Description

Don't throw out that water from cooking potatoes! It's great and a long forgotten method for making a delicious gravy, whether you're making a turkey or a roast.

Ingredients

• 1 c. pan drippings (from roasting turkey)*
• 2 c. potato cooking water (or chicken stock)
• 2 T. corn starch
• 2 T. cognac or dry white wine, optional
• salt and pepper

Steps

1. Pour all of the turkey drippings into a fat separator or large measuring glass. Allow the drippings to sit for 15-20 minutes or until the fat separates from the stock in the drippings.
2. Add the drippings back into the roasting pan with the browned bits remaining from roasting the turkey. If the drippings don't reach 1 cup, add stock to supplement.*
3. Place the roasting pan with the drippings on the stovetop over medium heat. Whisk up the browned bits on the bottom of the pan; bring the mixture to a simmer. If using, whisk in the cognac now.