GRAVY
*best when used with homemade broth - recipe at the end.
Mash 6 T butter with
3/4 c flour
Mash until it's a paste and break into 4 chunks.
Bring 6 c chicken broth to a boil. Reduce heat to low and gradually whisk in flour chunks one at a time, whisking until thick and smooth. Boil 3 minutes. Cover surface with plastic wrap and refrigerate until needed within 2 days. If longer, be sure it's in an airtight container in the coldest part of the fridge. Can also freeze until needed and slowly cook and reheat to thaw before continuing.
When you make your gravy;
After your turkey is done, add the pan drippings - at least 3/4 - 1 cup (up to 2 cups) heat until hot and serve!
*broth*
6 c chicken broth (water with bullion is fine)
2 lg. onions, chopped
1 c sliced fresh carrots
1 c water or dry white wine
1/2 c celery leaves and stems
Mix all ingredients in a soup pan and simmer 1 1/2 hours. Strain through a wire strainer and disgard vegetables. Add water if needed to make it 6 cups.
Save for gravy.
