Any ideas on a different twist on gravy for blackened turkey? I'm drawing a blank here and don't know if I should stay traditional, spicy or sweet. I do need gravy for the mashed potatoes my son can't live without.
Mix sugar, flour and cocoa. Then add your milk. Put in a sauce pan. Heat on a medium to high setting constantly stirring until your gravy thickens (I like mine really thick). Once thick then mix in your butter.
Serve over piping hot biscuits and be prepared to be loved and remembered forever
I know, the chocolate gravy isn't really for the turkey or mashed taters but talking about thanksgiving and the holidays got me thinking about the chocolate gravy Grandma used to make. One of those wonderful family traditions at the holidays.
As for the turkey gravy or any gravy Grandma taught us to make a 'rue' and add your drippings or broth to the rue to thicken up...always comes out a nice smooth, rich taste because of the butter used in the rue.