• Dairy Keen

Beef, Chicken or Turkey Gravy

I had a lovely lady ask me for a recipe for making gravy. I was thrilled to put this in the Wave for her. Hope you enjoy it too. Please let me know if you are looking for any recipes, I am so happy to help create some new things.

Beef, Chicken or Turkey Gravy

3 cups broth, see instructions 1 Tablespoon Better than Bouillon Base 1/4 cup corn starch 1/2 cup cold water or milk or heavy cream Salt and Pepper to taste ½ teaspoon of poultry seasoning if chicken or turkey gravy

Remove your Roasted Meat from the roasting pan and set aside. Cover meat with foil and let rest before carving.

Pour drippings that are in the pan into a large measuring cup. DO NOT CLEAN THIS PAN. Let the broth cool slightly and spoon off some of the fat that floats to the top. Add water to measure 3 cups. Add this broth and liquid back into the roasting pan. Stir with a spatula or whisk to get all the browned bits from the bottom of the pan. Stir until boiling and the brown bits are off the bottom of the pan. Add 1 Tablespoon of the base.

In a small bowl combine the corn starch and the cold water, stir until combined and there are no lumps. Whisk the cornstarch mixture into the boiling broth, WHISKING constantly. The gravy will thicken as it comes back to the boil. CAREFULLY TASTE IT! Depending on how it tastes, add more bouillon base, seasoning and salt and pepper. You may strain the gravy to remove the “chunks” if desired.

Gluten Free as I use “Better than Bouillon Base”.


1 pound breakfast sausage ¼ cup all-purpose flour 2 Cups milk Salt and black pepper to taste 8 prepared biscuits

In a large skillet, crumble and cook sausage over medium heat until browned. DO NOT DRAIN. Sprinkle flour over the sausage. Heat and stir about 3 minutes. Gradually stir in milk. Stir constantly until gravy has thickened. Season with salt and pepper. Serve hot over biscuits.

** To make Gluten Free use 3 Tablespoons Rice Flour instead of ¼ Cup all-purpose flour.

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