MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE
Provided by Ina Garten
Time 1h55m
Yield Makes 4 cups
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
- After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
ULTIMATE TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY
Wrap fat sausages in streaky bacon for a posh version of a British classic - perfect comfort food for the whole family
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling.
- Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
- The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.
- To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
- By now the toad should be puffed up and deep golden brown. If not, continue cooking - but don't open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
MAKE-AHEAD GRAVY
This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
- Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
- Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
- When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 6.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 524.6 mg, Sugar 0.3 g
PERFECT CHOICE-CARAMELIZED ONIONS
Bored with that steak dinner or roastbeef? Spike it up with these delicious caramelized onions that are so so good even on your burger. Fast and freshly made or frozen for that special occassion when time is of the essence..try this nice change to plain brown gravy..you won't be sorry ;)
Provided by Gingerbee
Categories Vegetable
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Over medium heat, heat skillet before placing in butter and oil.
- Add onion, salt, pepper, Worcestershire sauce, and sugar.
- Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx.
- 8-10 minutes.
- Cover and reduce heat to medium-low and cook for an additional 13-15 minutes.
- The onions will sweat down and be glossy and soft.
- *(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet) to give it a rich brown color.
- Can be made in advance; freezes very well for the next Sunday roastbeef dinner.
- Serve with hamburgers, roasts or steaks.
MAKE AHEAD CARAMELIZED ONIONS
Here is a great technique, using your crockpot, for caramelizing sweet or regular onions, which you can then use for onion soup, or a delicious Caramelized Onion Lasagna recipe I am posting separately. I am guessing at the amount it makes.
Provided by MarieRynr
Categories Onions
Time 12h15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the butter in a 4 quart or larger slow cooker insert.
- Separate the onion slices into rings and add them to the slow cooker, lightly packing them down.
- Sprinkle the salt over and cover with the lid, (the cooker will be quite full).
- Cook on high until the onions are very soft and a deep caramel color, about 10 to 12 hours, stirring once or twice.
Nutrition Facts : Calories 883.6, Fat 46.9, SaturatedFat 29.4, Cholesterol 122, Sodium 2365.8, Carbohydrate 114.8, Fiber 15.9, Sugar 48.6, Protein 10.9
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Categories Herb Onion turkey Roast Thanksgiving Vinegar Fall Bon Appétit
Yield Makes 14 servings
Number Of Ingredients 19
Steps:
- For gravy base:
- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
- For turkey:
- Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
FAMILY-FAVORITE CARAMELIZED ONIONS
This recipe was passed down to me by my mother-in-law. After a few tweaks these onions are better than ever and, to my husband's chagrin, there are rarely any leftovers. They can easily be made ahead and reheated. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Cook and stir until sugar is dissolved, 1-2 minutes. Add onions. Reduce heat to medium-low; cook until deep golden brown, 45-50 minutes, stirring occasionally.
Nutrition Facts : Calories 135 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 769mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 4g fiber), Protein 1g protein.
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