Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but three to four tablespoons of turkey fat, then adding three to four ...

I love making gravy from scratch as it’s unbeatable over a freshly baked potato or fluffy mashed potatoes. But sometimes, store-bought gravy is the way to go, especially when you don’t have turkey or ...

Take your time when making the roux; slow and steady is best here. For gravy, you want to cook the roux to a deep ...

If you ask me, there’s never a wrong time for gravy. In a perfect world, I’d be making the stuff from scratch every night using rich, savory pan drippings from meaty roasts. In reality, you’ll more ...

Tomorrow’s breakfast? Taken care of! In this video, Nicole teaches you how to make a biscuits and gravy skillet pot pie. This ...