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OF THE 1940'S & 50'S






Turkey Gravy  Gravy Boat

I was requested to include a recipe for turkey gravy in oldetimecookin.  Well, I am more than happy to oblige anyone's request.   Here is one that is in my grandmother's cookbook that I altered a bit to come out more "smooth".  Patience is a virtue when making any kind of gravy or sauce and I'm sure that this one will please.  Enjoy!

Your Host,  Brad

The amount of gravy you can make will depend on the size of your bird and the drippings left over.  You can use bouillon to add flavor for a larger batch of gravy, but I wouldn't.

Making the Gravy

Drain all fat and juice from roasting pan into a large glass measuring cup.  Let stand for fat to float on top, then pour off all but 1/3 cup of the fat (this is based on a medium sized turkey.  For a larger turkey, you can keep more fat in the measuring cup.  Return fat and juice to the roasting pan (so that you can scrape the good stuff off the bottom).  Add 1/3 cup of flour and stir and scrape until flour is blended in smoothly and the residue on bottom of the pan is loosened.  Add 1 1/2 cups of chicken broth and 1 cup of milk.  Place over low heat, stir constantly, and bring to a slow boil.  Boil for about 5 minutes stirring continually.  You can add more liquid if gravy becomes too thick.


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