10 tablespoons roast turkey drippings
4 cups chicken or turkey broth
4 cloves garlic, minced
1 onion, thinly sliced
1-2 tablespoons minced celery (optional)
1/2 cup thinly sliced mushrooms (or 1 small can)
8 tablespoons all purpose or Wondra flour
1/4 teaspoon Gravy Master (optional)
salt and pepper, to taste
onion and garlic powder, to taste
1 tablespoon fresh Italian parsley, minced (optional)

Remove cooked turkey to heated platter.

Pour off as much of the top fat as possible from roasting pan. Remove all but 10 tablespoons of pan drippings from roasting pan. Using a baster, obtain the dark flavorful drippings from the bottom of the pan, discarding the clear fat portion. Return the drippings to the pan.

Add 1 onion, thinly sliced and 2 cloves garlic, minced. A few tablespoons of finely minced celery and 1/2 cup thinly sliced mushrooms may optionally be added.

Blend in 8 tablespoons flour and stir, scraping up bits from the bottom of the pan, until mixture bubbles.

Add 4 cups of chicken or turkey broth and simmer for 5 minutes. (If you have turkey or chicken soup base, this can be used; follow directions on container to reconstitute to make 4 cups).

Stir in a few drops of Gravy Master, if you prefer a darker gravy (you can also use toasted/browned flour). After simmering for 15 minutes, adjust consistency as desired by adding more flour if the gravy seems too thin, or more water or broth if the mixture is too thick. Simmer another 5 to 10 minutes after adding flour to give it a chance to cook.

Add salt and pepper, onion powder and garlic powder, to taste. Stir in parsley during the last 2 minutes of cooking.

Makes 8 - 10 servings.

Variations: Add green onions, coarsely chopped, or scallions. A pinch of rubbed sage or Bell's Seasoning goes well with turkey. If Wondra Flour is used to thicken the gravy less may be needed; add half as much and check consistency, adding more if you like. Add 1/4 cup dry sherry or port wine and simmer for another 10 minutes. Use up to 1 lb. fresh mushrooms. For the best gravy ever, roast your turkey with a few strips of thinly sliced salt pork over the breast, or use Roast Turkey Rub. The drippings will make for extra tasty gravy!

Submitted by: CM