Um, just wondering if we could get Debra’s stuffing recipe?
Thanks for all you do!
Jessica Fisher
This is the stuffing that gets inhaled at my holiday meals.
Jean
I tried this recipe and had to add double amount of liquid. It was like a paste without adding extra liquid!
Jessica Fisher
Thank you for pointing out my typo! Oh my word. Yes, it should have read 4 cups. I’m not sure what happened, but glad you caught it. Thank you for letting me know. And I apologize for the inconvenience!
Jules boudreaux
I have found if I add stock before flour and let it warm up then add flour slowly while whisking the clumps do not appear
Nancy Laybourn
I often make my grave ahead of time and on turkey day but a tablespoon or two of drippings in the grave, or I will get turkey or chicken wings ahead of time and use the stock for grave.
Cecee
I am the same way. I am a total whiz in the kitchen, but ALWAYS buy canned gravy for T-Day, because I’m afraid of lumps. Since its just the hubs and I this year, I’m going to try this one. Thanks for the recipe 🙂
Ken
I love to make sauces and gravies. The only thing I would add to the discussion is that I heat the stock in the microwave before I use it. The lumps that Cecee is talking about occur when you add the cold stock to the hot butter/flour mixture in the pan. By heating the stock, the lumps won’t happen.
Christine, have you ever tried Rice Flour for thickening recipes? You can usually find it in Asian grocery or International section of regular grocery.
Christine
Yum! I love gravy, and when it thickens beautifully I beam at my husband like it’s Christmas morning. 🙂 Can’t wait to try yours. I just want to mention for those who can’t use flour (my kids have celiac) that I have found Better Batter GF flour to be great for thickening gravy. Also for homemade mac n cheese – my white sauce actually thickens faster than it ever did with all purpose flour. Also if you do want to do it with the pan drippings, check out Mark Bittman. He has a really easy technique in How to Cook Everything.
another sue
Thank you so much for this. I feel a lot more confident about the upcoming meal knowing I can get the gravy right ahead of time and not be struggling with a kitchen full of people. Gravy making! No longer a spectator sport!
A T
Um, just wondering if we could get Debra’s stuffing recipe?
Thanks for all you do!
Jessica Fisher
This is the stuffing that gets inhaled at my holiday meals.
Jean
I tried this recipe and had to add double amount of liquid. It was like a paste without adding extra liquid!
Jessica Fisher
Thank you for pointing out my typo! Oh my word. Yes, it should have read 4 cups. I’m not sure what happened, but glad you caught it. Thank you for letting me know. And I apologize for the inconvenience!
Jules boudreaux
I have found if I add stock before flour and let it warm up then add flour slowly while whisking the clumps do not appear
Nancy Laybourn
I often make my grave ahead of time and on turkey day but a tablespoon or two of drippings in the grave, or I will get turkey or chicken wings ahead of time and use the stock for grave.
Cecee
I am the same way. I am a total whiz in the kitchen, but ALWAYS buy canned gravy for T-Day, because I’m afraid of lumps. Since its just the hubs and I this year, I’m going to try this one. Thanks for the recipe 🙂
Ken
I love to make sauces and gravies. The only thing I would add to the discussion is that I heat the stock in the microwave before I use it. The lumps that Cecee is talking about occur when you add the cold stock to the hot butter/flour mixture in the pan. By heating the stock, the lumps won’t happen.
Christine, have you ever tried Rice Flour for thickening recipes? You can usually find it in Asian grocery or International section of regular grocery.
Christine
Yum! I love gravy, and when it thickens beautifully I beam at my husband like it’s Christmas morning. 🙂 Can’t wait to try yours. I just want to mention for those who can’t use flour (my kids have celiac) that I have found Better Batter GF flour to be great for thickening gravy. Also for homemade mac n cheese – my white sauce actually thickens faster than it ever did with all purpose flour. Also if you do want to do it with the pan drippings, check out Mark Bittman. He has a really easy technique in How to Cook Everything.
another sue
Thank you so much for this. I feel a lot more confident about the upcoming meal knowing I can get the gravy right ahead of time and not be struggling with a kitchen full of people. Gravy making! No longer a spectator sport!