HOMEMADE PAN GRAVY
Yield Yields 3 cups gravy
Number Of Ingredients 9
Steps:
- Place turkey neck and giblets in a medium or large sauce pan along with 5 cups of water. Bring to a boil over high heat. Skim foam off surface and reduce heat to a simmer. Cook for 1 hour. Strain stock through a fine mesh strainer into a heatproof container. Discard solids and serve strained stock. If making ahead, the stock will keep in fridge for up to 3 days. When turkey is done roasting, remove from oven and place on a cutting board to cool. Take roast pan with drippings and place on the stove top across two burners. Heat over medium-high heat until pan drippings come to a simmer. Cook, scraping up browned bit with a wooden spoon until thickens, about 10 minutes. Add flour and stir to combine. Cook about 1 minute. Slowly add stock and whisk to combine. Take your time an add in ¼ cup to ½ cup increments, whisking until fully combined before adding more stock. Reduce heat to medium and bring to a simmer and cook until gravy thickens, about 5 minutes. Once smooth, add a bit more stock and stir. Continue to stir and add stock until you get the desired consistency. Strain gravy through a fine-mesh strainer to create a super-smooth gravy. Season with salt and pepper and keep warm. Whisk immediately before serving. If too thick, thin with 2 teaspoons of water.
CLASSIC PAN GRAVY
Prepare pan gravy in 20 minutes with a tried-and-true recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
MILK GRAVY (PAULA DEEN)
My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
- Heat 1-2 tablespoons oil in a skillet over medium heat.
- Whisk in flour, whisking constantly for about 1 minute.
- Slowly add milk, whisking constantly.
- Stir in pepper and salt and continue cooking.
- Whisk constantly for about 10 minutes, or until thickened.
Nutrition Facts : Calories 227.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 24.4, Sodium 492.9, Carbohydrate 19.8, Fiber 0.5, Sugar 12.3, Protein 8.8
SIMPLE PAN GRAVY
Amanda Haas shows you how to extract every last bit of flavor from pan drippings to create a smooth, rich gravy that's thickened with a traditional roux.
Provided by Food Network
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- While the turkey rests, make the gravy: Use a fine-mesh strainer to strain the turkey pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator and allow the fat to rise to the top. Meanwhile, place the roasting pan across two burners over medium-low heat. When the pan is sizzling, add the wine and stir, scraping up all the fond in the pan. Turn off the heat and pour the wine mixture through a fine-mesh strainer set over a bowl.
- Ladle or spoon off the fat from the pan drippings and discard; set aside the jus. In a saucepan over low heat, melt the butter. Then sprinkle in the flour and whisk until the flour is completely incorporated and light golden brown, 1-2 minutes. Slowly add the wine mixture, whisking constantly. When it has fully absorbed into the roux, slowly add the reserved jus. Small additions of liquid and continuous whisking are the keys to smooth gravy.
- Finish the gravy by adding turkey or chicken stock a ½ cup at a time and whisking; taste and adjust the seasoning with salt and pepper as you go. (You'll need a total of 2½-3 cups of liquid to make the gravy.) When the gravy is thick yet pourable and perfectly seasoned to taste, transfer it to a bowl or gravy boat and serve immediately.
PAN GRAVY
Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
- Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg
PAN GRAVY
Provided by Food Network
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;
PAN GRAVY
Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.
Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
PAN GRAVY
Serve with our Turkey with Brown Sugar Glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 20m
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- While turkey rests on cutting board, place roasting pan on stove across two burners. Bring pan juices to a simmer over medium-high. Cook, scraping up browned bits with a wooden spoon, until liquid thickens and holds a trail, 8 to 10 minutes.
- Add flour and cook, stirring, until blended, about 1 minute. Gradually whisk in stock, then 1 cup water. Bring to a simmer and cook, stirring occasionally, until gravy thickens and no longer tastes floury, about 5 minutes (reduce heat, if bottom of pan begins to scorch).
- If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper and keep warm. Whisk before serving (thin with water if necessary).
Nutrition Facts : Calories 156 g, Fat 12 g, Protein 8 g
PAN JUICE GRAVY
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)
- In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.
- When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.
BASIC PAN GRAVY FROM DRIPPINGS
A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.
Provided by queenbeatrice
Categories Sauces
Time 15m
Yield 3 2/3 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- In skillet or roasting pan, add flour to drippings; blend well.
- Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
- Add broth; cook until mixture boils and thickens, stirring constantly.
- Stir in salt and pepper.
Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7
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