Quick and Easy Pan Gravy
rec.food.cooking/Richard Cody (1998)
Makes 4 cups

This full-flavored gravy is made with instant dissolving flour instead of the standard roux, which makes it low fat and low effort.

PLAN AHEAD Make the gravy just before your guests sit down to feast.

KID Steps Stir the gravy to be sure it doesn't get lumpy--and strain it if it does.

4 cups turkey drippings
1/2 cup instant dissolving flour, such as Wondra
Salt and pepper to taste
Parsley (optional)

Strain the pan juices from the roasted turkey and pour off the fat. Measure 4 cups of the juices. (If you run short, you can add chicken broth to make up the difference.)

Place the juices in a medium-size saucepan and bring to a boil. Whisk in enough instant dissolving flour to thicken. Simmer for 2 to 3 minutes. Season with salt and pepper, and garnish with parsley, if desired.