Last week I posted my Perfect & Easy Turkey Pan Gravy recipe. Turkey Pan Gravy made from turkey broth or pan drippings is a very common gravy made to be served alongside the turkey. It’s made from simply thickening the turkey broth/drippings. Some cooks even dice up the giblets and add them to the gravy. Well, that summarizes last weeks gravy. Now let’s talk about this weeks gravy recipe,
This weeks gravy recipe is for Turkey Milk Gravy. I actually make both of these gravy recipes at Thanksgiving. This one is just as flavorful as the pan gravy, but it’s made with equal parts of milk and turkey broth.
I’ll let you in on a little secret. You cannot flop this recipe. Why? Because you use exact proportions of milk, turkey broth, and cornstarch. You see, for every cup of milk you use, you’ll use an equal amount of broth, and for each cup of liquid you use, you’ll use 1 tablespoon of cornstarch. Therefore, you can decide how much gravy you really want to make. In the recipe below, I used 2 cups of milk, 2 cups of broth and 4 tablespoons of cornstarch…one tablespoon for each cup of liquid. So easy!!
Even if you’ve never made gravy before, you can make this super easy recipe. If you prefer regular pan gravy see my post from last week on Perfect & Easy Turkey Pan Gravy.
Have a wonderful Thanksgiving!!
This rich and creamy gravy is so full of flavor and super easy to make.
- 2 cups Turkey Broth
- 2 cups milk
- 4 tablespoons cornstarch
- Salt & Pepper to taste
- Add the turkey broth to a 3-quart saucepan. Whisk the cornstarch into one cup of the milk and add both cups of milk to the saucepan. Stir the mixture over medium heat until it slightly thickens. This takes a few minutes. Add salt & pepper to taste and serve.
- Refrigerate leftovers.
Once this gravy is refrigerated it will become thick, but once it’s heated up again it will thin down.
Keywords: gravy, turkey gravy, turkey milk gravy,