{"id":10206,"date":"2016-11-07T05:00:44","date_gmt":"2016-11-07T13:00:44","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=10206"},"modified":"2017-03-22T17:07:46","modified_gmt":"2017-03-23T00:07:46","slug":"traditional-turkey-gravy","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/traditional-turkey-gravy\/","title":{"rendered":"Traditional Turkey Gravy"},"content":{"rendered":"

This post is sponsored by Pacific Foods<\/a>, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!<\/em><\/p>\n

\"Traditional<\/p>\n

November! It's here! It's time to start thinking about cranberry sauce and turkey and pumpkin pie and GRAAAVY!<\/p>\n

I'm working with Pacific Foods today to share an easy, traditional gravy recipe using their Organic Turkey Broth. I decided to get on the gravy train a bit early, and thought you guys might like a recipe for gravy that doesn't require roasting a bird - this one is made without drippings: because sometimes you don't have a bird to roast! Or maybe you don't want to wait for the bird to be done! Making gravy ahead of time = much easier on the timing, amiright?<\/p>\n

\"Traditional<\/p>\n

I've shared some of Pacific Foods<\/a> with you before and can't reiterate enough what a great company they are - they are dedicated to keeping food real<\/em>, sustainable, nourishing, and affordable. They're all about increasing access to healthy foods, and do so by offering their soups, sauces, broths, non-dairy beverages, etc. (they keep adding more wonderful products!) in BPA-free, shelf-stable cartons.<\/p>\n

\"Traditional<\/p>\n

Pacific Foods is an Oregon Company, and their turkey broth <\/a>was the first organic option available on the shelves! It's naturally free of GMOs, gluten-free, USDA Certified Organic, and made from free-range, humanely raised turkeys. Are you convinced? I am. I've used their broths for many, many years and am always delighted with their product.<\/p>\n

\"Traditional<\/p>\n

To make gravy without drippings, you really only need three things: fat, thickener, and stock. BUT: it's a lot better if you can add some flavor, which you can do with onion, garlic, shallot, etc. I went to shallots, since I love their flavor! Start by cooking the shallot (or whatever aromatic you choose), and not being afraid to let it brown a little, then make your roux, add the broth, and BOOM: you have gravy! Seriously, it's deceptively simple.<\/p>\n

\"Traditional<\/p>\n

Serve this over potatoes, meat, vegetables, biscuits - pretty much whatever<\/em> you're eating! Enjoy!! I hope the final two months of the year are off to a great start for all of you!<\/p>\nPrint<\/a><\/span>

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