Yield: Yields about 3 cups.
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Nice gravy. Ours turned out a bit on the thinner side and the flavor was suprising milder than I thought it would be.
This is the best gravy I've ever made. I've made it several years in a row. Its become my standard recipe. I can't wait to make it this Thanksgiving Day. It's creamy, rich and fantastic flavor. Never disappoints. For the broth, use the Fine Cooking recipe for three-herb turkey broth by Ris Laccoste. I make a double batch and use it for post-Thanksgiving soup as well.
This gravy is superb- I also don't make the broth from scratch- it's excellent.. we have done this ever since the '05 edition came out (so 2 years in a row- 3 since I plan on doing it again this year)..
This gravy is wonderful. It is full of flavor and has become a family favorite. I don't make the rich turkey broth from scratch and it still comes out perfect.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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