My best friend called me today asking me for a "gravy backup" in case she wasn't able to get her gravy to turn out right on Thanksgiving day. I told her, "You don't need backup" and she proceeded to tell me how one year, she tried to make gravy but there weren't enough drippings and so she failed. She was very worried about producing a gravy if there were no drippings.
And I am here to tell you - that you do NOT have to have drippings to make homemade gravy. You merely need this simple proportion.
2 tablespoons butter or turkey drippings (if you are lucky and get them)
2 tablespoons flour
1 cup of hot broth or chicken stock
this produces 1 cup of gravy.
You want more gravy? Simply multiply...
To get 4 cups of gravy (which sounds more reasonable to me...)
1/2 cup of butter or drippings or a combination
1/2 cup of flour
4 cups of hot broth or chicken stock
Now - the more additions you get from the turkey, the better the gravy. If you are able to get a couple of tablespoons of drippings, that will make it taste better. If you are motivated and decide to boil the giblets in some chicken stock to make your own turkey stock - even better. If you are able to get some pan juices, separate the drippings from the juices - even better. If you are unable to do ANY of that - you can still have some pretty delicious gravy.
makes 4 cups - easily halved or easily doubled
1/2 cup of butter or drippings, or a combination
1/2 cup of flour
4 cups of hot chicken stock or broth
In a heavy saucepan, melt the butter and/or the drippings over medium heat. Add the flour and mix together, creating a roux (fancy word for a mixture of butter and flour). Cook whisking often, until the roux is bubbly and begins to darken, about 3-4 minutes. Add all at once, HOT broth (hot broth prevents lumpy gravy.) and continue whisking. Bring gravy to a boil, and it will thicken. Season with salt and pepper. Serve HOT.