Preparation:
Begin with the turkey drippings. If using them, strain through a fine-mesh sieve to remove any bits. Let the drippings cool slightly, then skim off any fat that rises to the top. If you lack sufficient drippings, supplement with chicken or turkey stock until reaching the desired amount.
Melt the butter in a medium saucepan over medium-low heat. This marks the commencement of your roux, the foundation of your gravy.
Once the butter has melted, whisk in the flour. Stir constantly and let the mixture cook for about 2 minutes. This step is crucial to eliminate the raw flour taste.
Irresistible No-Bake Mini Turtle Cheesecakes – A 5-Star Delight!
Prince Harry’s Reaction to William Receiving New Title
Easy Italian Meatloaf
The cleaning lady reveals the secrets of a sparkling bathroom
Why you should put 2 bay leaves under your pillow before going to bed
BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES