Good Gravy Recipes

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EASY GRAVY



Easy Gravy image

Make and share this Easy Gravy recipe from Food.com.

Provided by TERRY B.

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

4 tablespoons butter
2 1/2 cups turkey broth
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Melt butter in pan over medium heat.
  • Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
  • Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
  • Move to serving bowl.
  • Enjoy.

WHY-IS-IT-SO-GOOD GRAVY



Why-Is-It-So-Good Gravy image

If you have the backbone from breaking the turkey into pieces, use it in tandem with the wings.

Provided by Molly Baz

Yield 8-10 servings

Number Of Ingredients 14

3 lb. turkey and/or chicken wings, flats and drumettes separated
4 Tbsp. extra-virgin olive oil, divided
2 heads of garlic, cut in half crosswise
2 large shallots, unpeeled, halved
1 (4-inch) piece ginger, scrubbed, thickly sliced
4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces
2 tsp. black peppercorns, lightly crushed
6 Tbsp. all-purpose flour
4 Tbsp. unsalted butter, room temperature
½ cup amontillado sherry
6 cups turkey stock or low-sodium chicken broth, warmed
2 tsp. sherry vinegar or red wine vinegar
1 tsp. MSG
Kosher salt, freshly ground pepper (optional)

Steps:

  • Preheat oven to 450°F. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25-35 minutes.
  • Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30-40 minutes more.
  • Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.
  • Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.
  • Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30-40 minutes.
  • Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6-8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired. DO AHEAD: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.

GOOD GRAVY



Good Gravy image

Provided by Alton Brown

Categories     condiment

Time 1h10m

Yield 1 quart (at least 12 to 14 servings)

Number Of Ingredients 10

2 ounces Clarified Butter, recipe follows
2 teaspoons fresh thyme leaves
2 teaspoons finely chopped fresh sage
1 ounce all-purpose flour
1 ounce potato starch
1 quart low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon balsamic vinegar or Vincotto
1/2 teaspoon freshly grated nutmeg
1 pound unsalted butter

Steps:

  • Melt the Clarified Butter in large saute pan over medium-high heat. Fry the thyme and sage in the butter until fragrant, about 1 minute. Add the flour and cook for 1 minute or until the mixture smells nutty. Add the potato starch and stir to combine.
  • Add the chicken broth and soy sauce to the pan. Whisk to combine and eliminate any lumps. Bring the mixture to a simmer and cook until thickened slightly, approximately 5 minutes. Remove from the heat and add the vinegar and nutmeg. Pour into a thermos to keep warm for serving.
  • Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.
  • Yield: approximately 15 ounces

GOOD GRAVY BEEF STEW



Good Gravy Beef Stew image

Make and share this Good Gravy Beef Stew recipe from Food.com.

Provided by OahuPat Abrams

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb stew meat
1/2 cup flour
1 tablespoon vegetable oil
1 can beef broth
1 can condensed cream of mushroom soup
1 onion, chopped
4 large potatoes, cut up
peeled baby carrots

Steps:

  • Coat meat with flour and brown in oil.
  • Drain.
  • Add soups.
  • Simmer 30 minutes.
  • Add vegetables and simmer another hour.

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