Lisa Romerein
MAKES: About 2 1/2 cups; 8 to 10 servings

How to Make It

Step 1

Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

Step 2

In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

Step 3

Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Step 4

Nutritional analysis per 1/4 cup.

Ratings & Reviews

iheartoaktown's Review

November 27, 2013

CalaLily's Review

December 28, 2011
I have used this recipe since it was published in 2004 and it is absolutely delicious! It has been a hit time and again and the turkey meat is always tender, juicy and so flavorful!

piacere's Review

December 19, 2008
This gravy was delicious and the turkey with guajillo tamarind glaze (the meal it was meant to accompany) was top notch, including the chorizo cornbread stuffing.