You should be able to run a finger through the gravy on the plate and see a parting of the waves. Christmas dinner is not something you eat in 10 minutes, so if the gravy is too thin your potatoes ...

How to use roux for gravy. When you’re ready to make gravy for Thanksgiving (or thicken other sauces or soups), simply take the roux out of the freezer and break it into chunks while it’s ...

Slowly pour separated liquid into a liquid measuring cup; discard separated fat. Add turkey or chicken stock to liquid as needed to equal 2 cups total turkey liquid. Set aside until ready to use ...

Season with extra defatted drippings and salt and pepper to taste and the gravy is done. Turkey Gravy (Makes about 2 cups, about 8 servings) 4 tablespoons turkey fat (from the drippings)* ...

Easy Turkey Gravy (without drippings) Ingredients: Butter (1 tablespoon per cup of stock) Flour (1 tablespoon per cup of stock) Turkey stock. First, you will need to make a roux, which is just ...

Let cool and store gravy in a sealable container in the refrigerator for up to 5 days. When ready to finish the gravy, place it in a pot over medium heat on the stove and cook, stirring ...

Once that’s ready, I pour in the chicken stock until it’s nice and bubbly, then add herbs like thyme and bay leaf. Inevitably, I will burn my finger six to eight times tasting to see if it’s ...

If you want you to-go feasts hot and ready to serve, pickup is Nov. 22-23 at your convenience. Cold and hot catering pickup is available Nov.13-23. Meal prices: $105-$160+ ...