Growing up I didn’t care for gravy. At holiday meals I’d pass that boat and opt for ketchup instead (yes, ketchup on turkey AND ham). It was the consistency, the color, and the idea that gravy was a result of all the leftover bits that would otherwise go in the trash.
Now, decades later, I’ve realized my distaste is unfounded. Maybe those insta-gravy mixes should be outlawed, but a fresh home made gravy is delicious and it should be slathered on many different things…especially biscuits. So, one Saturday morning recently, that’s what I did.
This recipe was inspired by a September 2011 Bon Appetit recipe and I highly recommend it if you prefer a thicker sauce with less emphasis on the pan drippings.