.
This worked out wonderfully for us this Thanksgiving at my sisters house. What a great idea, and saves so much time the day of! Thanks for sharing with us Charmie! Linda
This recipe was so easy . . . and made ahead of time makes the meal day so much easier. This is the second time I have made this and have an added suggestion. I like to make soup with some of the leftover turkey, so this time after I drained the sauce I did not discard the solids, but saved them to put in the soup the next day. I added turkey broth (chicken or vegetable would work also) and noodles to make a very tasty soup.
Really easy to make and tasted great! We are real gravy lovers here and we both drowned our dinners in this delicious gravy!
Ended up not making this one--but will sure keep it in my files for next time. I DO cook up the giblets with chicken broth (I can my own during the summer when we butcher our chickens), so that is half the battle right there...and then use some of the water poured off of the cooked potates. Add a pinch or two of sage and thyme...one ice cube of "chicken fat" for "color" and a cube of chicken bouillon, a dash of soy sauce for brown color. Hmm...!
Love that I can make the gravy ahead. This saves me time during the holidays! This seems to be missing something though. Maybe once the drippings are added it will fix that. Thanks for a great base recipe for gravy! Wonderful time saver!