Ground Turkey Gravy Recipes

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CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Provided by Food Network Kitchen

Time 3h

Yield 8 cups

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion or leek, or 2 shallots, sliced
Neck and giblets from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter, recipe follows (optional)

Steps:

  • When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  • When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  • Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  • Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
  • Start with cold heavy cream and mix on high speed.
  • After about 3 minutes, you'll have whipped cream; continue mixing.
  • After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
  • Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
  • Pumpkin
  • Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
  • Spiced Cranberry
  • Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
  • Bourbon-Raisin
  • Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
  • Sage Brown Butter
  • Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

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

Drippings from 1 roasted turkey
1 to 1-1/2 cups turkey or chicken broth
1/4 cup all-purpose flour
Salt and white pepper to taste

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.

HOMEMADE TURKEY GRAVY



Homemade Turkey Gravy image

Homemade turkey gravy made simple!

Provided by Travis Strean

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 25m

Yield 16

Number Of Ingredients 4

2 cups turkey drippings, or as needed
¼ cup all-purpose flour
1 cup chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
  • Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 1.6 g, Cholesterol 26.4 mg, Fat 25.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 7.5 g, Sodium 69.7 mg, Sugar 0.1 g

SIMPLE TURKEY GRAVY



Simple Turkey Gravy image

This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!

Provided by The Gruntled Gourmand

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 25m

Yield 16

Number Of Ingredients 5

½ cup fat from turkey drippings
½ cup all-purpose flour
1 cup liquid from turkey drippings
2 cups turkey stock
ground black pepper to taste

Steps:

  • Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
  • Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

Nutrition Facts : Calories 189 calories, Carbohydrate 3.1 g, Cholesterol 19.9 mg, Fat 19.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.7 g, Sodium 83.7 mg

SIMPLE TURKEY GRAVY



Simple Turkey Gravy image

A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 20m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 6

Turkey drippings
3 to 3-1/2 cups chicken broth, divided
1/2 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon pepper

Steps:

  • Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.

Nutrition Facts :

SOS LIGHT -GROUND TURKEY GRAVY



Sos Light -Ground Turkey Gravy image

Lighter version of Mom's hamburger gravy. Good old comfort food made lighter. Serve with toast or biscuits.

Provided by MsSally

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

20 ounces ground turkey breast
1 (4 ounce) can mushroom stems and pieces
1/4 cup all-purpose flour
1 pinch ground black pepper
garlic powder, to taste
onion powder, to taste
2 1/4 cups skim milk
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Brown ground turkey till no longer pink. Add mushrooms drained. Sprinkle mixture with flour, pepper and garlic and onion powders.
  • Add skim milk and whisk until smooth and thickened. Add Worcestershire sauce.
  • Serve over toast or biscuits.

Nutrition Facts : Calories 254, Fat 1.4, SaturatedFat 0.6, Cholesterol 90.7, Sodium 335.2, Carbohydrate 16.4, Fiber 0.9, Sugar 1.3, Protein 41.7

TRISHA'S TURKEY GRAVY



Trisha's Turkey Gravy image

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield about 2 cups

Number Of Ingredients 5

4 tablespoons unsalted butter or fat from rendered turkey drippings
4 tablespoons all-purpose flour
2 cups turkey stock from cooking the turkey, adding additional chicken stock to make 2 cups if needed
Kosher salt and freshly ground black pepper
1/2 cup shredded cooked turkey

Steps:

  • Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

EASY GRAVY FOR TURKEY



Easy Gravy for Turkey image

I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...

Provided by Alex Guarnaschelli

Categories     condiment

Time 1h15m

Yield 3 cups

Number Of Ingredients 10

2 large heads garlic, ends removed, turned on their sides and split through the middle to expose each clove of garlic
2 medium yellow onions, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup dry sherry
4 cups chicken broth
Drippings from a roast turkey
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
  • In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
  • Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.

CREAMY TURKEY GRAVY



Creamy Turkey Gravy image

With my easy recipe, even someone who has never made homemade gravy before can be assured of success. -Phyllis Schmalz, Kansas City, Kansas.

Provided by Taste of Home

Time 15m

Yield 2-1/3 cups.

Number Of Ingredients 6

2 tablespoons cornstarch
2 tablespoons turkey drippings
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/4 cup whole milk

Steps:

  • In a small saucepan, mix cornstarch, drippings, salt and pepper until smooth. Gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Nutrition Facts : Calories 38 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

MY VERY OWN TURKEY MEATBALLS AND GRAVY



My Very Own Turkey Meatballs and Gravy image

I had a pound of ground turkey I needed to use so I came up with my own idea of making turkey meatballs and gravy. I was amazed at myself. They were out of this world if I may say so myself. :smile:

Provided by Marsha D.

Categories     Poultry

Time 1h

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 25

1 lb ground turkey breast
2 tablespoons olive oil
1 teaspoon butter
1/2 cup onion, chopped fine
1/4 cup green pepper, chopped fine
1 egg, slightly beaten
1 tablespoon minced chopped garlic
1 teaspoon seasoning salt
1 teaspoon basil
1 teaspoon beau monde spice (Spice Island Seasoning)
1/4 teaspoon thyme
1/8 teaspoon jamaican jerk spice (Spice Island Seasoning)
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon teriyaki sauce
1 tablespoon mccormick grill mate teriyaki sauce
2 -3 tablespoons whipping cream
10 -13 saltine crackers, crumbled up
1 (10 ounce) can cream of mushroom soup
6 ounces water
2 tablespoons sour cream
1/4 cup whipping cream (for richness)
1 teaspoon Worcestershire sauce
1/2 teaspoon catsup
1 dash garlic powder

Steps:

  • In large frying pan, add oil and butter over medium heat.
  • In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
  • Add egg and stir well.
  • Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
  • Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
  • Add the whipping cream and crackers.
  • Shape into meatballs and place in hot oil.
  • Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
  • Reduce heat to medium.
  • Lift cover and stir meatballs and cover again for 15 minutes.
  • Make sure you check the meatballs every few minutes so you don't burn them.
  • Drain meatballs and place back into pan.
  • In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
  • Bring to a boil over medium to heat for 2 minutes.
  • Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
  • Uncover and simmer a extra 5 minutes.
  • Note: Serve with cooked noodles or rice.

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