Melt

• 3 tablespoons margarine

Stir In

• 3 tablespoons flour
• Salt and pepper, to taste

At this point you’ve made a roux – the basis for a variety of sauces and gravies. Stir the roux until it is bubbling and smooth to cook away the taste of the raw flour.

Stir In

• 1 can Campbell’s chicken broth, undiluted
• ½ cup milk, or other liquid
• Pan drippings from turkey

Stir until gravy boils to prevent lumps. Simmer on low one additional minute, stirring constantly, and then remove from heat.

Glenda’s Secrets of Success

1. Make sure the roux is smooth or the gravy will be lumpy as well.
2. Milk makes the gravy creamier; pan drippings give it flavor.

“Well, your cholesterol level is lethally high, Homer, but I’m more concerned about your GRAVY level.” – Dr. Hibbert, The Simpsons