Are your ovens warming for pies to enjoy for Thanksgiving? Did you get ahead of the game a little over the weekend?
I made these two Southern Sweet Potato Pies. One went into the freezer, and the other…let’s just say HH and I started giving thanks a few days early (wink).
I decided to try that perfect turkey gravy featured in my Tried and True Turkey Day Sides post. The roux part of the recipe was…I must say…the easiest roux I’ve ever tried. Making roux is always intimidating for me. Is it for you, as well?
The gravy was smooth and creamy through the entire process of adding chicken broth.
That’s where the recipe ended and my additions began.
I include tiny chicken (or turkey) pieces and chopped boiled eggs in my turkey gravy. At the end, I add two more things. One half cup of prepared Cornbread Dressing.
Rubbed sage…to taste.
HH and I had a little preview of the dressing and gravy. Not with turkey, though. It was with sliced chicken…and Southern Style Field Peas…and home-made crescent rolls.
Oh! That reminds me. I really need to show you how to make PAM’s decadent crescent rolls! We don’t have time before Thanksgiving, but I’ll definitely share the crescent rolls before Christmas.
Here’s the recipe for the perfect turkey gravy with my tweaks.
- ½ cup butter
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 5 cups chicken broth, divided
- ½ cup cooked chicken pieces, chopped fine
- 2 hard boiled eggs, chopped
- ½ cup prepared cornbread dressing
- rubbed sage to taste (optional)
- Melt butter in large saucepan over low heat. Add flour and stir with whisk.
- Continue stirring as it bubbles lightly for 2 minutes.
- Add 4 cups of chicken broth slowly, whisking constantly until fully blended. Simmer for 5-6 minutes as you add the remaining ingredients and one more cup of broth.
So…do you add dressing to your turkey gravy? Please tell me I’m not the only one. 🙂