Gastronomous

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.

Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!