In message Alan wrote:
>>"cybercat" wrote
>>
>>> Sandi wrote:
>>> While I do roast meats and poultry and so sometimes have the
>>> good browned bits and drippings to make gravy, there are times
>>> when I want to serve good, home-made gravy with them.
>>
>>Bouillon cubes are what I've always used to make gravy.
>
> Well, yeah, but they're usually mediocre in flavor and have LOTS of
> salt in them.
>
> Once every couple of years, I actually roast a turkey so that I can
> have:
>
> 1. stuffing actually baked in the bird
> 2. gravy made from the drippings.
>
> I could eat the stuffing and potatoes with that gravy for weeks, and
> never feel the need to Actually Eat The Turkey. . . .
>
Sorry about the snipping, but that's exactly how I feel. Stuff the
turkey, I'll survive on sausages, roast potatoes, Yorkshire puddings,
stuffing and gravy. My wife has to have the meat!
--
Don