Ingredients
4T butter
4T flour
3¾ cups stock or pan dripping (skim off fat)
¼ cup bourbon
1T flat leaf parsley, chopped
salt and pepper
1. In a saucepan over low heat, melt the butter; add the flour and stir constantly. Cook until light brown and smells like toast, approximately 2-3 minutes.
2. Add pan stock/drippings and bourbon while stirring. Turn the heat to medium high and cook until slightly thick, approximately another 4-6 minutes.
3. Season with salt and pepper to taste and add parsley.
TIPS & TRICKS
• This gravy is meant to be on the thin side, the idea is that it will be poured over the turkey and stuffing to warm them up.
• If you prefer a thicker gravy increase the butter and flour by 1 tablespoon each.