CLASSIC GRAVY
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
- Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
- Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
- Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
- While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.
CLASSIC PAN GRAVY
Prepare pan gravy in 20 minutes with a tried-and-true recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
CLASSIC LAST-MINUTE GRAVY
Provided by Kim Severson
Categories quick, sauces and gravies
Time 25m
Yield About 4 cups
Number Of Ingredients 6
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.
CLASSIC TURKEY GRAVY
Making turkey gravy recipes is simple when you have the right proportions of ingredients. This version tastes delicious and will become your go-to gravy for every holiday dinner. -Virginia Watson, Kirksville, Missouri
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC SAUSAGE GRAVY
A staple in Southern households, this sausage gravy can be served over grits but goes beautifully with biscuits too.
Provided by JimmyDean
Categories Pork Gravy
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
- Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
- Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
- Serve over cooked grits or biscuits, and top with green onions.
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- Place the empty roasting pan over two burners over medium-high heat. Add the wine and cook, stirring and scraping to dissolve any bits stuck to the pan, for 2 minutes. Add the butter and melt. Sprinkle with the flour and cook, stirring constantly, until lightly golden, about 3 minutes. Still stirring, slowly add first the broth, then 1 cup of the reserved juices. Bring to a boil. Reduce heat and simmer gently until the gravy has thickened, 5 to 10 minutes. Remove from heat and season with the salt and pepper. Strain just before serving.
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