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In article t>,
says...
> In article >,
> says...
> > Saw something similar at Thanksgiving once. The "cook" took all the fat and
> > juices from the roasting pan, added some canned chicken stock, heated to a
> > boil then plopped in a half cup or so of raw flour. A quick stir then
> > poured through a strainer and, voila! Turkey, blech, gravy.
> >
> Several years ago my mom and I accepted an invitation to Thanksgiving
> dinner with friends.
>
> My mom is a fabulous cook, and is famous for her turkey gravy, among
> other things. We walked into the kitchen and saw two packets of
> McCormick Gravy mix on the counter. I picked up one of them and held it
> up to my mom and sort of chuckled. My mom, trying to be helpful,
> volunteered to make the gravy at that point and the hostess, apparently
> never having made gravy from scratch before, was attentively watching
> every step. She was surprised that my mom didn't use the packets even
> for seasoning, but instead took the drippings (minus most of the fat). At
> dinner when the gravy was served, the hostess was astonished how
> delicious it was and said "I'm sure glad I didn't pour those juices down
> the drain like I was going to".

But there it is. The host was willing to learn from that experience and
I'll bet to this day she makes the gravy from scratch. She probably even
learned a few other cooking tricks.