Ingredients
Roasted turkey drippings
Reduced-sodium chicken broth
1 shallot, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
Method
Sources
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Italian pasta organized by shape — which sauce belongs with which pasta
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Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.