Hi Don, That sounds interesting and different. I have always had a nightmare making gravy. My daughter Debbie is also a good cook so I asked her what I should do. She said take equal parts of butter and flour. Melt the butter and then whisk in the flour. She said I didn't have to do it on high because it moves very fast, so she said to do it on medium heat, it might be easier and it was. She also said to chill my turkey pan drippings so I could skim off any yucky fat if there was any. Then she said have my juice or broth ready there because as soon as the roux was ready to add it right away, mix it, then turn the heat down. I added some chicken bouillon and a little water to my pan drippings and it worked quite well, non of those yucky flour lumps, no corn starch and cold water slurry thing. I am definitely going to try it again. We had it with stuffing and today i am going to put some turkey on bread and put the rest of the gravy. Lora
----- Original Message ----- From: Don Lorah To: [email protected] Sent: Thursday, November 26, 2009 8:56 PM Subject: [RecipesAndMore] Thanksgiving I roasted a 15 pound turkey, cavity filled with vegetables ((from Sugar) candied sweet potatoes, mashed buttered turnips stuffing (stove-top) and cranberry sauce. Finished with a mince pie with flaky crust (Amish, Northstar) Anyone have any cooking experiences to share? Don -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
