Apart from the bird, the most important element on my family’s Thanksgiving table is the gravy. I learned the art of gravy making watching and working alongside my dad. His skill came from his mother in similar fashion. I’ve written tidbits about our particular obsession with turkey gravy in the past and this year, I brought the story together with the recipe for a piece in the fall issue of Edible Philly.
If you’ve been looking to improve your gravy situation, the recipe I shared in the article will help. It is scaled to make just a quart, but depending on how many guests you plan on serving (and how much leftover gravy you want to have), you can ramp up your production as is needed.
While we’re on the topic of Thanksgiving, if you’re in the market for cranberry options for the upcoming holiday, I have you covered.
- Faux “Canned” Cranberry Sauce
- Honey Maple Cranberry Sauce
- Spiced Cranberry Jam
- Pear Cranberry Jam
- Low-sugar Pear Cranberry Jam
- Apple Cranberry Jam
- Apple Cranberry Compote
- Pickled Cranberries
Finally, there’s a trio of sweet potato recipes I wrote for Table Matters five years back that are so good that they’re worth revisiting.
For those of you who are in the US, how’s your Thanksgiving planning going? What are the classics that you serve year after year? And are there any recipes you’re trying for the first time this year?
Thanks for sharing!
This would make a fabulous Christmas gift!
Do you think you could make the toasted flour in advance and store iy in the freezer? That would make weeknight gravy so much easier?
You totally could. Brilliant idea!