The Best Turkey Gravy

Here are some easy steps from the Stroudsmoor Chefs for making the best turkey gravy at home:

Clean, dress and cook your turkey as you do each year.
When finished, remove from the oven and let rest at least 25 minutes.
Transfer turkey to your carving board – keeping it in a warm area around the stove or under a heat lamp – do not discard the pan drippings.
Skim the turkey fat off the top of the pan drippings – transfer to a medium sauce pan. Retain the balance of the drippings for addition to the gravy mixture later.
Add 2-3 tablespoons of all purpose flour to the sauce pan and whisk over low/medium heat (about 3-5 minutes).
Pour the remaining pan drippings into the flour mix and cook/stirring for another 5-minutes, or until desired consistency.

The Best Gravy Tips:

Keep some of your favorite turkey or chicken stock on hand in case you need to make more than the natural drippings will allow.
When all else false, buy Stroudsmoor Turkey Gravy at Stroudsmoor Inn Towne Bakery, 125 Broad Street in Stroudsburg, or join us at the Inn for The Thanksgiving Buffet . . .

For Thanksgiving Reservations call our Restaurant Concierge . . .
570-421-6431, Ext. 406
Click here for menu details.

Thanksgiving Turkey Stroudsmoor-Style

Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife. Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint

French Onion Soup with a Stroudsmoor Italian Twist

The French may have invented it, but the Italians perfected it! Or at least one 85-year-old Italian at Stroudsmoor lovingly known as Mrs. P.

What’s on the table for the next holiday dinner?

Grilled, pan-fried, roasted, seared and served with delicate sauces and fresh sides . . . Beef is on the holiday menu says Chef “G”erard and Mrs. P. Here are some of the mouthwatering cuts served this holiday season at The Moor: Stroudsmoor’s Restaurant.