Fail Proof Turkey Gravy
I can't stand packaged gravy! But I also hate fussing about making gravy while I have company over. It always seems to boil over or it's too thin or too thick or it gets lumpy because my attention at that point during the meal prep is being pulled in 10 different directions. So I came up with this idea out of sheer frustration and it works like a hot damn if I do say so myself. Give it a try...you'll never go back to making gravy any other way for a large gathering.
2c chicken broth
1-3tsp sage (optional)
1 small dried bay leaf
Pop everything into a blender and give it a whiz until the flour is completely blended in and the bayleaf is crushed. I LOVE sage so I use 3tsp, but it's quite a strong herb. I find people either love it or hate it. For some people there is enough sage just in the turkey drippings to suffice, if you are one of those I'd only use 1tsp or leave it out completely.
Now simmer on medium stirring occasionally for about 20 to 30 minutes or until the base is really thick. It will thicken more as it cools... you're looking for a thick paste consistency. Once cooled set aside for later use. Even up to a few days in the fridge.
When your turkey is resting transfer all the drippings into your gravy base and whisk until smooth. Sometimes at this point it can be a tad salty so just keep adding water until the seasoning is correct and simmer for a few minutes until it's the right consistency. Remember it thickens as it cools so don't make it too thick or it will be like trying to pour out pudding once it's time to serve lol!
That's it...perfectly smooth gravy that is not too thick or too thin. No muss no fuss.