Ok so in all the gravy recipes I can find they say to add poultry seasoning! What is poultry seasoning???? Where can I find it???
http://allrecipes.com/Recipe/Chicken-Gra vy/Detail.aspx
And if it doesnt say that, then it tells you to add pan drippings, which I can’t do becasue I didnt make a turkey!!!!
So, one more questiong. Does anyone have a gravy recipe that DOES NOT include poultry seasoning OR pan drippings???
Thanks!!! 
Poultry seasoning is just a combination of sage, thyme, salt, maybe rosemary. If you have any of these, then just use what you have. Kick it up a notch with maybe a little chili pepper(a small amount), add some garlic either powdered or chopped fresh. Then taste it and see if you need extra salt and pepper. Also sometimes the folowing are in poultry seasoning: Marjoram, celery seed or celery salt, dry mustard, and allspice. If you don’t have pan drippings, then just take some chicken stock, add 1/4 cup chopped onion, maybe carrot if you have any, chopped. Then take a couple of tablespoons of cornstarch and desolve in cold water. Bring the stock to a boil and slowely add the cornstarch mixture until it is thick enough. Or, do the same with flour if you don’t have cornstarch. You can add some worsteshire sauce or soy sauce too for extra flavor.
timetravler | Nov 26, 2009
i never put it in my gravy, just salt and pepper with the dripping from the bird and some corn starch mixed in cold water.
no pan drippings? just use stock.
Jane | Nov 26, 2009
Here is an easy one:
Ingredients
* 2 teaspoons ground sage
* 1 1/2 teaspoons ground thyme
* 1 teaspoon ground marjoram
* 3/4 teaspoon ground rosemary
* 1/2 teaspoon nutmeg
* 1/2 teaspoon finely ground black pepper
Directions
.
1
Mix all ingredients thoroughly. Makes about 1 oz.
2
Store in a clean used spice bottle.
Anika | Nov 26, 2009
well, you need SOMETHING to flavor that gravy, otherwise, gravy is just thickened flour,water and butter.
Do you have any chicken or beef bullion cubes or granuales?
If so, use that for flavor.
Poultry seasoning is a mixture of spices and dry herbs that make that unique taste and smell of a turkey roasting in the oven. It is sold with all the other seasoning in the spice aisle of nearly any grocery store in America, I would think. In upper midwest it sure is.
I personally never put it in my gravy because I cook the neck and giblets and make a broth from that just for gravy.
Here is a basic gravy recipe that you can season any way you want to.
1 cup broth of choice.
2 tablespoons flour
2 tablespoons butter(or those darn pan drippings)
heat the butter till melted and add the flour. Stir until the flour and butter are well blended and bubbly and even slightly brown. Remove from heat. Whisk in the broth till smooth and return to heat. cook until the mixture comes to a boil and thickens. Season with salt and pepper and what ever you like in your gravy.
ckngbbbls | Nov 26, 2009
Try:http://www.recipesource.com
Tons of gravy recipes without Poultry seasoning!
Poultry seasoning is mostly rubbed sage and a few other herbs.
Oh by the way! You do get pan drippings from turkey, it’s the juice on the bottom of the pan.
All roasted or baked meats provide pan drippings.
Good Luck!
Happy Holidays.
You know that Heck it a much better word for kids to see!.
Mr. Curious Rides Again | Nov 26, 2009
Well, if you didn’t cook a turkey, it’s going to be pretty bland gravy. I suggest you buy a mix, or use a can of cream of chicken soup. Put it in the pan, heat it up and stir in about 1/2 can of water or until it’s the thickness you like.
gracel313 | Nov 26, 2009
