plllog, the recipe says ”6 servings.” I’d say that's a safe estimate. My own experience is it can be stretched to 8 people. Some people use a little drizzle of gravy, if any. Then there are those who pour it all over their entire plate.

Also, I’ve found simmering a little less than the 1 1/2 hours stated in the recipe is still fine making the reduction a bit less.

Thank-you! Servings is meaningful for stew, but I was clueless about the gravy. I think I'll make a triple batch and if I need more, I can extend it on rewarming.

Cogitating It sounds like about 1/3 cup per person? Maybe 3 cups total?

Yes…3-4 cups should be about right. Depending on appetites, I figure 1/3 to 1/2 cup per person for Thanksgiving. Women tend to eat less gravy than men IME. Right, easy to extend it some when reheating. The recipe seems to work well for 6-8 people.

Excellent! Thank-you for the confirmation. I tend to remember things as pictures, so was reviewing plates at previous Thanksgivings and your previous description seemed to match. So, a triple batch will be ample. I'll freeze it in a couple of containers, in case we have a very small group after all. There are five who will be going to their other side this year, so I don't anticipate more than 20 people, and Mr. Picky won't touch anything with a sauce texture. :) Thank-you so much! We used to have a gravy cousin would would stand over the store stirring in the drippings while the rest of us were getting out the rest of the food. She made awesome gravy, but it was her only job. Except pies, which were made a day ahead. She's no longer with us, and I've been pie cousin for at least 5 years, but there's no new gravy cousin, per se. Someone makes it, but it's probably Thanksgiving cousin, who will be in no shape to do any cooking. It was when you gave me htis recipe that I knew I could do T'day.

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It's done, chilling in the fridge to be frozen downstairs in the morning. Dishwasher is running and the pot is soaking. No minions, but I was determined not to let it go any longer. And went astray. I posted about making the base in What's For Dinner because it was all the cooking happening.

So, it ended up very brown, and very gelatinous (collagen, as wings are known for), and very tasty. So...than I wandered off the program. :) I was skimming, but the fat was soft and had all that turkey taste I was looking for, and I was trying to think why, other than maybe color, I was supposed to skim off all the fat then stir in butter, so I eyeballed about the same amount of fat remaining as the butter. Left on my own, I'd use arrowroot starch rather than flour, but the flour taste is normal for T'Day, and I wasn't trying to totally go off page, but I also couldn't understand why I'd want to thin the gravy while thickening, so I lightly zapped some of the base and added some of the flour to that, but then as it was heating I thought maybe I needed to use more of the flour and didn't do a good enough job whisking it and made lumps. Grrr. But it was also showing that there was enough body, so I just strained out the lumps, whisking them as I was ladling the gravy into the containers, so lumps out, some flour in.

That worked great. The gravy is plenty thick and gravyish, and it's really good. The S&P I used on the wings roasting was just right and didn't require adjustment. I kind of love that it's brown rather than the ubiquitous gray, now that it tastes turkeyish. It isn't that slap your face turkey flavor. Just pleasantly matching the turkey dinner.

The triple batch came to 3 quarts, as planned.

Thank-you, again, Chloebud! and Happy Thanksgiving!

Great report, plllog!👍🏻 The recipe was very popular on the forum where I found it years ago. The woman who posted it was an amazing cook and recently passed away (RIP, Linda). YW and Happy Thanksgiving to you, too!

I have turkey broth from previous turkeys. It is not stock, just the juice from cooking turkeys. Can I use that instead of chicken stock?

Every year I save the carcasses of the Thanksgiving and Christmas turkeys and make stock, then can it to use in the next year's holiday gravy. This being frozen would be perfect for this year, though, when I'm trying to make things a bit easier on myself.

Thanks, chloebud, I'm making an outing to the grocery store Thursday, maybe I can find some wings.

Annie

I have broth from my last spring turkey. I am making my gravy from that.

Sherry, this is a good recipe and the kind you can safely adapt if you know how to cook. I started from no broth or stock in the freezer save for a few single portion containers of my chicken stock, left for making other things. The broth the recipe made is extremely rich, not in fat but collagen, and flavorful. So too should be your cooking juices. The rest is just making gravy, so use this, or your own, or make it up. It'll be fine. Just take care not to make lumps if you use flour. :)

Sherry, just to clarify, you posted it’s broth from previous turkeys, not stock. Did you mean just the pan juices/drippings, or you made broth? As plllog posted, it will be fine. Maybe even better/richer.