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Dardanelle, Arkansas

Member since Jan 2006

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Reviewed Classic Turkey Gravy

Nov 27, 2012 in Food Network Community Toolbox on

I used my pressure cooker on this. 30 minutes on high pressure, 30 minute natural cool down. Cooked liver for 5 minutes after the rest was done. We like it chopped into the giblet gravy. If you use drippings from roasting pan, I don't think it needs the extra butter. The ratio of liquids to flour is important or you will end up with thin grav"

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