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The best Thanksgiving gravy trick ever

I’ve tested this on gravy snobs across the country, and everyone grudgingly agrees: whatever you think you know about making killer turkey gravy cannot compare to opening this jar.

 

Directions: While your friends across the country are stressing out over a hot stove at the last minute, hoping to escape floury lumps, you pour Williams-Sonoma’s Turkey Gravy Base into a pan. Fill the empty jar with milk, and add that too. Stir in whatever turkey drippings you have, and a teaspoon or two of fresh chopped rosemary.

You are finished.

Serve and brag.

Brag, brag, brag.

There is no last-minute fussing, no roux-making drama, no appearance of lumps. Ever.

Smother yourself in gravy compliments.

Feel smug.

Make some more.

Buy it here. (For our family of about 25, we need two jars.)

P.S. How are you setting your table? Is there bougainvillea in your backyard? Hot pink flowers and pumpkins are so desert chic. See my ideas here.

 

3 Comments

  1. Jim wrote:

    Alright, we’re taking your word on this. I’m a mean gravy maker, but with my wife and I hosting the family dinner this year, a couple of shortcuts are in order. If you’re wrong, I’ll hold it against you for life…

    Tuesday, November 20, 2012 at 7:02 pm | Permalink
  2. jaimee wrote:

    Alright, Jim, how was it? Am I right or what?

    Friday, November 23, 2012 at 8:22 am | Permalink
  3. Lulu wrote:

    So so SO glad you posted about this! I needed to stretch our gravy this year, and was forced to add a jar of beef gravy to the final batch (and then I nearly cried). This will save me next year, thank you!

    Tuesday, November 27, 2012 at 2:20 pm | Permalink

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