Bourbon Pan Gravy

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.

Perfect Thanksgiving Gravy

Ingredients

4T butter
5T flour
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.