BASIC GRAVY
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, herb sprigs and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock ¿ if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Simmer until desired thickness, 5 to 15 minutes.
GRAVY BASE
Yield 4 Cups
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Pat neck, gizzard and heart dry. Add to oil. Cover and cook until beginning to brown, stirring occasionally, about 12 minutes. Add onions, carrots, celery, marjoram, thyme, bay leaf and parsley stems. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Uncover and sauté until vegetables begin to brown, about 10 minutes. Add broth, reserved mushroom soaking liquid (leaving sediment behind in bowl) and Port; bring to simmer. Partially cover pan; simmer 45 minutes, stirring occasionally. Strain mixture into bowl, pressing on solids with back of spoon.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
SIMPLE BEEF FLAVORED GRAVY
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 6.1 g, Cholesterol 20.5 mg, Fat 7.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 275.9 mg, Sugar 1.1 g
CURRY BASE GRAVY
Indian takeaway style curry base
Provided by danmac28177
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
- Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
- Remove from heat and add tin of tomatoes. Blend until smooth.
- Now add all spices and return to the heat. Simmer for a further 20 mins
- Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base
BEEF GRAVY BASE
Make and share this Beef Gravy Base recipe from Food.com.
Provided by Tonkcats
Categories Meat
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine dry milk powder, flour, bouillon granules and thyme. Cut in butter or margarine and Kitchen Bouquet until pieces resemble cornmeal.
- Store in tightly covered container in refrigerator up to two months.
- Beef Gravy: In saucepan slowly blend 1 cup cold water into 1/2 cup beef gravy base. Cook and stir until mixture is thickened and bubbly.
- Cook 1 minute more. Makes 1 cup.
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