A great pile of mashed potatoes holds a spill of brown gravy.

Turkey Gravy

Turkey without gravy would be as wrong as ham without biscuits. Gravy is essential for ladling on the meat, the dressing, and the mashed potatoes, and is also the key ingredient in leftover hot turkey sandwiches.

  • Prep Time: 20 minutes minutes
  • Yield: 8 Servings
  • Giblets from one turkey
  • 4 cups water
  • 2 celery stalks whole
  • 2 carrot sticks whole
  • 1 large yellow onion quartered
  • 2 tbsp salt
  • 1 tsp black pepper
  • ½ tsp white pepper
  • 1 whole garlic clove peeled
  • 1 cup canola oil
  • ½ cup all-purpose flour
  • Place the giblets in a saucepan and cover with water. Bring to a boil and add the celery, carrots, onion, salt, black and white pepper, and garlic.
  • Reduce the heat and cook for 30 minutes at a slow boil adding water if necessary.
  • Strain the ingredients, reserving the stock. Heat the oil in a skillet over medium heat. Add the flour and stir until well mixed. Stir in 2 cups of the reserved stock and continue stirring at a slow boil until the gravy thickens. Add more stock until desired consistency is reached; we prefer a less thick but not soupy gravy for our turkey.
  • Serve with Turkey & Carol Fay's Biscuit and Cornbread Stuffing

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