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.
Sausage and Cream Cheese Crescents
Crack Chicken Foil Pack
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
Dolly Parton will sadly stop touring
Bananas won’t spoil in just a few days; with this method, they can stay fresh for up to two years!
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Savory Steak and Cheese Egg Rolls with Peppers and Onions
Grilled Lamb & Almonds Shrimp Roast Potato & Creole
Loved it! I made this for my son-in-laws 40th birthday party and it was a hit