The Gravy Games: A Jeanne and Cassondra Fifth Day of Christmas Food Fight

Turkey 2014Have you ever been faced with an unexpected challenge where you’ve gone “Oh sh** can I pull this off?”

That happened to me this Thanksgiving.

We were lucky enough to get asked to Thanksgiving dinner this year at the home of two dear friends. The couple was newly married, and a group of us descended on their house as the final meal preparations were in full swing.

It was a pitch-in dinner, so we had a bit of everything. But the main entre’ was oven-roasted turkey. And contrary to Duchesse Jeanne’s ideology, if you’re having turkey, you must have mashed potatgravy5 mccormickoes and gravy. But that’s a whole nuther story.

Jeanne: Yes! To the mashed potatoes.  A resounding NO WAY to the gravy.  Nope.  Slimy madness, I tell you.  What is this passion people have for pouring fowl grease over everything on their plates??

Cassondra:  Excuse me…it’s about…you know…taste….flavor. And I was trying to tell a story here.

Jeanne:  *looking abashed* Oh.  Sorry.  Pray, continue!

gravy9Cassondra:  Alrighty then.  The cook of this couple is a young man who took on the challenge of a big group for Thanksgiving, and he handled it perfectly. In the final few minutes, with the stand mixer whirring the mashed potatoes into creamy goodness, he pulled the perfectly browned, perfectly moist turkey out of the oven with a flourish, transferred it to a platter to be carved, turned back to the roasting pan and…hesitated.

I was helping wash up the prep dishes because pitch-in dinners are just that way—I can’t sit around and not help if there’s stuff to be done—when I caught the slight panic in his eyes. His gaze landed on me and he said, “Cassondra, can you make the gravy?”

“Absolutely!” I forced confidence into my voice.

Truth? I’ve made gravy a bunch. And I’ve failed a bunch.

Jeanne: *whispers* That’s because good gravy is hard, and bad gravy is awful!  I can make good gravy, but why?

Cassondra: *glares*  For you who aren’t aware, gravy is one of the gravy10pinnacle dishes for the successful southern woman who plans to call herself a cook, because no holiday meal is complete, whether it’s ham or turkey, without a side of mashed potatoes made into a perfect pond, filled with yummy, slurpalicious gravy.

Jeanne:  Ick.

Cassondra:  *squints at Jeanne* Whether it’s white gravy (we call that breakfast gravy around these parts) or brown gravy (that’s dinner gravy), bottom line, it’s the nectar of the gods.

Jeanne: *harrumphs* No matter what you call it, its as nutty as yesterday’s fudge to drown perfectly magnificent biscuits in white gravy, and equally superb potatoes in brown gravy.  But you have to finish the story.  What did you do?

gravy13Cassondra: *rolls eye*  In a minute.  Breakfast gravy is not just for biscuits.  I don’t eat it that way, though I have complete respect for a good plate of hot homemade biscuits smothered in freshly made white gravy.

Anyway…Breakfast gravy, for some of us, is to hide the eggs, so we can get our protein without actually…you know…tasting the bird embryos.

Jeanne: Snork!  Loooooove me some bird embryos.

Cassondra:  *wrinkles nose*  I want so much to like them, but I don’t really. The gravy smooths the way.  *glances at Jeanne’s “ain’t givin’ in” look*  I see we have another food fight brewing here, don’t we?

Jeanne: *looks smug*  Well, it IS our little Evil Twin, holiday tradition!

Cassondra:  Okay fine. Let’s just stop right here and settle this.

Jeanne:  Pistols at dawn?  *grins*

Cassondra:  No. Mashed potatoes at dinner.  *taps foot a few times, contemplating*  How can this be?  You grew up in the south.  I mean, surely your mama made gravy.  How can you not like it?  What’s not to like about gravy?

Jeanne:  I’m totally down with mashed potatoes.  LOVE them.  Any kind of gravy8potato – Irish, Yukon, Sweet, red-skinned – can be mashed in my presence and I will rejoice and sit down to eat.  It’s the drowning in grease that I loathe.

Cassondra:  Noooo–

Jeanne: *holds up hand, stopping the interruption* Gravy is just….what was it you said yesterday?  Ah, yes, *clears throat to produce the perfect sound*  “EWWWWW!”  It’s neither liquid nor solid – a perpetual confusion of form – and it’s frequently too salty and lumpy to be borne.  Mostly, however, it’s the texture for me.  I’m pretty much okay with the salt part, but it’s just…slimy.  Sorry can’t come up with a better word.

sausagegravyCassondra:  *squares shoulders, shakes finger back and forth*  It’s neither liquid nor solid because it’s sauce.  You know…..that stuff that elevates good food to excellent?  Good gravy is sauce, and is neither greasy nor slimy.  That’s bad gravy.  Explain.

Jeanne:  In a minute.  Not only is it greasy AND slimy, people really do put it on everything on their plates.  Seriously!  You know that, right?  OMGosh.  They drown the dressing, the turkey, the potatoes, the casseroles (whatever those may be) and suddenly their plates look like a lake with protruding boulders of meat and veg.  Bleech.

Cassondra:  *considers*  Casseroles are a whole nuther argument.  Okay I’ll give you that a sea of gravy with protruding food lumps is gross.  But that’s not the gravy’s fault.  That’s the error of the user.  Blaming the gravy for that mess is like blaming the pencil for accounting errors! It’s like blaming the spoon when you gain weight!

Jeanne: *ignoring all this*  It’s not just the lumps on the plate.  The gravy boatlumps in the gravy itself…*shudders*

Cassondra:  Give us all a break here.  NOBODY makes lump-free gravy the first time.  It takes good technique and lots of practice.  And even excellent cooks fail now and then.

Jeanne:  Lumpy gravy is gross.  But you’re right.  It takes practice getting that whisk going just right and making sure your flour doesn’t clump.

Cassondra:  Yeah, and about that….you said you make good gravy.  If you don’t like gravy, how do you know you make good gravy? Gravy is an art form. What exactly does “good gravy” mean to a woman who doesn’t eat it?

Jeanne:  Well, good gravy is, like your mama’s fudge, acceptable in one format only.  I think it is only good on stuffing.  Not dressing, which is a solid, usually cube-like mass, but dressing, which is fluffier, breadier, and, well, better.  Grins.  (I do believe we never settled that whole dressing/stuffing thing, did we?)

Cassondra: We settled that one.  We agreed to disagree.  Good stuffing is not *grimaces* cube-like.

Jeanne: *ignoring the cube comment* And as to what good gravy IS, it’s smooth, light, and well blended, having only moderate or minced pieces of meat in it.  These would be from the pan drippings, of course, which you use to make said gravy.  If it’s from a jar?  Bleeech.

Cassondra:  Well at least we agree on that.  I understand busy moms and gravy 1harried cooks feeding their families have to sometimes resort to quicker alternatives.  But gravy is so fundamentally easy

Jeanne: *raises eyebrow*

Cassondra:  It is.  Once you get the hang of it, it’s quicker to make gravy from drippings than it is to make it from some envelope of powder.  And I can taste premix gravies a mile away. Same as I can taste fake mashed potatoes, which are, by the way, abomination. *steps back, takes a moment*

Mikasa gravy boatJeanne:  Well, we definitely agree there, for sure.  *shudders*  Fake mashed potatoes.  Who thought that was a good idea?  Anyway, I guess I don’t know that I DO make good gravy other than that people who’ve been with us at holiday meals where I’ve made it say I do, and then promptly empty the gravy boat.  Grins.

Cassondra:  You own a gravy boat?  *hesitates*  Wait. What am I saying?  You’re almost as much of a dish whore as I am. Of course you own a gravy boat.

Jeanne:  *looks smug yet again*  I have several, actually. The Mikasa one there is the “big” gravy boat I use.  I have a silver and a Limoges and, I think, a plain white one.  Ha!  But I only make gravy because there’s bound to be a mutiny at my table if I don’t, given that my darling husband and I’ll-eat-anything-not-nailed-down son are fans.

Cassondra:  *studies nails*  Gentlemen of refined taste, I’d say.

Jeanne: Snork!  Not disagreeing, but snork! Can I continue?gravy12

Cassondra:  Sorry. I get a little carried away about gravy. *waves hand* Proceed, proceed.

Jeanne:  Ahem.  My youngest, he’s a texture guy, like me.  He steers wide and clear of the gravy.  Now the cranberry sauce, on the other hand….if you want any, get it before my youngest does.  Grins.

Cassondra:  *shakes head*  Likes slimy, ooky cranberry sauce but doesn’t like nice, smooth gravy.

Jeanne: *quirks a smile*  Likes tasty, fruity, tangy delicious cranberry sauce and abjures gravy.  (Have to confess, I think he suspects I will try to hide food he doesn’t like with said gravy, which he already doesn’t like the texture of, even when it’s GOOD gravy.)  And you nearly turned me green with that can of “gluten-free-vegetable-gravy” – As my mother would say, “What in tarnation are they thinking?” Vegetables do NOT make gravy. Furthermore, most gluten-free stuff is like most organic stuff – it isn’t.  SNORK!  (But that’s a fight for another day!)

limoges gravy boatCassondra: Ha!  We have the truth of it!  You gravy haters actually fear what’s hidden UNDERNEATH the gravy! Muahahahaha!  The truth comes out!

Jeanne:  *rolls eyes* You never did tell us how your gravy turned out.

Cassondra:  It actually rocked.  Good homemade drippings plus a little thickening…POOF!  Good gravy!

Now it‘s up to you, Bandits and Buddies. I lost yesterday’s food fight in a terrible rout. 

What about gravy?

Do you like it?

Brown gravy? Or White gravy?

If it’s white gravy for breakfast, do you like sausage in yours? (I don’t, but it’s very popular here in the south)

At the holidays, does your gravy go on your potatoes?  Your turkey or ham? Your dressing?  Do you drink it with a straw? I just about could….ahem.

Can you make your own gravy?  What’s your secret to getting it to come out smooth?

Do you use a mix as a starter base?  Or do you make it from scratch? Share  your gravy secrets!

And do you own a gravy boat?  More than one?

It’s that time of year for savory sauces. Let’s dish on gravy.

One commenter today will receive a $10 Barnes & Noble gift card from Cassondra, plus a copy of DEAD RUN, Jeanne’s latest Faithful Defenders romantic suspense, and a German Shepherd ornament!

photos courtesy of Wikipedia and the authors

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Comments

131 Comments

  • Amy Conley says:

    I HATE gravy, unless it is biscuits and gravy (white gravy). I can eat it without sausage, but I like it with the sausage better. I can make white gravy, from scratch, thanks to my late mil and the Holland cookbook (not sure which church it’s from, but one of them). Now my hubby and children LOVE gravy, white, brown, you name it, they will eat it. And hubby cooks any gravy which isn’t white. He makes great gravy, or so everyone says. He also makes his lumpless. His mother did it too. Usually my white gravy comes out pretty smooth also. The key to to keep stirring and smaching down those lumps and mixing them in, really fast.

    • Jeanne Adams says:

      Hey Amy! The Golden Rooster will be glad to know you’re in MY #GravyFree camp today!! Hahah! I thought he’d gone to Jane’s but then I realized there were 6 comments in moderation. Arrgh. As Cassondra said yesterday, we have no idea why some Bandits and some buddies are going to moderation. Its random and it changes. Grrr. Hate hackers!!

      Snork. Sorry to rant.

      I’m LOL though, here. SEE CASSONDRA!! There are people like Amy and me, who can make good gravy even if we don’t like it. Grins.

      • Cassondra Murray says:

        Oh but she DOES like it. And she only makes the gravy SHE likes–the white gravy. *looks smug*

        Ha!

    • Cassondra Murray says:

      Amy, how interesting that you like the white gravy but don’t like the brown.

      You know what though? When I go to the little local diners to eat, if I get fried chicken and mashed potatoes, I get the potatoes with white gravy. I love breakfast gravy, and –okay this is totally weird–sometimes I’ll get an order of fried chicken, with mashed potatoes and WHITE gravy–and scrambled eggs for breakfast. They know I’m weird. They barely raise an eyebrow now. The white gravy goes on the potatoes AND hides the eggs at the same time.

      Love it that your hubby can make good brown gravy!

  • Amy Conley says:

    BTW, gravy on anything is the same as two foods touching and I can’t do that! Even when eating biscuits and gravy I put my biscuits on one side of my plate and gravy on the other side. I then breakoff pieces of biscuit to dip into my gravy, which really makes it more of a dip than a gravy.

    • Jeanne Adams says:

      My youngest is that way. I think it’s a texture thing. Would you agree?

    • Cassondra Murray says:

      Amy I know so many people who don’t like their foods touching. I don’t have that issue really, although there are certain foods I don’t want touching the other food. I don’t want my biscuit touching my gravy until I’m READY. Then pour it on. (I think it’s that I don’t want the biscuit getting soggy, though breakfast gravy really doesn’t make things soggy. Hmmm..I’ll have to think about that.)

  • Jane says:

    I’m a gravy lover, but don’t have a gravy boat. I must shop for a nice one. I’m down with both brown and white gravy. The only time I’ve had sausage in the gravy is when I’ve eaten at Cracker Barrel. Gravy goes on both the turkey and potatoes. Ours usually comes from a can.

    • Jeanne Adams says:

      Hey Jane! Well, the Rooster’s headed your way, I see. *Pssst! Don’t tell him we’re talking about gravy today….*

      Ah, one for Cassondra’s Gravy Camp. #TeamGravy Alas! Even YOU have sampled the ewww that is sausage gravy. Sigh.

      Grins.

    • Jeanne Adams says:

      Eep! Rooster detour! I didn’t realize there were comments in moderation – drat that! – sorry!

      • Jane says:

        No worries, Jeanne. When the GR comes around we’ll go shopping for a gravy boat and check out the holiday windows at Bloomingdale’s and Macy’s.

        • Cassondra Murray says:

          OH! I’ve ALWAYS wanted to see those! Alas, I’m never in The City at the holidays.

          I hope they’re fabulous this year!

        • Jeanne Adams says:

          Oh! How fun! Its on my bucket list to come to NYC for the holidays some time, skate in Rockefeller center by the beautifully lit tree and see all the windows. Grins.

    • Cassondra Murray says:

      Ha! *fist pump* Jane loves gravy Wooot!

      Jane did you LIKE the sausage gravy? I can eat it but I admit that I don’t love it as much with the sausage in it. I’d rather have it plain with a little black pepper.

      And Cracker Barrel has introduced SO many southern foods to the rest of the country. They’ve changed their menu and I don’t like it as well as I used to, but it’s still always a standby for basic, good food.

    • Cassondra Murray says:

      OH, and what kind of gravy do you buy? I feel a little experiment coming on. I’ve had gravy mixed from powder packets, but never from a jar or a can. I think I might need to taste these just for posterity.

      • Jane says:

        Cassondra, we buy either Campbells or Heinz. They’re decent. The Heinz comes in a jar. The Cracker Barrel sausage gravy is the only kind I’ve tried and it was tasty, but would love to try it a more “authentic” version.

  • Mary Preston says:

    I love gravy. We have always just made it from the pan juices. Nothing smooth about it, but very, very tasty.

    I couldn’t imagine making gravy any other way.

    • Jeanne Adams says:

      I make it from pan juices too, Mary. :> Doesn’t mean I have to like it. I guess you’re #TeamGravy

      But do you have a gravy boat? (Bet you do…)

    • Cassondra Murray says:

      Bwahahahaha! Another gravy lover.

      Mary, my gravy is often rustic as well. If I have bits and pieces in the pan juices, I might chop them up fine, or not, depending on how fast I’m moving and how formal the meal.
      I do like the liquid of it as smooth as possible though, in that I don’t want lumps of flour in it. Those are the achilles heel of gravy, and the hardest thing to manage, in my view.

  • Minna says:

    We always make the gravy from scratch.

    • Jeanne Adams says:

      I’m so glad, Minna. I’m sure the jar stuff will do in a pinch for you #TeamGravy people. Just…

      • Cassondra Murray says:

        See, I realized after we loaded the blog last night that I’ve never actually HAD jar gravy. I’ve only had the powder mixes at restaurants. I don’t like the flavor of those (Steve does. Blech) nor the consistency, nor anything else about them. I eat my potatoes bare rather than that.

    • Cassondra Murray says:

      Good for you, Minna! Brown or white? (Do you have white gravy for breakfast there?)

      • Minna says:

        Brown. And no white (or any other kind of) gravy for breakfast.

        • Amy Conley says:

          Minna, this time of year, we eat biscuits and gravy, a lot, for supper. So see you can still have your white gravy, only for dinner. On these cold nights, nothing beats a helping or two of B&G for dinner. It’s fast and it’s filling. So, go ahead and splurge.

  • flchen1 says:

    Love gravy of all kinds (clearly an equal opportunity eater here 😉 ) I’m not tremendously confident in my own gravy making skills (and we might have a gravy boat, but I can’t remember… bet it’s in the back of one of the cabinets somewhere…) but DH is a fine cook and can likely whip up whatever gravy my heart desires 😀

    Lucky me!!

    • Jeanne Adams says:

      Oh, yes, lucky you, even if we are talking about gravy. Sigh. Yes, I see that Cassondra is going to gloat. Just 9 am and already she’s winning the gravy war. Grins. Chalk up another for #TeamGravy

      Isn’t is great though, to have your guy be a cook? Ahhhhh! So lucky. Mine will grill – and grill well – and make breakfast foods, so I guess I’m lucky too.

      • Cassondra Murray says:

        *bats eyelashes* gloat? Me?

        Why on Earth would I do such a thing? Other than..you know….she loves GRAVY GRAVY GRAVY nah nah nah nah nah!

        *composes self* ahem

    • Cassondra Murray says:

      Ah, you are a lucky lady if your guy cooks! You know Dianna Love, right? Her amazing husband is a brilliant cook. When I go to her house, and the choice is “eat out or Karl will cook,” the answer is always “Karl!”
      Mine, unfortunately, does not cook, though when I’m really sick he can manage jello for me, which is FAR better than nothing.

      And WOOOT! Another vote for GRRRRRAAAAAVY! *grin*

      • flchen1 says:

        LOL, Cassondra and Jeanne!! And YES, I know I am SOOOOOO blessed because my man cooks! The kids all know that when Daddy’s cooking, the food will be amazing. They are OK with whatever I make, but it isn’t the same 😉

  • Helen says:

    You Guys crack me up 🙂

    I love gravy over everything although we don’t have white gravy here in Australia but brown gravy yep and lots and I will put my hand up and say that these days I often make it with the powdered stuff but I do make a mean gravy out of the juices in the pan and some corn flour and gravy mix or you can use a teaspoon of vegemite (which is a yeast extract) lots of ways to make it and I love it on mashed potato and baked potato and meat and we don’t have those biscuits here but I would love them I am sure with gravy sorry Jeanne I have to agree with Cassondra on this one and we put it in jugs not gravy boats LOL.

    have Fun
    Helen

    • Jeanne Adams says:

      In jugs? Like a syrup pitcher? Grins.

      And vegemite in gravy? Wow. Weird. (To us yanks) Hey, did you see that there’s a youtube video of Hugh Jackman showing Jimmy Fallon the REAL way to eat vegemite? Snork. Pretty funny.

      I’ve never made it with corn flour! Have you Cassondra?

      • Cassondra Murray says:

        I’m guessing corn flour is corn starch, and that’s how I thicken my gravy. No lumps. *grin*

        • helensibbritt says:

          I am guessing that corn starch and corn flour are the same and it does thicken up the gravy and I am usually 99% good with the no lumps and yes we use fair sized jugs for the gravy 🙂

          Have Fun
          Helen

          • Amy Conley says:

            Back to the corn flour/corn starch, NO THEY ARE NOT the same thing. I would think making gravy out of corn flour would make it gritty. Corn flower is what’s used to make corn bread and muffins, totally not the same, But yes, if you need to thicken ANY gravy a dab of corn starch will do it every time.
            And Helen and everyone else here who lives “Down Under”, I have a friend who’s mother was a chef, but she had ZERO idea about B&G. So I sent her the recipe for the gravy and how to make home biscuits the way we Yanks eat/call biscuits. It is now one of their favorite foods! We guessed a bit on measurments cause even with the converter it is a little off. My friend now regularly makes B&G for her to very quickly growing boys because it does stick to your ribs for a while and they aren’t asking to eat again in an hour, now they can wait two hours! LOL So, if anyone would like to try American B&G for breaskfast, lunch, or supper and would like a recipe for the biscuits, let me know and I’ll help ya out.

          • Cassondra Murray says:

            Amy I’m thinking maybe in AUSTRALIA, corn starch is called corn flour. Not sure about that of course, but what you’re calling corn flour –the stuff you make cornbread out of–I call that corn meal.

            That’s why I thought maybe the “corn flour” in Australia was what we call corn starch.
            My mom and the old timers in our family sometimes made corn meal gravy for breakfast or to serve over potatoes when we ate game, but I never much liked it. That “mealy” consistency just didn’t do it for me. I would never put that in a brown gravy I don’t think.

            Interesting that you all call it corn flour.

      • helensibbritt says:

        LOL Yes I have seen that one with Hugh showing people how to eat vegemite and he does it so right 🙂 and yes we often use it to flavour stews and casseroles as well it is good for lots of things the old vegemite 🙂

        Have Fun
        Helen

    • Cassondra Murray says:

      Oh how cool that you have so many variations on gravy! Corn flour must be what we call corn starch over here.

      Not a fan of Vegemite when I’ve had it before, but never thought of using it for something like this. Also had no idea it was a yeast extract. That explains that odd, pungent flavor though.

      So you pour your gravy out of pitchers instead of ladeling it/pouring it out of a gravy boat? Do you have a special pitcher you keep just for gravy?

      I have to say, cannot BELIEVE you guys don’t have biscuits over there. I mean, I know you call cookies biscuits. But I figured you had biscuits and just called them something else.
      Do you not have the Pillsbury canned biscuits and pastries–or something like these? https://www.google.com/search?q=Pillsbury+canned+biscuits&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj6kt-86-XJAhUDND4KHXqeB_EQ_AUICCgC&biw=960&bih=473#imgrc=eoSI9BRyIVLGUM%3A

      • helensibbritt says:

        And yes we just poor the gravy out of the jugs 🙂 and no we don’t have those biscuits over here some of them look like scones to me and some look like muffins but no we don’t have the as you say what you call cookies we call biscuits, and yep vegemite is used for lots of things not just spreading on bread or toast 🙂

        Have Fun
        Helen

  • Sandyg265 says:

    I’m not a huge gravy eater although I do like it on turkey. And some things like Salisbury steak need gravy.

    • Jeanne Adams says:

      Hey Sandy! Well, you’ve put your fork on why I don’t eat Salisbury steak. *looks smug* If it needs gravy, it’s not for me. Grins.

      Cassondra, do you make/eat Salisbury steak?

      • Jeanne Adams says:

        “Salisbury” is a hard word to spell. Just sayin’

      • Cassondra Murray says:

        I don’t eat Salisbury steak. Just don’t like the flavor usually. I don’t eat chicken fried steak or chicken fried chicken either, which both require gravy as part of the dish.

        Just don’t like those.

    • Cassondra Murray says:

      Sandy, you’re right. Some dishes just REQUIRE gravy as part of the dish. Interestingly enough, I generally am not a fan of those sorts of dishes.

      I guess I like my gravy as an adjunct. *grin*

  • Laney4 says:

    Love brown gravy; have rarely eaten white gravy, let alone heard of having sausage in it….
    Gravy goes on potatoes, turkey, dressing AND bread. If I were to try drinking it with a straw, its consistency would be like drinking a milkshake, so I think I’ll pass on that, at least this year, LOL.
    I always make my own gravy from roasts, but I keep cans on hand too. Sometimes I buy something like TV dinners, and extra gravy comes in handy to add. I also buy instant mashed potatoes in a package that comes with dry gravy too, so I use those gravy mixes (where you just add water) when I’m having let’s say pork chops, where I can’t make gravy myself with the drippings.
    As for making it smooth, I have used a green Tupperware container from 1981. First I pour tap water in, then I add flour, place the rippled lid on top, and shake like crazy. I pour that mixture into the heated grease, constantly stirring with a whisk. Should there be any lumps when it’s done, I just strain them out.
    Yes, I own one gravy boat, but I usually use a 4-cup measuring cup because it holds more.

    • Jeanne Adams says:

      Obviously, Laney, you are in #TeamGravy. Drat! I’m not going to win this one.

      Had to LOL about the gravy boat and the measure cup. Grins.

      But still…shuddering a little over the packaged mix, but only because I don’t like gravy anyway, much less from a mix. SNORK!

      • Cassondra Murray says:

        Ha! Bet you knew that going in though. I knew I didn’t have a prayer of winning with “I hate fudge” yesterday.

    • Cassondra Murray says:

      Laney you’re bringing up SO many memories. TV dinners. I haven’t had one of those in so long I don’t even know what they’re like anymore. My mom used to get those when I was a small child. I loved them and thought it was so much fun to eat in front of our small black and white tv. (Yes, I’m that olde)

      But YES, extra gravy on hand for those sorts of things would be a must. Especially if you’re feeding a family. And if you don’t have the drippings, it’s white gravy or…..store bought. Sometimes you just can’t get away from that.

      I may have to get over my prejudice about jar gravy. I’ve asked Jane what kind she uses. I think I’m going to get some just for grins.

      I’m guessing you’re not from the south. It’s hard to miss white gravy when you grow up anywhere in the southern half of the US. I don’t think you’ve missed much by not having sausage gravy, but an awful lot of people just love it.

      My husband loves gravy on bread. ANY kind of bread. If I have light bread in the house, he’ll eat two slices of bread doused with gravy for supper. (If I let him get away with it.)

    • Shannon says:

      Yes! The tupperware thingy is great. Perfect gravy every time.

  • Deb says:

    I have SOOOO missed popping in here at the Lair, and am glad to be back. I won’t go into the whys and wherefores, but just glad to be here.

    I love gravy, and there’s none like my mother’s! My husband doesn’t like gravy; what is wrong with him?! I like it on potatoes and even meat.

    The secret to making a good gravy….from scratch…. Oh, yes, I know, but does that mean it works for me, ha! It’s a 50-50 shot. (Just a little bit of hot broth, mix with flour to make it thick, slowly add broth to incorporate the flour….)

    All gravy; turkey, chicken, beef….

    We really like sausage gravy and biscuits, and at the Hin House it is often an evening meal with fried eggs. I prefer homemade baking powder biscuits or Bisquick biscuites; Jerry, my husband, prefers the ones out of a tube.

    I have a gravy boat with my good china set, but seldom use it. Sometimes I put gravy in a little pitcher, but still use one of my many gravy spoons.

    • Cassondra Murray says:

      Deb we’ve missed interacting with you and all of our buddies every day. It always felt like an escape. I hope life where you are is all well and troubles are not the reason you’re relieved to be back.

      See….here’s the thing. Until my chef mother-in-law taught me to use corn starch to make gravy, I never could get it smooth. NEVER. NOT ONE TIME in all the years of trying, could I get the flour lumps out of it.

      Corn starch makes it quick and easy. Two tablespoons of corn starch with a small bit of COLD water (that cold water is key, I’ve found. Don’t understand it, but it’s so) mixed into a thin slurry, then poured into the BOILING drippings. A few minutes of cooking and ta-da! Gravy. Season to taste.

      As to biscuits, I’m not a biscuit snob–not even one little bit, but homemade anything is usually best. HOWEVER our Piggly Wiggly repackages Pillsbury frozen biscuits and sells them at a really good price, and I keep those ALL the time. Pop two biscuits in the ove, and 20 minutes later I’ve got breakfast. Don’t have to make the whole lot. They ‘re wonderful biscuits, too, but I get a little suspicious because they turn into a brick really fast if you don’t eat them while they’re hot. I’m not looking too closely at that.

      And I also serve gravy out of my measuring cup with a small silver ladle. Not fancy at all, but this is what I do for all but holiday meals or special occasions. We usually eat very casually. Small kitchen, small house. I serve out of the pots unless I’m giving a buffet dinner, which is the only time I dish up food. I NEVER put it on the actual table (except for bread, condiments and…GRAVY) because there’s just not room.

    • Jeanne Adams says:

      Deb we’re glad to be back in the Lair and glad you’re back too. :>

      Cassondra, I claim 1/2 points on this one because her hubby is #TeamGravyFree! Grins.

      Deb, you make it sound easy. Grins. And Cassondra, I’ve tried it without cornstarch and with and I prefer WITH cornstarch, but I use less than you. Weird, right? :>

      As to biscuits, I’m not a biscuit snob either. If it’s even vaguely biscuit-like I will eat it. Nom, nom, nom. Scratch is best, but can biscuits are super good too. Grins.

  • Anne says:

    I LOVE gravy. I use the turkey carcass, make broth out of it, defat it (no slimy gravy for me) and freeze for my next turkey dinner (I do not like turkey soup). I use the 2-3 qts. of broth and the fresh (degreased) drippings and make as much gravy as I can. Nothing better than hot turkey sandwiches smothered with gravy as leftovers.

    • Cassondra Murray says:

      Anne, I think this is a brilliant idea, and I’ve seen a couple of ideas surrounding this.

      One is to freeze that gravy in small batches–like in pint freezer bags–to use for meals when you just need a little.

      The other is to freeze it in ice cube trays and use the small “cubes” of it as a hit of flavoring for sauces and/or to add when you don’t have enough drippings to use as sauce for something else you’re cooking (like the pork chops Laney4 mentioned).

      Do you defat by letting it cool, then just removing the fat layer? That’s what I usually do. When my mother in law passed, one of the things I got from her kitchen was a special funky-looking jar designed to separate the fat in gravy and sauces. I never really got the hang of that, and recently I accidentally broke the funny spout off of it, which hurt my heart a little.
      Always interested in people’s techniques for this.

      • Anne says:

        Yup, I refrigerate it overnight and just take off the fat layer in pieces if possible. Lately it hasn’t been getting as firm so I lose a little o the broth as I scrape it up with a big spoon.

        I’ve read the freezing it in small batches and ice cube trays, but I know I’ll use it all for this purpose.. I did try bagging spaghetti sauce so it would take up less room and it wasn’t super successful. Maybe I rushed too much and it was messy even though I tried putting the bag into a container to keep it open while I poured, ladled. My name brand bags didn’t hold up that well either. I have tried the ice cube trick with lime juice, but something in the (straight) lime juice didn’t freeze hard. I did get cubes but they weren’t very firm on the outside and ended up sticking together (but I could easily break apart).

        • Anne says:

          BTW, I too hatethose spouted defatters. They never work for me. I keep meaning to get a bulb baster to suck up the fat from the fresh turkey drippings. Right now I put it in a clear bowl let the fat rise and spoon as much off as I can.

    • Jeanne Adams says:

      Sigh. Yep, not gonna win this one! Anne, you’re so thrifty and smart to do that! I may not love gravy, but I sure can admire the thought of saving it from a good bird and having it with sandwiches!

  • catslady says:

    I’m kind of on the fence lol. My biggest problem is since I do the Thanksgiving dinner by myself, I just never seem to have the time to fuss with gravy and have only tried a couple of times. I get flustered when trying to get everything done at the same time. I do like a good dark gravy though but only on the meat and potatoes. Never on my stuffing. I put hours into making that stuffing!! I cheat and by the jar (yeah not great but for those that insist on something lol). My mom never made turkey gravy and I guess I never thought it was necessary lol. And sorry to say I buy the already made potatoes – I know.

    • Cassondra Murray says:

      It’s okay catslady. We all have our “cheat” points, especially when we’re cooking for a crowd and we’re the only cook!
      I make these funky dressing balls (I hear Jeanne snorking right now) you may remember from the stuffing wars we did some time back. My cheat is to make them in advance and cook them right before.
      Dang, you need two ovens at the holidays, don’t you?
      Anyway, you, Jane and the others have convinced me I need to try the new jar gravies. I bet they’re a big improvement over the powder mixes.
      I have never met an instant potato I could like, unfortunately, but potatoes are really easy for me and I’m fast at it, so I’ve never had to worry about that.
      The gravy, on the other hand–that’s an art form.

    • Jeanne Adams says:

      Ooh, a 50/50 gal! Grins.

      I have to second Cassondra though, when you’re the only cook for a crowd, it’s tough to mange it all and “cheat points” are totally necessary!

      And yes, I’m snorking about the balls. SNORK!

  • Colleen C. says:

    I love gravy… but I am not a fan of sausage gravy! Give me turkey, chicken, white, brown… ooh talking about gravy has me craving white gravy and chicken fingers… yummy, LOL!

    • Cassondra Murray says:

      Colleen, we are one in this. I love gravy of all kinds. I make gravy at least once a week when I roast a chicken (quick and easy high-heat roasting) for supper. Make gravy out of the drippings. We don’t eat a lot of red meat these days, alas (I lOVE red meat) but I really like roast beef gravy too.

      But sausage gravy….I’m just not a fan. I like sausage, but actually I don’t like sausage IN most dishes. Hmmm…Just realizing this as we discuss it.

    • Jeanne Adams says:

      Score another one for your side, Cassondra! #TeamGravy is totally winning.

      Colleen, while I don’t like gravy, that litany of meat made ME hungry! Chicken fingers…hmm…wonder if I have some in the freezer?

  • Elaina says:

    I don’t care for gravy and have never used it when cooking. I enjoy foods that are natural since it allows me to taste the actual food and enjoy it.

    • Cassondra Murray says:

      Well now see, to me, gravy enhances certain foods. Not all, that’s for sure. I’m not one of those folks who believes in drowning everything in gravy. But some foods…..yeah…the gravy makes them divine to me.

      But Jeanne will be SO with you on this. She’s getting some votes, and more than I thought she might. Seems there are a few folks out there who are just not fans of gravy.

    • Jeanne Adams says:

      AHA!!! Finally!! Thank you! #TeamGravyFree I love the clear taste of foods free of sauce. Grins.

      Of course, I feel that way about salt too – most people over-salt things. Grins.

  • EC Spurlock says:

    I am very picky about gravy; I like some gravy but not others. My hubby loved him some white gravy and biscuits, but I never cared for it; the only way I like white gravy is on chicken-fried steak. Beef gravy I can do without; the flavor is too overwhelming for me and I prefer to have rosemary roasted potatoes with my roast beef anyway. I do like turkey gravy and yes I put it on the meat and potatoes but not on the stuffing. My mom used to make a fabulous pork chop gravy to go with her chops that was my favorite dinner growing up, but alas I have never been able to reproduce it. And I agree, gravy from a jar is an abomination; it is always too salty and I don’t know what they put in it but I find it indigestible. So I guess I have a foot in both camps.

    The only gravy I make consistently is from a 16th Century recipe book I stumbled across in my college library. You coat the chicken with flour, brown it, and then add water and simmer and it makes its own gravy. Because the flour is already evenly distributed, the gravy comes out smooth every time. That’s how I prefer to make gravy, tossing the flour with whatever is in the pan to distribute it evenly before gradually adding water, and I find it comes out lump-free most of the time.

    • Cassondra Murray says:

      EC, this is how my mom tends to make her gravy. She makes a roux out of flour and whatever’s in the pan–the small browned bits (her fried chicken gravy is the best.) And THEN she adds milk or water to create the gravy.

      I can do that succesfully. My trouble comes when I’ve got TOO many drippings (like when I high-heat roast chicken, I have to add broth to the pan to keep it from cooking dry because they oven’s so hot). Then I’ve got so much liquid to start out with that I can’t start with the roux.

      Hmmm…wonder if I could pour most of it off, start with just a little, make the roux, then add the rest back? *thinking*

      So about that 16th century recipe….do you have that written out anywhere? And are you leaving the chicken IN the pan to cook after you brown it?

      I’d very much like to try that. I have a small collection of old cookbooks and it’s a (little practiced because of lack of time) hobby to see if I can make those work. Just–interesting, those old ways.

      • EC Spurlock says:

        It’s a really simple recipe. The original recipe calls for a whole fryer cut up, but I usually just use chicken breasts. Melt 2-3 tbsp butter in a frying pan and add about 1/2 onion and a clove of garlic, finely chopped. Mix together about 1/2c flour and 1/2 tsp each marjoram, thyme, parsley and savory. (The original recipe has the herbs in a bouquet or herb bag but I like to put them right in the mix for more flavor.) Coat the chicken with the flour mixture and brown both sides. (I will often add another tablespoon or so of the flour mixture to the pan as well to make sure the gravy will thicken up properly.) Gradually add about a cup of water, scraping up the flour that may have stuck to the bottom of the pan, until gravy forms at your preferred consistency. Cover, reduce heat to low and simmer for about 30 minutes, turning chicken halfway through and adding more water as needed. (Bone-in chicken may take longer to cook through.) Serve over rice, pasta or mashed potatoes.

        You can also substitute pearl onions for the chopped onions for a smoother flavor and classier appearance, and sometimes I will add about 1/4c of frozen peas in the last five minutes. I have also made this on camping trips using canned chicken, and about 3 tablspoons of flour and the spices stored in a ziplock bag ready to dump in. Just add a little water to keep the gravy from getting too thick, heat through, and pour over instant mashed potatoes.

        And yes, you can use just a little of the pan juices for your roux and gradually add more as the roux thickens. I’ve done that many a time and it works very well.

    • Jeanne Adams says:

      Okay, half points for me! *Happy Dancing* Grins.

      EC I’d love to see that old recipe. Wow, it sounds delish and now I’m really, really hungry.

      Cassondra, that’s usually my issue as well – too much yummy stuff, not enough flour in the world to make it gravy.. Snork!

  • Sally Schmidt says:

    I love homemade gravy, white or brown depending on what it’s going with, white gravy with fried chicken, yum. But my husband prefers that yucky stuff in the jar (what’s wrong with him???) so unless I really want it for myself that’s what I often use. This year we deep-fried the Thanksgiving turkeys so it’s hard to get the right base that I usually make for the gravy. Lucked out though since Costco’s turkey gravy tastes remarkably good and couldn’t be easier.

    • Cassondra Murray says:

      Sally I’ll have to remember that about Costco’s gravy.

      And yes, what is your hubby thinking?

      I sometimes have to add chicken broth in the early stages of roasting to make sure I have enough drippings and/or they don’t cook dry in the pan.
      MUST have gravy. *grin* *sticks tongue out at Jeanne yet again*

      • Sally Schmidt says:

        And I am ashamed to admit it but he says he prefers Stove Top Stuffing. I draw the line there. But what can you expect from someone whose mother made spaghetti sauce using Open Pit BBQ sauce. Gag, right?

        Costco’s prepared mashed white and sweet potatoes aren’t too bad after you doctor them up a bit either. We really had a lot of health issues and other things going on this year so I took the easy way. Not exactly the from scratch meals I prefer but no Stove Top in sight either.

        • Cassondra Murray says:

          Sally, I know exactly what this is like. You do what you’ve gotta do. It’s still better than eating out all the time, which gets so expensive. And at least you generally know what’s in the food, too.

          My husband has this going on just like yours. There are some things he craves because he grew up with them. Those tastes–soft white bread out of a bag, canned veggies (canned corn tastes nothing like fresh corn, yaknow?), canned biscuits–those tastes hang with you. My husband prefers my homemade in almost all cases now, but now and then still craves a serving of box mac and cheese or something of its ilk, and I admit that sometimes I want salmon patties made out of canned salmon because it’s a meal I grew up with, even though I make good patties out of fresh salmon now.
          The stove top stuffing–see…I don’t like it because my mom always made homemade. Steve LOVES stove top stuffing though. I refuse to even try a stuffing recipe that uses Stove Top Stuffing as a base. I just don’t like that flavor.

          • Jeanne Adams says:

            Okay, the three of us are in sync on the Stove Top.

            My hubby loves certain things that, like Steve, he grew up with. Pickled Herring. *Gags* Seriously? Ewwwww. He’ll eat stove top too, and like it, though I don’t keep it in the house.

            Cassondra, I love salmon patties from canned salmon for the exact same reason you do. Grew up with them and that taste is unique to canned salmon. Grins. Maybe not totally healthy, but totally “home.”

          • Sally Schmidt says:

            Haven’t thought about salmon patties from salmon in a can in years, but it’s a good memory. The salmon (and pretty much everything else) came from a can, but we also always had creamed (canned) peas and fried potatoes. Yum.

            On the other hand, we also had something my mom said was stewed tomatoes: canned tomatoes, a slice of Wonder bread broken up in them, sugar added. Never seen anything like that since, although I learned another friend from the Midwest had them too.

        • Jeanne Adams says:

          I’ve tried those, Sally, and they aren’t bad. And the difference is, they are REAL potatoes that are prepped and packaged, not powder. Grins.

      • Jeanne Adams says:

        Snork! *Sticks tongue out, right back*

        I’ll have to check out Costco’s gravy!!

  • Sorry, Duchesse, but I am a BIG FAN of gravy !! Not so much biscuits and gravy unless it is my Mom’s white gravy. I haven’t had any that comes even close to hers. Of course it could be those giant “cat head” biscuits she mixes up in the same metal bowl my grandmother used.

    I love brown gravy on mashed potatoes! In fact, I’d rather not eat mashed potatoes unless there is gravy. Our family’s favorite gravy is made with Bisto gravy mix from England. It is DIVINE !! We eat it on potatoes, but our favorite food on which to eat it is Yorkshire puddings. My Mom learned to make Yorkshires from our neighbor in England and they are the absolute best !! My Mom can make brown gravy from scratch, but I only make it with Bisto.

    Now in Louisiana they make a roux gravy and it is good on almost anything.

    I will eat gravy on potatoes, dressing and beef. But never on other vegetables or meats. Not cool.

    • Cassondra Murray says:

      Louisa, now I’m interested in the Bistro gravy mix! You’ve been all over the world and have doubtless tasted some kick-ass gravies. If you like this mix, I definitely want to try it.
      My mom’s white gravy is also the best I’ve ever had. Especially when she makes it from the drippings of her fried chicken.
      Yorkshire pudding…alas….I’ve made some efforts at that, and have not been terribly successful. I get a little rise on the sides, but never even, never pretty, and never reliable. However, the good thing is that even the failures are yummy with that dish.
      Never had it with gravy. Always put powdered sugar on it and maple syrup and eat it for dessert.
      *slurp*

      • Cassondra Murray says:

        OH and I will drizzle some gravy over white meat chicken or turkey because it can be so dry. Not the dark meat though. Doesn’t need it.

        Other meats…I don’t do gravy over those. Don’t even like the chicken-fried patty parts is parts meats that REQUIRE gravy as part of the dish. I don’t eat those.

      • I too am incapable of making those beautiful, puffy generous Yorkshire puddings like my Mom makes. Mine look like stomped on toadstools. But with enough Bisto gravy EVERYTHING tastes better. Mom makes Yorkshires when she does roast beef, carrots, potatoes and Brussels sprouts. I never thought about them with syrup. Must try that !!

        Bisto is amazing and the fact it is a mix makes it more so. You can get it from any British foods online store. I’ll look up the one we use and send you the link.

        Many of the sauces I loved in France and Italy frankly have the consistency of gravy, but you know haute cuisine. Gravy is far too pedestrian a term for their sauces. 🙂

        • Jeanne Adams says:

          Yep. Grins. Even if they used what we call gravy – and heaven forfend they try sausage gravy – they’d have to give it a fancy name.

          Le haute poulet sauce specialle

          SNORK!

        • Cassondra Murray says:

          Snork! You know, white gravy is basically just a bechamel sauce–or a roux by another name–but you’re right. We couldn’t call it anything as pedestrian as gravy! Snork!

    • Jeanne Adams says:

      Mmmmmm. Cat head biscuits. Damn, now I really, really WANT some!! Grins.

      Hey gal! Love the thought of you using your mother’s bowl. :> So cool.

      And what is it about our mothers’ generation that made such good food?

      • I don’t know what it is, but that generation definitely has the knack ! Of course my mother grew up helping to cook for six brothers so her skill is understandable. A matter of survival I would imagine ! And biscuits were a staple of their diet, as were vegetables and chicken. They grew up on a share cropping farm and had to eat what was left once the harvest was done and whatever livestock they could raise or game they could shoot. Good gravy probably made some of that game a lot more palatable! 🙂 Now I want some of my Mom’s biscuits covered with butter and cane syrup. YUM!

        • Cassondra Murray says:

          Yes, and gravy made from meat drippings stretched a meal. Made the bread taste and seem more like meat, yaknow?

          Which is also why they stuffed birds as well. It made the bird go further. Or at least that’s what I believe.
          Most of the good food we eat now (or that I ate growing up) started as what I call “poor folk food,” My family really wasn’t far from that even then. I was the only one at home from the time I was about three, so I never saw the time when my parents had to stretch meals that way, but I remember asking my mom why my dad would have eaten milk & bread as a child (he still loved it as an adult–break up cornbread and pour milk over it to make a meal) and she said, “that’s all they had, and a lot of times they were lucky to get that.”
          From that point, I looked at food a little differently.
          And I so appreciate good food, whether it’s poor folk food or not. :0)

        • Jeanne Adams says:

          That must be part of it – you, Cassondra, and I had parents who were farm folk. :> Mama had only sisters, but to pay her way through college, she cooked for the college president and his staff, and he often fed all the maintenance people once a week. Mama said he often would bring a whole department in for a meeting and she’d cook for that. So, she learned to cook for a crowd as well, that way. :>

  • Brenda Rumsey says:

    I love from scratch white flour gravy made with milk…over biscuits, meat, potato, or just plain bread. I must say, the first time I made it for my new husband, it came out so thick a fork stood straight up in it…LOL. But now after 42 years I can pretty much get it right every time. Don’t have a gravy bowl, but would love to….they come in such wonderful designs and shapes.

    • Cassondra Murray says:

      Brenda I often get mine too thick, as I learned from my mother and the thickening is guesswork on the white gravy.
      We usually end up having WAY too much gravy because we then have to thin it down. *grin*

      The thing about the white gravies is they get thicker the longer they stand, even warm. Or at least mine do. Maybe I’m not making it right.

      • Brenda Rumsey says:

        Your right Cassondra. The longer it sits the thicker it gets. I think that night I was just trying too hard to impress my new husband….smile. I like mine thick (not quite that thick) and my family liked it thin….which also causes a problem. Sometimes I end up making two gravies…brown thin for them and white thick for me…funny but it works;

        • Cassondra Murray says:

          Yes, it does work.
          Especially at the holidays, we always make special batches so people have what they love. My poor mother had to make special dressing for my husband because he was an onion hater (even cooked onion) when we first married. She did it faithfully though, using onion powder instead.
          Now he’s willing to eat cooked onion so it’s easier. *grin*

    • Jeanne Adams says:

      Sigh, another vote for #TeamGravy, but I had to LOL about the “standing a fork in it” Grins.

      You should get a gravy boat! If you love the gravy, and obviously you and your family do, it’s fun to have the boat to float it in. Grins.

  • anne says:

    I use gravy only at Thanksgiving when everyone has to have it. It is simple and easy and we all look forward to this added extra but not through the year.

    • Jeanne Adams says:

      Ahh, Anne, another Gravy lover. Sigh.

      Grins.

      A lot of people only make it at Thanksgiving. I usually only make it at Thanksgiving and Christmas when i’m doing a Turkey because my boys demand it. Grins.

      Do you have a gravy boat?

    • Cassondra Murray says:

      Anne, really? You only make it at the holidays?

      Do y’all just want to keep it special? I like it too much to wait all year.
      *grin*

  • ellie says:

    A gravy bowl would be wonderful since bowls are not effective. I make gravy from an old recipe which everyone loves. Stuffing is homemade and special.

    • Jeanne Adams says:

      I take it you love it. Sigh.

      I am SO losing this one, Cassondra! hahah!!

      Ellie, you’re right though, a regular bowl just won’t work as well for gravy as a gravy boat. :>

    • Cassondra Murray says:

      Oh yes, the gravy boats are wonderful because of the spout. I’m down to two, both special occasion. My others have broken. I need to get an everyday one.

  • May says:

    We use it for chicken, turkey and potatoes… I am afraid that we just buy it!

    • Jeanne Adams says:

      Evidently the bought stuff is popular, May! And for all the major food groups.

      Do you have a gravy boat or do you use a bowl?

    • Cassondra Murray says:

      I’m definitely going to have to try some canned or jar gravy. It must be decent, as this blog is showing me how popular it is.

      Powder used to be the only option and I’ve never had any that was decent. (Now Louisa suggests that she knows a good one of THOSE!)

      I may have to reevaluate

  • Pissenlit says:

    I love gravy! But it has to be brown gravy because white gravy is just a weird concept to me. As is having gravy at breakfast. Ketchup goes on my sausage…or nothing at all.

    Gravy doesn’t so much go on my potatoes as my potatoes get mixed in with the leftover gravy on my plate from my turkey(i make sure there’s more than enough). Gravy does not go on my ham. That’s as odd as gravy going on my sausage. I know what stuffing is but I don’t know what dressing is or how it differs from stuffing. Gravy does not go on my stuffing. I don’t drink gravy with a straw but if there’s leftover gravy on my plate, I may consume it by licking it off my fork…if no one’s looking…or maybe even if people are looking…actually, if no one’s looking, I might lick my plate *cough*

    I can make my own gravy. But seeing as how we tend to always get invited elsewhere, we never really throw our own big dinner thingy with turkey and gravy and all the fixinings. I try to avoid pouches of mix so I would make it from scratch. I don’t own a gravy boat.

    • Jeanne Adams says:

      Hey Pissenlit! I see that you fall squarely on the side of #TeamGravy I’m snorking about licking it off your fork…or plate. Grins.

      At least you’re on my side in the sense that you’re one to NEVER put it on ham. Whew!

    • Cassondra Murray says:

      PIssenlit, I’m right there with ya. I’d lick that gravy right off that plate if I wasn’t in polite company.

      I didn’t learn to make gravy worth a darn until we quit traveling for the holidays. You just don’t get enough practice when it’s always another cook making the fancy meal.

      Nowadays I make gravy regularly, but back then I didn’t make it as often.

  • Shannon says:

    I love gravy, and I usually make it from scratch, except for sausage gravy for biscuits. There’s a pepper mix version that I make with hot Jimmie Dean sausage. Not tradition, just something that I like.

    I made gravy this year with the tupperware thingy. It is so easy, water, flour, warm drippings, mix with wisk, stand back and admire.

    And gravy goes on stuffing/dressing/potatoes.

    Now I’m hungry for some comfort food, and I’m taking a Greek salad to dinner party tonight. This just isn’t fair!

    • Jeanne Adams says:

      Oops! Sorry about the salad-not-turkey situation, Shannon! Doing these food fights always make me SO hungry! Heehee. And so, I really wan’t Christmas dinner NOW! Grins.

      I’ve tried that Jimmy Dean hot sausage. Too spicy for me, alas. :>

    • Cassondra Murray says:

      OH, I haven’t tried the spicy sausage. I might even LIKE that in my gravy. The older i get, the more ZING I like in my food.

      I have got to look for that tupperware thing. I’ve never seen one of those.

  • Kate Sparks says:

    Pan drippings gravy! I’m also an over maker of gravy and put it into a coffee thermos to keep it hot!
    Sausage gravy & biscuits for breakfast…

    • Jeanne Adams says:

      Hi Kate! A thermos! Well, I guess hot gravy is MUCH better, so it makes sense. Grins.

      If you’re going to have gravy, best it be hot!

    • Cassondra Murray says:

      OH, putting it in a thermos is a GREAT idea! I never even thought of that.

      And yes, I always make too much.

      But it’s that southern woman thing. I always make too much food, period. :0/

      • Jeanne Adams says:

        Snork. Yeah, that is a Southern thing, I think. “You make enough for the 82nd Airborne” as my friends used to say. And I do.

        But hey, I have one word for that. Leftovers. Yummmmmm

  • Oh this one, I side with Cassandra. I love gravy, but only brown gravy. Milk gravy was never for me, with or without sausage.

    We don’t have mashed potatoes at holiday meals. We have rice instead, and whipped sweet potatoes. I put gravy on my rice and my stuffing. Don’t care for it on the meat or, as a rule, on biscuits or bread, though I’ll eat it on bread in a pinch.

    Just FYI, the dh makes great mashed potatoes. We just don’t have them at holiday meals.

    We own two gravy boats, one for the good china and one for the everyday. Each Christmas I look longingly at the Lenox Christmas china holly gravy boat, which is almost always on sale, but really, we already have too many dishes we don’t use and nowhere to put another one!

    My mom made fabulous roast beef gravy. It was thinner than traditional gravy (less flour, I’m guessing), but it was tasty. She fixed the roast in a crock pot and added cream of celery soup and some other mystery things to the drippings to make gravy. I wish I knew how to do it. I could eat that gravy on rice or bread or potatoes or whatever all day.

    I can’t make gravy. The dh knows how. But nothing turns me off in a restaurant faster than feeling like the gravy came out of a packet. It should taste like whatever the meat is, not like generic protein something.

    And you can add me to the No Ersatz Potatoes club. Ugh.

    Fun post, y’all!

    • Cassondra Murray says:

      Nancy I’ve been drooling over that holly Lenox for years. (I think we’ve talked about that before, haven’t we?)

      Anyway, your mom’s gravy recipe sounds wonderful! Is it not written down anywhere?

      • We have discussed that dishware before, including the fact that, if we had room, I would have a complete set of it. But making room for that would entail getting rid of books, and while I may have a thing for dishes, I have a bigger one for books.

        The gravy truly was wonderful, thanks, and no, I think it’s not written down anywhere, alas.

    • Jeanne Adams says:

      Snickering over the “No Ersatz Potatoes” Club. Love that.

      Nancy, I’m with Cassondra in that the recipe for beef gravy sounds good, even to me! :>

      Like you, Cassondra, I mourn some of those lost recipes. Sigh.

  • Rae Latte says:

    Hi Cassondra –

    Ok – I’m with Jeanne on the gravy. Not a fan. I’ve tried to make it and well….lumpy. Oh add to it the “no way am I eating that” response and well…have not tried it since the last time I failed.

    If I’m going to eat it – it needs to be chock full of something powerful…hey wait…do they make chocolate gravy 😉

    I don’t even think I have a matching gravy boat for my china set.

    Mashed taters…I can never have enough of and I’m all about adding stuff to that.

    Glad to hear it was a success for you Cassondra.

    Happy Holidays!

    • Jeanne Adams says:

      *Happy Dancing* Finally another vote for #TeamGravyFree Grins.

      But wait, no matching gravy boat for your china? Must get one ASAP! It’s great for all sorts of things besides gravy – chocolate sauce, for instance…

  • Sorry to be late to the party but I was at the movies all day. (Can you guess the film LOL)

    I love good smooth gravy poured over the turkey, stuffing and potatoes, Love it.

    I make my own from a roux in the pan. I’ve never heard of a packet of powdered gravy, do they really make such things?

    No white gravy (bleach!) only the good brown tasty stuff. Yum! 🙂

    • Jeanne Adams says:

      Hey Donna! Yes, I think I CAN guess the movie. Did you enjoy it? Was there gravy? SNORK!!

      Ah, you fall on the #TeamGravy side of things I see. At least you don’t like the lumpy sausagey white stuff. Grins. I have at least won partial points on peoples dislike of “morning” gravy. Ha!

  • Jo Robertson says:

    DEEE-light-ful post, Cassondra and Jeanne! Who knew there was such controversy surrounding to gravy or not to gravy?

    I make my mother’s gravy from pan drippings, the old-fashioned southern way. I’m not crazy about gravy, but my family LOVES it, so we can throw everything out at Christmas dinner except potatoes and gravy!

    • Jeanne Adams says:

      Oh goodie! Hear that Cassondra? Jo isn’t crazy about gravy, but she too knows how to make it! Bwahahahah! Yep. Gotta learn that skill whether you like the stuff or not. Ha!

      As to the controversy, Jo, I’m kinda surprised as well. Grins. Fun stuff, right?

  • gamistress66 says:

    good gravy is always a plus but not on everything. there doesn’t always have to be gravy, sometimes meat juce is sufficient. best gravy (and the hardest to get enough made of as there just is never enough juice) is pork gravy — love love love good pork gravy. mmmmmm 🙂 but gravy shouldn’t be greasy (defat that liquid before making the gravy) or lumpy (that’s what strainers are for). and w/o gravy — a good hot roast beef sandwich is just a sandwich.

    • Jeanne Adams says:

      Ahhhh, Gamistress, you’re in #TeamGravy. Sigh. Now, I DO like au jus, the “gravy” for a roast beef sandwich. But…yeah, the rest of it. Not.

      Had to LOL about the defatting. See, I think a lot of cooks just don’t know either 1) HOW to do that; or 2) they don’t do it correctly/well.

  • Laurie G says:

    The only time we have gravy is with a turkey holiday dinner. I make it from scratch with the turkey drippings. I strain out the chunks from the drippings. I put the flour in with the cold milk and blend it together until smooth then I add it to the bubbling juice and stir the mixture constantly. I add a little brown sauce for color.