I almost always use the packet stuff. I dont make the best when I do the pan drippings and flour trick. It usually ends up coming out tasting like flour. Just wondering if anyone has any tricks or any great recipes. This can be for any gravy recipe. I have a few different ways to make it.
I always use the water leftover from the mashed potatoes. And using the pan drippings does make it taste sooo much better. I have just been lately doing the above and than still cheating with the packet stuff.

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Use Wondra Flour for making gravies. It mixes so much smoother. I don't recall it ever tasting bad to me. You can also use cornstarch. Just remember cornstarch usually continues to thicken even after you turn the heat off.
I always read the directions on the box(either cornstarch or Wondra) and follow it loosely.
You can still add the dripping to your packet gravies too. Or add a little bouillion to your homemade stuff.

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If it tastes like flour, you're not cooking the flour long enough...you really need to make a roux with fat and flour.

When I make turkey gravy...I pour all the turkey pan drippings into a liquid measuring cup. Take about 1/2 C of the fat and put it back in the roasting pan. Let the rest of the drippings/fat separate (stick it in the fridge to speed it up).

Heat the roasting pan with the fat over med/high heat...using a shaker or lightly by hand, scatter about 1/2 c of flour over it and cook it. The ratio for gravy is 1 part flour and 1 part fat. You really have to stir constantly with a wooden spoon or whisk, so it doesn't burn. While you're doing that, you're also scraping up any little bits of browned meat in the bottom of the pan, which is great for flavor and color.

You have to cook it til the flour browns slightly, but don't burn it. After it's browned, start to add broth or stock (or even water that veggies have cooked in) slowly. Keep stirring/whisking and have it at a simmer. Add your drippings that you had set aside for the fat to separate, be sure to skim the fat off though! Cook until desired thickness.

I usually run mine thru a seive into the gravy boat so it's super smooth.

Be sure to season it well with salt, pepper...whatever works for you/your family.

Gravy can take some practice...if you're thinking of doing it for Thanksgiving, maybe just try with a chicken a few times to practice before the big day!

Good luck!

making gravy is cake!!!!!!!!!!!!!!

use CORNSTARCH and water....perfection every time...bring to boil,stirring constantly and then reduce......killer gravy takes less than 5 minutes!!!!!

dont even try making it w/flour!!!

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Great tips Oregano. I do like the flour better for making gravies, if I get it right. Have you ever used Wondra?

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I have nothing to declare except my genius."
- Oscar Wilde (1854-1900) upon arriving at U.S. customs 1882

I always just make a roux with butter and flour, then mix it in the drips after they are boiling. Works every time...

Or the other thing I do, is mix flour and water, (more water than flour) in my tupperware mixer/shaker thing. Then pour it into the drips and whisk it till its thick.

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Meghan8.Samantha7,Cameron4

Right! You need to cook the flour until it smells nutty!

I also use cornstarch. I have always mixed the cornstarch in a coffee cup with some cold water until it dissolves then add gradually to boiling pan drippings or canned broth. I used to try adding the cornstarch directly to the boiling stock but it would lump up. My ex MIL told me that it dissolves better in cold water - and she was right!!

I haven't actually...I just do it the way my Mom taught me.

I make gravy a little differently ...

First, in a small frying pan, I toast my flour. BE CAREFUL. Flour is not only flammable, it also explodes so heat the flour carefully, stir constantly and don't leave it unattended. Anyway, heating the flour in a small frying pan will cook off any moisture that is in the flour (which can make the gravy bind up) and it will turn the flour a mellow toasted tan color. It releases a nice nut-like quality to the flour and it won't taste flour-y.

Next melt butter in the toasted flour and make a roux. Cook that until you see it thicken.

Add in the pan drippings - not the grease. Add water or broth as needed to make a decent quantity (about a cup or two). BTW, usually you have to collect the drippings during the last quarter of the cooking time because drippings can either cook off or re-absorb into the meat. Many times I've gone to make gravy and found that the drippings completely disappeared!

Once I have the gravy prepared, I add a few drops of 'browning bitters'. You'll find it in the seasoning / spices aisle in a little brown bottle. The browning bitters deepen the color to a pleasant shade and help enhance the flavor. Don't add much - a little goes a long way.

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