The Easy Way To Avoid Overly Thick Gravy

When thinking about gravy, delicious holiday meals come to mind. Turkey is great and all for Thanksgiving, but the real star of the show is warm stuffing and mashed potatoes that are drizzled with gravy. The creamy texture of the sauce adds just the right amount of succulent flavor to any meal. Which is why gravy is also a great addition to a number of foods you may not have even considered.

According to Allrecipes, it also works great for soup — you just need to add a little amount to your pot and it instantly adds the perfect flavor and thickens-up the consistency. The outlet even suggests using it in pasta with minced cooked turkey, home duxelles, and turkey stock. They said the outcome was so incredibly flavored and rich they "had a hard time not eating the whole pot in one sitting." Even though gravy can be versatile, it's not always easy to get the consistency just right, which can create a sauce that's either too runny or too thick.

A standard gravy normally is made from the meat drippings of a turkey or some type of meat, with the addition of stock and seasonings. This sounds easy in theory, but can go wrong very quickly if you aren't mindful about what, and how much you're adding to the sauce. Southern Living recommends allowing the ingredients to cook for a few minutes, which will cause the gravy to solidify on its own.

The creamy dressing can take awhile to thicken in the pan and if you add flour or other liquids too quickly, it can completely ruin your consistency and possibly even the flavor. The outlet points out that ultimately your gravy should be "thick enough to coat the back of a spoon, but not so thick that it sticks to the spoon." But if you've already made this mistake of making it too thick, no worries. Try adding a little broth to the mix and tossing in more seasonings as needed.