Tested till perfect Perfect Gravy for a Crowd

Perfect Gravy for a Crowd

Our December 2004 issue story, "A Showcase Christmas Dinner," lets you in on some Test Kitchen secrets. Perfect gravy comes from good stock and a few tricks to keep it lump-free.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 cups (2 L)


  • 1/2 cup 1/2cupall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 6 cups 6cupsturkey stock or chicken stock
To change the number of servings, enter the number, then press "calculate". or reset


Turkey Stock

Skim fat from pan juices in turkey roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.

Additional information :

Replace 1 cup (250 mL) stock with 1 cup (250 mL) red wine. Or add a splash of bourbon or rye.

Whisk in 2 tbsp (25 mL) jelly, such as red currant, apple or sweet red pepper.

Stir in 2 tbsp (25 mL) minced fresh parsley.

Lump-Free Gravy
It is important to gradually whisk stock into pan.

Whisk constantly with flat whisk.

Strain gravy through fine sieve.

Nutritional Information Per 1/2 cup (125 mL): about

cal 65 pro 3g total fat 4g sat. fat 1g
carb 3g fibre 0 chol 10mg sodium 242mg

% RDI:

iron 4 vit A 1 folate 5
All rights reserved. TVA Group Inc. 2015