12 Minute Gourmet Gravy Recipes

BEST GRAVY EVER

Steps:

• Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
• 2 to 3 days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Early on the day or the night before you'd like to eat:
• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F.
• Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

MAKE-AHEAD GRAVY

Steps:

• Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10-12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14-16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35-40 minutes.
• Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don't, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
• Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
• Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
• Do Ahead
• Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

12-MINUTE GOURMET GRAVY

Steps:

• NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE): In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper.
• OVER medium heat, melt the butter in a heavy-bottomed saucepan.
• SPRINKLE in the the flour and stir.
• REDUCE heat to medium-low.
• COOK until bubbling but not browned.
• WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved.
• BRING to a full boil while stirring then reduce heat.
• SIMMER gravy until reduced to desired consistency, stirring as needed.
• WHISK in heavy cream, and freshly ground black pepper to taste.
• SERVE immediately and enjoy.

RED WINE GRAVY

Steps:

• In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
• Now stir in the vegetable stock and the cornstarch mixture.
• Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.

15-MINUTE VEGETARIAN GRAVY

Steps:

• Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
• Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.

BEST GRAVY

Steps:

• Preheat oven to 450°F. Arrange 3½ pounds turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
• Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
• Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.
• Melt ⅓ cup unsalted butter in a small skillet over medium heat. Whisk in ⅓ cup all-purpose flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes. DO AHEAD: Roux can be made 2 days ahead. Let cool, cover, and chill.
• Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1-2 cups skimmed and strained roast turkey drippings. (If you're short on drippings, skim fat from pan and add 1-2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavors to meld. You're done! VARIATIONS (for every 6 cups of gravy:): Option 1: Reduce 1½ cups dry white wine in a small saucepan to 1 cup; stir into gravy. Option 2: Add 1½ tablespoons Worcestershire sauce and 1 tablespoon plus 1 teaspoon reduced-sodium soy sauce. Option 3: Add 1 cup plus 2 tablespoons apple cider and simmer for 5 minutes.

CLASSIC LAST-MINUTE GRAVY

Steps:

• Make a roux: melt butter in a large skillet. Add the flour all at once, whisking until incorporated. Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes. Set aside.
• When the roast turkey is done cooking, pour the pan drippings into a bowl.
• Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits. Add to the drippings in the bowl. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.
• Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the cold or room-temperature roux, whisking constantly. Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right. Season with salt, if needed, and pepper. To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one. Keep warm until ready to serve.

12 MINUTE CORN CHOWDER

Steps:

• Drain any corn liquid from whole canned corn and add enough water to make 1 1/2 cup.
• Add water, onion, salt & pepper and potato to medium sauce pan.
• Cook at a hard simmer (about 10 minutes).
• Reduce heat to low.
• Add evaporated milk and butter.
• Check seasoning and serve.