Hmm…there’s just something about gravy that makes (almost) everything on the Thanksgiving menu taste better. It makes turkey moister, dressing more flavorful and, if you’re looking for something to put on your breakfast biscuits the following morning, gravy will work on that too.

Sure, you could go out to your local grocery store and pick up some (sigh) ready-made gravy. But if you want to impress your grandma this year, why not go all out, make some from scratch and serve it up in that gravy boat she gave you?

Don’t worry. Out of all the things that could potentially overwhelm you, gravy won’t even scratch the surface of your to-do list. At least, this recipe won’t.

SUPER EASY HOMEMADE GRAVY

GATHER YOUR INGREDIENTS:

1/2 cup butter, cut into about 8 pieces

1 teaspoon of coarse black pepper

1/2 cup all-purpose flour

4 cups pan drippings OR 4 cups chicken stock

Step 1: I put all of the butter into a non-stick frying pan and melt it over low-medium heat (make sure to watch the butter pretty closely; it will burner faster than you think!). Typically, it takes about as long as two television commercials (2-3 minutes).

Step 2: Then I add my black pepper and stir it into the butter with a (metal) whisk.

Step 3: It’s now time to put the flour in. The key is to pour it in very slowly. Whenever I don’t, the gravy ends up with lumps in it and that’s not pretty or tasty (yuck!). Anyway, I use my whisk some more until all of the ingredients are well-blended (you’ll know you did a good job when the texture of everything kind of looks like wet cornmeal). I usually need about 3-4 minutes to make sure everything is nice and smooth.

Step 4: Now it’s time for the chicken stock (or pan drippings, if that’s what you would prefer). I also pour this in very slowly and use my whisk to whip everything up. This takes about 30 minutes total. (I know, but if you’re a self-professed multi-tasker, you can use this time to catch up with one of your girlfriends on the phone or something.)

Step 5: A really nice touch is to add a dash of sea salt and a couple of dashes of nutmeg. (A little bit of garlic pepper and an ounce or two of red wine couldn’t hurt either. If you do go with wine, just make sure to add it the same time that you’re pouring in the chicken stock). Then you’re all done.

That’s it? Yep. That’s it!

Now all you have to do is finish making the turkey…and the dressing…and…(LOL).

If you haven’t yet checked out our favorite turkey recipe, here it is. Go check it out, you will love it too!

Happy Thanksgiving!

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