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Old 06-22-2013, 11:44 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
10,474 posts, read 14,281,043 times
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I thought this was weird. Actually it aint bad.
Libby Country Sausage Gravy, 15-Ounce (Pack of 12): Amazon.com: Grocery & Gourmet Food

Ever used canned gravy?
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Old 06-23-2013, 12:26 AM
 
Location: Somewhere out there
18,286 posts, read 21,171,266 times
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No gravy is so easy to make & you can freeze in the portions you need. But glad you like the canned I've often wondered how it taste for folks who can't make gravy.
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Old 06-23-2013, 03:18 AM
 
35,314 posts, read 44,063,679 times
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I used to make my own gravy but discovered the stuff in a can tasted kinda just as good so now i generally just open a can or two if i need gravy,
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Old 06-23-2013, 05:14 AM
 
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Not canned but I've used the Pioneer old mill pepper gravy packet in a pinch.
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Old 06-23-2013, 05:33 AM
 
Location: Bella Vista, Ark
75,834 posts, read 88,700,431 times
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Quote:
Originally Posted by momtothree View Post
Not canned but I've used the Pioneer old mill pepper gravy packet in a pinch.
I just used that for biscuits and gravy last weekend. I rarely do, but I had a coupon and it was on sale. I hate to say it, but darn good stuff. I know, like the canned gravy it is filled with sodium, but once in awhile I don't care.

As for other canned or packaged gravies, I do keep them on hand. if we are having company, it is the holidays, I am making a special Sunday dinner, etc. I wouldn't think of using anything except home made, but for 2 of us, in a hurry, my habits are slowly changing and yes, I will use the crap. It is yummy crap..
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Old 06-23-2013, 06:07 AM
Status: "a new reality" (set 24 days ago)
 
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They have an unnatural taste to me, but okay in a pinch. Gotta watch the amt. of na in them, some less, some more.
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Old 06-23-2013, 06:09 AM
 
7,672 posts, read 10,607,901 times
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Quote:
Originally Posted by nmnita View Post
I just used that for biscuits and gravy last weekend. I rarely do, but I had a coupon and it was on sale. I hate to say it, but darn good stuff. I know, like the canned gravy it is filled with sodium, but once in awhile I don't care.

As for other canned or packaged gravies, I do keep them on hand. if we are having company, it is the holidays, I am making a special Sunday dinner, etc. I wouldn't think of using anything except home made, but for 2 of us, in a hurry, my habits are slowly changing and yes, I will use the crap. It is yummy crap..
Lol I'm the same way, as far as packets go, it's actually decent. Last night though I made milk gravy by hand but added.marmite for a twist. It was really delicious!
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Old 06-23-2013, 11:28 AM
 
Location: Penna
726 posts, read 1,061,193 times
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Gotta say, look at the sodium content before you get so lazy about making your own gravy. It is one of the tastiest best things you can do if you are roasting a bird.

Take the giblets, a stalk or two of celery, a whole onion cut in quarters, (don't need to peel it, the skin adds a nice color too the finished product), and a carrot or two, place all this under the rack in which your bird is going to roast, spray the rack with pam, cover the veg with water, place foil over bird, doesn't have to be tight, just a tent so the fluids don't evaporate. During roasting process check to make sure the water hasn't dried out, put in more if needed during this time, but don't allow to go dry! A half hour before bird is done take it out strain off liquid, set aside. Put bird back in un-covered so it gets a nice brown skin.
Mix a small amount of milk with flour, make a thick paste, bring liquid to a slow simmer, whisk in flour paste and let simmer very slow, gently even. Add poultry seasoning salt and pepper to taste. By the time your bird is ready your gravy is waiting.
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Old 06-23-2013, 11:33 AM
 
Location: Coastal Georgia
39,658 posts, read 48,977,283 times
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I don't like them, except DH would rather have jar o gravy with meatloaf than ketchup, and I make a breakfast casserole with McCormick sausage gravy dry mix that turns out good.
Sometimes I will weaken and get a jar for something that doesn't make good crud in the pan. More likely, though, I would make some from scratch using broth, butter and flour.
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Old 06-23-2013, 11:58 AM
 
Location: Niagara Region
1,335 posts, read 1,697,599 times
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I thought this was an urban myth until I saw an aisle labeled "Canned Gravy" in Wegmans a couple of years ago! My Canadian daughter told me her American in-laws brought canned gravy for their Christmas dinner and I thought she was pulling my leg.

Gravy is one of those homemade things that my husband and I spent far too long oooohhing and ahhhhing over, whether it's from roasting chicken, turkey, beef, lamb or pork. It's the highlight of our meal and forced on everyone!
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