Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Homemade Turkey Gravy

Homemade Turkey Gravy

Homemade Turkey Gravy

I wanted to provide you with a no fail turkey gravy formula that I found back in 2005. * For each cup of gravy, use 1 cup of liquid + 1 tablespoon of fat + 1½ tablespoons of flour.

For example: To make 12 servings of turkey gravy, use 4 cups of liquid (broth plus de-fatted pan juices) + 4 tablespoons fat + 6 tablespoons of flour. • If you don’t have enough of the turkey pan drippings to make the amount of gravy you need add homemade or low-sodium store bought broth to make up the liquid difference.

3 secrets to perfect gravy:

1. Use a wire whisk to stir the gravy to avoid lumps.

2. Make sure to thoroughly cook the flour in the fat (before adding the liquid) to avoid a starchy taste.

3. Salt is the key to great flavor.


  • 3 cups turkey stock with pan drippings
  • 2 T. Butter
  • 3 T. Flour
  • Salt and pepper to taste


  1. Once the turkey is removed from the roasting pan, skim any visible fat from the pan drippings.
  2. In a large sauce pan add butter, melt.
  3. Using a wire whisk stir in flour to melted butter, whisk to form a paste.
  4. Once paste forms, slowly whisk in turkey stock and pan drippings.
  5. Stir until thickened, reduce heat to low and simmer 5-10 minutes.
  6. Salting you gravy is key to great tasting gravy, add and taste constantly.
  7. Start with about 1/2 tsp. for 4 cups of liquid.
  8. Then sprinkle in a tiny bit at a time, stirring and tasting until desired flavor achieved.
  9. Add pepper.
  10. If your gravy is lumpy, use a strainer to remove lumps.
  11. Never use a blender or food processor to try to remove small lumps from gravy.
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