Homemade gravy, jarred, or canned?

I have never used canned or jarred gravy except for one time when I found a clearance sale on chicken gravy and bought a dozen jars. Making it is much cheaper and it's so simple to do. You don't have to store it, either, if you just keep basic ingredients on hand. I always make turkey giblet gravy when we have turkey. No tips... it's easy enough to make. Don't add salt, though!

I love to eat my mom's homeade gravy....the white gravy with biscuits. It's so yummy. I cannot make it though like she does. I have tried and tried and she even tried teaching me. Mine always tastes like flour. So I always buy the kind in the package where you can make it or either a can or jar. But I like homeade the best...if I just knew how to make it right. lol

I use a powdered mix as it is lower fat. I have known how to make my own for over forty years, though, and I sure can do it.

My grandmother used to make the best gravy, of course that was breakfast gravy. I haven't learned to make it. She tried to tell me, before she passed away. Plus, I had an aunt try to show me how, and my brother too. My brother can make it almost as good as my grandmother's. But mine always turns out too thick or too thin. I just can't get it just right. I have made the dinner gravy out of a box before. As a matter of fact, I used to make it on a regular basis when I cooked a lot. Then recently I tried the turkey gravy in a jar for the first time. I think that I am going to go with that this year for Thanksgiving, instead. I hope you have a wonderful Thanksgiving!

The store-bought gravy whether in a can or jar is convenient, but way too salty for my taste, and also home made gravy is not that hard to make if one happens to have the meat on hand and plans to cook it anyway. It may not be chique right now, but I prefer the flavor of gravies made with corn starch, and that method is about fool-proof as long as one stirs cool liquid into the cornstarch first and then adds it slowly to the heated stock. There are other good ways to make gravy with no lumps but that is my favorite. I like creamy gravies made with milk the best.

Somebody else makes it, could that be a choice?

I have had both beef and chicken or turkey from a jar or can and find them to not be that great. I like to make my own with the giblets neck and wing tip and any extra skin that my turkey may have. I simmer them with some carrots, celery, onions, and any other vegetables I might have on hand. I also put in my herbs such as sage, parsley, thyme, rosemary and turmeric. When the meat is ready to fall off the turkey nick I take out the vegetables and blend about 1/4 of them in the blender to be added back to help thicken the gravy. I then thicken the broth with corn starch.

I have always made my own gravy (taught to me by my mother), and I would NEVER use anything shop bought - it just doesn't have the taste of home-made. I always save the stock from any meat I cook, and freeze it for later use (this is the basis of a really tasty gravy). Any fat from the juices solidifies and sets on top of the stock and I always remove most of this before I use the stock underneath - so you end up with tasty gravy which is also low in fat! If necessary, I thicken it with cornflour (make sure you stir continuously or you end up with lumps).

I make my own gravy. I take chicken broth , add some flour to thicken it, boiled eggs & the gizzard & liver to if one comes w/the turkey or chicken. add salt & pepper & that's about it.

I usually just use a jar or a packet. My mother-in-law has to make her gravy when we spend Thanksgiving with her. It is really good, but I can't get it down. I like the canned gravy. It tastes really good. I also like boxed stuffing! lol - I guess I am a product of my youth!