I've been using this recipe since it was first published and always receive praise. In fact, one year a couple of the guests argued over who would get the last of the gravy so I now make 3 batches to ensure there is plenty for everyone.
denajmartin Posted: 11/08/10
bobbo605 Posted: 11/08/08
We made this gravy for the first time back in 1997, right after we moved into our first house. While it takes a long time to make with prep work, a lot of it can be made days in advance, making the final preparations quick and easy. In a nutshell, this gravy is hands-down, the BEST gravy we've ever made. The chardonnay really makes the flavor. THis will be our 11th year making this gravy, and it still tastes wonderful! We actually always have enough to freeze for gravy for the potatoes at Christmas!
jsnets Posted: 11/24/09
Made this gravy when the recipe came out in Sunset in 1997. Have made it every year since, really don't even need the recipe any longer, it's so easy and in my head. I make a traditional roux with butter and flour to thicken rather than the cornstarch....it's gravy, not rocket science. Flavor is incredible and I always make the stock the day or days before and only thicken on the turkey day...so easy. Everybody loves it, everybody!