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tips how to fix lumpy gravy
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This Thanksgiving essential can be whipped together while the turkey rests.
4.0
(4.02)
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You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
4.0
(4)
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This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.
4.0
(3.8)
Easy
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This do-ahead gravy skips the pan drippings.
4.7
(4.68)
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We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.
5.0
(4.94)
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A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
4.5
(4.47)
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Sour cream takes the place of buttermilk in these easy flaky biscuits with sausage gravy.
4.3
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The fluffiest, silkiest mashed potatoes you’ll ever taste
4.6
(4.61)
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Yes, gravy should be lump-free (always whisk, don’t stir), but it’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.
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This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
4.6
(4.6)
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Thanks to its high smoke point, ghee is an ideal fat for basting your holiday turkey; pair the perfectly burnished bird with a duo of sauces for maximum flavor.
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(5)
Recipes
Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
4.5
(4.51)
Articles
(32)
Cooking
We've all messed up gravy before. Here's how to get your gravy boat back on course.
Chris Morocco
Cooking
It’s flavorful, vegetarian-friendly, and ready in a flash.
Rachel Gurjar
techniques
Forget too thick, too thin, too lumpy, too greasy, too salty, or just bad gravy. Nobody needs that—especially not you.
Rick Martinez
Cooking
Gravy's just having a really hard day.
Amanda Shapiro
Recipes
It all starts with the stock and ends with sighs
Mary-Frances Heck
techniques
Well, as long as you're avoiding these 7 common mistakes. And if you do, your gravy will be a rich, silky, lump-free masterpiece
Danielle Walsh
Videos
(141)
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You want your gravy thick and delicious. Here's how to get it done.
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Produced by Bon Appétit with Campbell's® | Join Chris Morocco as he makes Turkey Katsu. Crunchy, thinly-pounded turkey cutlets and a savory, curry gravy are exactly what we'll be reaching for at the holiday dinner table. Because, Katsu.
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Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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Try out these chicken meatballs for a weeknight quick fix!
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We challenged resident Bon Appétit super taster Chris Morocco to recreate Edna Lewis's hot, crusty buttermilk biscuits and tomato gravy using every sense he has other than sight. Was he up to the challenge?
Get our recipe for classic Biscuits With Sausage Gravy
Get our recipe for classic Biscuits With Sausage Gravy