Quote:
Originally Posted by JP
No taters here! Only mashed potatoes with tons of delicious gravy!!!
|
Tons eh? I always make about three gallons of gravy. In addition to what I can make from the turkey itself, I save the stock all year from pork roasts, baked chicken, the broth from ham and cabbage, and broth from boiling sweet Italian sausage. The combination of all that stock and broth, plus the maple, almond and vanilla from the turkey makes the most outstanding gravy imaginable. It's so smooth and flavorful, yet mild, that you can literally drink it.
Oh and for the record, here in the South, taters are the same thing y'all call potatoes.
Also known as spuds.