(More on that soon.) Whether it’s your first time making Thanksgiving dinner or you’ve hosted for the last 15 years, I bet you’ve come across some questions when it comes to making gravy.

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I make my gravy roux with equal parts fat and flour. Campanaro takes the flavor of his roux one step further with this easy gravy upgrade: “To make the roux, I toast the flour, which gives it ...

From a make-ahead gravy to a quick and easy recipe that can be pulled together in minutes, here’s how to make gravy no matter how much time you have.

Gravy is where all the flavour can be found in a roast dinner. You don’t need buckets of it (others, I’m aware, would disagree – if you really want to wind my mum up, under cater on the ...

I love making gravy from scratch as it’s unbeatable over a freshly baked potato or fluffy mashed potatoes. But sometimes, store-bought gravy is the way to go, especially when you don’t have ...

Turkey stock for gravy Ingredients: A big stock pot or tabletop pressure cooker, such as the Instant Pot The neck, giblets (except the liver, which can give the stock a mineral-y flavor), and ...

In a medium saute pan or pot over medium heat, heat the turkey fat. Add the flour, whisking it with the fat, and cook for 2 minutes. Add the hot stock or broth, whisking to combine. Continue to ...

Servings: 8-10 Ingredients: Roux: 1/2 cup butter 1/2 cup all-purpose flour Drippings: 1-2 cups strained roasted turkey drippings Juice of 1/2 lemon 6 cups stock (turkey or chicken) Salt and pepper ...