4 cups pan dripping or stock or combination of both
1T flat leaf parsley, chopped
salt and pepper
1. Pour the pan dripping into a fat separator. Allow it to sit for a few minutes then pass through a strainer. If you do not have 4 cups of liquid add stock to make 4 cups.
2. In a medium saucepan over medium heat, melt the butter; add the flour and stir constantly. Cook until light brown and smells like toast, approximately 2-3 minutes.
3. Add the pan drippings while stirring. Turn the heat to medium-high and cook until slightly reduced and gravy has thickened, approximately another 4-6 minutes.
4. Season with salt and pepper to taste; add parsley.
5. Serve with turkey and side dishes.
TIPS & TRICKS
• This gravy is a little on the thin side. I like it this way so you can put it on top of everything!
• If you wish it thicker gravy, simply take 1 tablespoon flour and mix it with 1 tablespoon soft butter until it forms a paste. Add just a marble size piece of the paste to the hot gravy then whisk till combine. Allow the gravy to cook a minute. Continue adding the butter mixture a little at a time until you reach your desired thickness. It should thicken up very quickly so add the mixture slowly.