Preparation:
Begin with the turkey drippings. If using them, strain through a fine-mesh sieve to remove any bits. Let the drippings cool slightly, then skim off any fat that rises to the top. If you lack sufficient drippings, supplement with chicken or turkey stock until reaching the desired amount.
Melt the butter in a medium saucepan over medium-low heat. This marks the commencement of your roux, the foundation of your gravy.
Once the butter has melted, whisk in the flour. Stir constantly and let the mixture cook for about 2 minutes. This step is crucial to eliminate the raw flour taste.
LEMON BLUEBERRY LOAF: SUNSHINE IN A SLICE
Yum! Made this for friends at church, and everyone asked for the recipe!
Corn Flakes with Bananas
Bleach stains on clothes, don’t you dare throw them away: solve everything in the kitchen
Made this for dinner tonight and the hubby went for 2 extra servings!
ULTIMATE CHICKEN CASSEROLE
Warm potato salad
She saw a moving trash bag and knew right once that there was life inside!
Molhadinho prestige cake.
