Classic Last Minute Gravy Recipes

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CLASSIC GRAVY



Classic Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 bag of giblets from a turkey (gizzards, liver and neck)
Turkey drippings from a freshly cooked turkey
6 tablespoons all-purpose flour, plus more if needed
4 cups low-sodium chicken stock, plus more if needed
Kosher salt and freshly ground black pepper

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 GRAVY



Classic Gravy image

Provided by Food Network Kitchen

Categories     condiment

Time 30m

Yield About 6 cups

Number Of Ingredients 6

Turkey pan drippings
1/3 cup dry white wine
Vegetable oil, if needed
2/3 cup all-purpose flour
6 to 7 cups low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

  • Strain the turkey pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty turkey roasting pan across two burners over medium-high heat. Add the wine and scrape up any browned bits, then cook until reduced by half, about 1 minute; add to the drippings.
  • Spoon or pour off 1/2 cup of the fat from the drippings and return to the roasting pan over medium-high heat. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
  • Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking often, until thickened, 15 to 25 minutes. Season with salt and pepper.

OLD FASHIONED BROWN GRAVY



Old Fashioned Brown Gravy image

Old-fashioned brown gravy. Made from meat drippings.

Provided by dlkg

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 4

Number Of Ingredients 5

2 tablespoons pan drippings
2 tablespoons all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste

Steps:

  • Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g

CLASSIC LAST-MINUTE GRAVY



Classic Last-Minute Gravy image

Provided by Kim Severson

Categories     quick, sauces and gravies

Time 25m

Yield About 4 cups

Number Of Ingredients 6

4 tablespoons unsalted butter
1/2 cup all-purpose flour
Pan drippings to taste
1/2 cup dry white wine (or use water)
4 cups homemade turkey stock or low-salt canned chicken broth
Salt and black pepper

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 GOURMET GRAVY



12-Minute Gourmet Gravy image

My recipe for a homemade gravy that's exactly what the name says. Customize gravy for beef, poultry or pork main courses. Beef, poultry or pork fat are all preferable over butter, if you have them on hand.

Provided by The Spice Guru

Categories     Sauces

Time 12m

Yield 6 serving(s)

Number Of Ingredients 45

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups beef broth
2 tablespoons cognac (optional)
2 tablespoons dry red wine (optional)
1 dash Kitchen Bouquet, for added color and flavor
1 dash Worcestershire sauce
1 dash garlic powder
1 dash onion powder
1 pinch ground ginger
1 pinch ground mustard
1 tablespoon heavy cream
fresh ground black pepper, to taste
2 cups chicken broth
2 tablespoons cognac (optional)
2 tablespoons white wine (optional)
1 pinch poultry seasoning
1 pinch ground nutmeg
thinly snipped fresh chives (optional)
1 tablespoon heavy cream
fresh ground black pepper, to taste
2 cups chicken broth
2 tablespoons cognac (optional)
2 tablespoons white wine (optional)
1 dash Kitchen Bouquet
1/4 teaspoon ground sage
1 pinch ground nutmeg
1 pinch ground rosemary
1 pinch ground thyme
1 tablespoon heavy cream
fresh ground black pepper, to taste
1 cup beef broth
1 cup chicken broth
2 tablespoons cognac (optional)
2 tablespoons dry red wine (optional)
1 dash Kitchen Bouquet
1/4 teaspoon ground sage
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pinch ground allspice
1 pinch ground rosemary
1 pinch ground thyme
1 pinch white pepper
1 tablespoon heavy cream
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 163.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 34, Sodium 1074.2, Carbohydrate 5.4, Fiber 0.2, Sugar 0.7, Protein 6.4

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

This recipe makes a generous amount of gravy - we find you can never have enough... from Gourmet Magazine by way of Epicurious.com

Provided by tychus2001

Categories     Sauces

Time 25m

Yield 8 cups

Number Of Ingredients 4

1 cup turkey pan dripping
1/8-1/4 cup unsalted butter, melted
9 cups turkey broth
3/4 cup all-purpose flour

Steps:

  • Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), reserving fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes).
  • Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
  • Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts).
  • Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
  • Pour through fine-mesh sieve into glass measure with stock.
  • Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes.
  • Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking.
  • Stir in any turkey juices accumulated on platter and simmer gravy 1 minute.
  • Season with salt and pepper.

Nutrition Facts : Calories 68.1, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.6, Carbohydrate 8.9, Fiber 0.3, Protein 1.2

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