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Pan Gravy

Yield 3 1/2 cups
After the turkey is roasted and "resting" on a serving platter, reuse the broiler pan to make this golden gravy.


  • 3 tablespoons all-purpose flour
  • 1/3 cup water
  • Pan drippings
  • 2 cups chicken or turkey broth
  • 1 teaspoon browning-and-seasoning sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Combine flour and water in a small bowl, stirring well; set aside.

  2. Pour pan drippings into a large measuring cup; skim off fat. Add enough water to pan drippings to equal 3 cups. Combine pan drippings, chicken broth, and remaining 3 ingredients in broiler pan; stir in flour mixture.

  3. Using two burners, bring gravy to a boil over medium-high heat, stirring constantly to loosen any browned particles in pan. Reduce heat, and boil 5 minutes or until thickened.

  4. Note: If you use only one burner to make gravy, it may take longer for it to thicken.

Christmas with Southern Living 1997