turkey gravy

[Tired Tess]

Has anyone made turkey gravy without turkey drippings? Using turkey stock and whatever else you need.

Any help would be appreciated. The thicker the better!

Thanks!!

[Apple]

If you use stock, try to heat it until it reduces down a little to give more flavor (or add in some chicken or vegetable bullion cubes to increase the flavor). When reduced and hot, you can either use milk and flour or just flour and stock. In a bowl or coffee mug, mix some flour with either the milk or the stock, getting all the clumps out. Wisk it into the stock (if you just put the flour directly into the stock it will end up with clumps of flour that won't mix in well). Heat and wisk for a while (don't stir constantly or it won't thicken up very quickly). If you want it thicker, add more flour (but again, do it in a separate dish to avoid clumps). You could also use corn starch, or even a few potato flakes to thicken it more. Season with salt or whatever sounds good (any kind of seasonings you would normally put on a turkey). I usually make my gravy in my cast iron skillet.

Hope that helps.

[Malarky]

Turkey stock, reduced. I add spices. I generally thicken it with either potato starch or a roux (cooked flour/butter.)
allrecipes.com/howto/making-roux/

[vonna]

If you use the flour/milk mixture -- add a pat of butter to the reduced stock, bring it to a simmer and wisk as you add the flour/milk mixture. The butter prevents lumps.