Stir, stir, stir
Pass the gravy boat! On Thanksgiving, brown gravy tends to find itself in the middle of all the deliciousness. It’s perfect on turkey, mashed potatoes, or anything for that matter. Ditch the packet and try this brown gravy recipe.
Linda Boren is on Team Brown Gravy. She remembers learning to make gravy when she was 12.
“My father had four girls and he decided each one of them could have a job and it would make the planning for the family events a lot easier,” Boren explained.
Boren’s job: make the gravy.
She says anyone can make it from scratch!
The good news: Boren shared her family recipe for brown gravy with Heartland Weekend.
Recipe for Brown Gravy:
Drippings from your choice of meat (about 2 cups worth)
2 1/4 cups water (separated)
2 heaping tablespoons of cornstarch
1 tablespoon parsley
1 cup chopped, sauteed onions
1/2 cup finely chopped celery
Salt and pepper to taste
Start by cooking your turkey or meat of your choice.
Remove the meat, and fat from the pan, leaving your drippings behind.
In a medium saucepan bring the drippings and 2 cups of water to boil over medium-high heat.
Add in the parsley, onions, and celery.
In a small bowl whisk together cold water and cornstarch until dissolved. Pour into the boiling gravy and reduce heat to medium-low.
Stir the gravy until it reaches your desired consistency.
Season with salt and pepper to taste.
A few notes…
- Tip No. 1: The best gravy comes from the drippings of any kind of meat you have.
- Tip No. 2: Stir, stir, stir. You don’t want any clumps in your gravy, nor do you want it to stick to the bottom of your pot.
- Tip No. 3: To give your brown gravy even more flavor, Boren strongly suggests adding in some of your favorite spices. She enjoys a mixture of garlic, thyme, rosemary, cumin, and coriander
Are you on Team White Gravy? Here’s a recipe for you.