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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.
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..
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!
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.
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.
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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