Gravy Recipe

Ingredients

 4 cups warm cooking liquid: a combination of deglazed and degreased pan drippings, and turkey stock equalling 4 cups in total
 6 tbsp cornstarch
 6 tbsp cold water

Directions

1

Place the warm cooking liquid in a medium pot, which is set away from the heat (burner).

2

In a measuring cup, dissolve the cornstarch in the water and then whisk it into the warm liquid; mixture should become lighter in colour. Return the pot to high heat and cook, stirring continuously until the mixture comes to a boil and has thickened; scrape the bottom of the pan constantly to prevent a thick film and lumps from forming. The gravy, when properly heated and thickened, will return to its original colour. Strain the gravy through a fine sieve before transferring to a gravy boat or bowl.

3

If the gravy is too thin: remove the pot from the heat, make a little more of the cornstarch solution: 3 tablespoons cornstarch with 3 tablespoons water. Add a bit of the solution to the liquid and prepare in the same manner as before; or, add more until you obtain the desired consistency.

4

If gravy is too thick: whisk in some turkey stock or cold water, in tablespoon increments, until the gravy reaches the desired consistency. Taste and adjust the flavourings and then reheat gravy until it comes to a boil.

5

The gravy can be kept on a low heat for 30 minutes or so. Any longer and the gravy may thin out a bit and separate. To remedy this problem, whisk to incorporate mixture, or add a bit more cornstarch solution and prepare in the same manner as described above.

Ingredients

 4 cups warm cooking liquid: a combination of deglazed and degreased pan drippings, and turkey stock equalling 4 cups in total
 6 tbsp cornstarch
 6 tbsp cold water

Directions

1

Place the warm cooking liquid in a medium pot, which is set away from the heat (burner).

2

In a measuring cup, dissolve the cornstarch in the water and then whisk it into the warm liquid; mixture should become lighter in colour. Return the pot to high heat and cook, stirring continuously until the mixture comes to a boil and has thickened; scrape the bottom of the pan constantly to prevent a thick film and lumps from forming. The gravy, when properly heated and thickened, will return to its original colour. Strain the gravy through a fine sieve before transferring to a gravy boat or bowl.

3

If the gravy is too thin: remove the pot from the heat, make a little more of the cornstarch solution: 3 tablespoons cornstarch with 3 tablespoons water. Add a bit of the solution to the liquid and prepare in the same manner as before; or, add more until you obtain the desired consistency.

4

If gravy is too thick: whisk in some turkey stock or cold water, in tablespoon increments, until the gravy reaches the desired consistency. Taste and adjust the flavourings and then reheat gravy until it comes to a boil.

5

The gravy can be kept on a low heat for 30 minutes or so. Any longer and the gravy may thin out a bit and separate. To remedy this problem, whisk to incorporate mixture, or add a bit more cornstarch solution and prepare in the same manner as described above.

Gravy Recipe