And the rest is gravy...

Along with canned roasted peppers, I don't understand why people buy canned gravy. Or those little packets of flour with salt added. Gravy! It's delicious, it's what frugal people used to make, and it's easy!

Proportions:
One part fat (drippings or butter)
Equal part flour.
Three parts liquid (stock or water or milk)

During Thanksgiving I get a fat separator and place a cup of fat siphoned from the turkey in a saucepan. I gradually sprinkle in a cup of flour, whisking. I cook this over medium heat so the flour is cooked through and doesn't have a raw taste. I add three cups of broth, either canned or from the turkey, gradually, it thins and thickens and cooks. Now, the fun part: season to your taste.

Recommended: salt, pepper, dried thyme and tarragon. Some people have poultry seasoning in their cupboards, that'll work too.

Wait! That reminds me--this recipe for a fellow blogger, mashed potatoes:

One medium peeled russet potato per person, and one for the pot. (This means no waxy new potatoes, white or red. They don't mash right.) For this recipe let's say 6 potatoes. Slice in half, and cover with water in a saucepan. Add half an onion. Bring to a boil, lower the heat, and simmer until the potatoes are tender, 20-30 minutes. Drain.

Now here's the fun bit. Drop in two tablespoons of butter (if you're into 15 year old nouvelle parisienne cuisine, add a pound of butter and puree--you're done, and so are your guests) and a liquid. What'll it be? Normal: milk. Variations include: buttermilk, sour cream or yogurt. Your dietary preferences decide. Season with salt and pepper to taste. Want a zing of garlic? Use garlic salt or a tablespoon of garlic powder. Easy.

Really, in our family, mashed potatoes are just an excuse to pour on the gravy.

This just in: besides many, many other things, I am grateful for not hosting Thanksgiving this year. Our refrigerator just passed away last night, in its sleep.