EASY TURKEY GRAVY
This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 17m
Yield 28
Number Of Ingredients 8
Steps:
- Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
- Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 2.5 g, Cholesterol 1.9 mg, Fat 1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 227.2 mg, Sugar 0.5 g
GRAVY (TURKEY, BEEF, PORK, HAM, CHICKEN OR ANY OTHER)
Steps:
- Take dripping in pan and add water, bouillon cubes, salt and pepper. Bring to a full boil.
- While it's cooking, mix your flour and cold water with a fork. Whip it till the lumps are gone.
- When the drippings have come to a boil, add the flour mixture slowly and stir into the gravy till you're satisfied with the thickness. Let it come back to a full boil.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY
This is for all the 30-something's learning to cook and say, "but I don't know how to make gravy like Mom's!" This is a basic "how-to" but you can be individually creative with your tastes by spicing it up with hot spices or giving it a foreign flare with curry or chinese 5-spice. Use your imagination and don't be surprised if you like your results, better than Mom's!
Provided by Gingerbee
Categories Sauces
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
- This is a basic recipe to making gravy for any type of oven-roasted meat.
- In a small bowl, add water and flour, stirring to get out all lumps.
- Remove meat from the roasting pan leaving all the liquid and dried bits.
- On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
- As the liquid thickens, add salt, pepper, and spices, including the gravy master.
- If gravy is too thick, add more water, a little at a time while stirring.
- Stop at the desired thickness.
- Remove from the heat.
- Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
- Fill your favorite gravy boat and serve!
- *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
- Amount will depend on how much liquid is in your roasting pan after meat has cooked.
- By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.
TURKEY MEATLOAF AND GRAVY
Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.
Provided by Bree
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h40m
Yield 6
Number Of Ingredients 33
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
- In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
- Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
- To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g
ROAST TURKEY PAN GRAVY
Make and share this Roast turkey Pan gravy recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 25m
Yield 5 Cups of gravy, apprx
Number Of Ingredients 9
Steps:
- Spoon off all but about 4 tbsp of the fat in the roasting pan.
- Make sure you leave all the brown bits.
- Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
- Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
- Add the stock and continue to cook for about 10 minutes.
- If you are using giblets put them in for this cooking time.
- Mix cornstarch with the water.
- Turn heat to low and stir in the mixed cornstarch.
- The gravy will start to thicken almost immediately.
- Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
- Season to taste with salt& pepper.
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