Maple Gravy Recipes

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HAM WITH MAPLE GRAVY



Ham with Maple Gravy image

Watch out when you make this dish, because the delicious aroma that comes from this ham gravy will be sure to create some big appetites. -Sue Ward, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 14 servings.

Number Of Ingredients 9

1 fully cooked boneless ham (6 pounds)
30 whole cloves
3/4 cup maple syrup, divided
4 teaspoons ground mustard
2 cups apple juice
3 tablespoons cornstarch
3 tablespoons water
2 tablespoons butter
6 medium tart apples, cut into 1/2-inch slices

Steps:

  • Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine 1/2 cup maple syrup and mustard; pour over ham. Pour apple juice into the roasting pan. Bake, uncovered, until a thermometer reads 140°, basting frequently, 1-1/2 to 2 hours. , Remove ham and keep warm. Transfer the pan juices to a saucepan. Combine cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 1 minute or until thickened., In a large skillet, melt butter over medium heat. Add apples and remaining maple syrup. Cover and cook for 10-15 minutes, stirring occasionally. Slice ham; serve with apples and gravy.

Nutrition Facts : Calories 328 calories, Fat 9g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 2036mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 36g protein.

MAPLE GRAVY



Maple Gravy image

In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey with Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes 2 cups

Number Of Ingredients 4

Drippings from Maple-Glazed Turkey with Gravy
1/2 cup dry white wine
3 1/2 cups Turkey Giblet Stock, divided
1/4 cup all-purpose flour

Steps:

  • Pour drippings from turkey roasting pan into a fat separator, and set aside. Place pan on 2 burners over medium-high heat. Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon. Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil. Reduce heat, and simmer 5 minutes. Whisk flour into remaining cup stock, and add to gravy. Simmer until thickened, about 3 minutes. Pour through a fine sieve into a serving dish or gravy boat. Serve hot.

MAPLE-WHISKEY TURKEY AND GRAVY



Maple-Whiskey Turkey and Gravy image

"I love a brined turkey, and this one is particularly heavenly."

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 22h

Yield 12 to 16 servings

Number Of Ingredients 18

3 cups whiskey
2 cups pure maple syrup
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
Peels of 3 large oranges, cut into large strips
Peels of 2 red and 2 green apples
4 sprigs rosemary
1 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced)
2 sticks butter, softened
Turkey giblets and neck (discard the liver)
1/4 cup turkey fat, from the drippings (see left), plus more if needed
1/3 cup all-purpose flour, plus more if needed
6 cups low-sodium chicken or turkey broth
3 tablespoons whiskey
2 tablespoons pure maple syrup
Kosher salt and freshly ground pepper

Steps:

  • Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, orange and apple peels and rosemary sprigs in a large pot. Bring to a gentle boil, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill.
  • Brine the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine and refrigerate 16 to 18 hours so the brine can work its magic.
  • Roast the turkey: Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse it thoroughly again, inside and out. Pat dry.
  • Truss the turkey or tuck the legs and wings, whichever you like. Place breast-side up on a rack in a large shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast 7 to 8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2 1/2 hours for a 20-pound turkey).
  • Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil. (Put stuffing in the bird if you wish at this point.) Brush the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This will take about another 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and 3 to 3 1/2 hours for a 20-pound turkey). Remove the turkey from the oven and cover lightly with foil until you are ready to carve. Pour the pan drippings into a fat separator and set aside for gravy.
  • Maple-Whiskey Gravy
  • Place the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer 45 minutes to 1 hour, until the giblets are cooked. Remove the giblets, set aside and keep the water in the saucepan.
  • In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until it is deep golden brown.
  • Pour in the chicken broth, whiskey and maple syrup, whisking the whole time. Allow the gravy to cook and thicken for several minutes, whisking occasionally. If it gets too thick or if it's too salty, thin it with a little giblet water. If the gravy is too thin, keep cooking it until it thickens up.
  • Taste, then add salt and plenty of pepper. Chop the giblets and add them in, if you like. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!

MAPLE-WHISKEY GRAVY



Maple-Whiskey Gravy image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

Turkey giblets and neck from 1 turkey (discard the liver)
1/4 cup turkey fat from drippings, plus more if needed
1/3 cup all-purpose flour, plus more if needed
1/4 cup whiskey
6 cups low-sodium chicken broth
1/4 cup pure maple syrup
Kosher salt and freshly ground black pepper

Steps:

  • Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
  • In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
  • Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!

JANOS' MAPLE SYRUP GRAVY



Janos' Maple Syrup Gravy image

Make and share this Janos' Maple Syrup Gravy recipe from Food.com.

Provided by MarraMamba

Categories     Sauces

Time 25m

Yield 1 QUART

Number Of Ingredients 5

5 tablespoons turkey drippings, rendered from the turkey
3 tablespoons flour
4 tablespoons maple syrup
1 quart chicken stock (which has simmered with the turkey neck and innards. When making the roux the chicken stock should b)
salt and pepper

Steps:

  • Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. ( The 5 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 3 TBSP grease after all the water has cooked out.).
  • Stirring constantly add the flour to the hot grease to form a roux. Cook the roux over the heat about 5-7 minutes stirring constantly being careful not to burn the flour.
  • Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened.
  • Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.

Nutrition Facts : Calories 639.6, Fat 11.9, SaturatedFat 3.1, Cholesterol 28.8, Sodium 1380, Carbohydrate 105.4, Fiber 0.6, Sugar 62.8, Protein 26.6

BISCUITS WITH DEER MAPLE GRAVY



Biscuits With Deer Maple Gravy image

This breakfast is sweet and salty all in one.

Provided by Kristian

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 55m

Yield 6

Number Of Ingredients 12

1 cup self-rising flour
½ tablespoon white sugar
2 tablespoons butter, melted
¾ cup milk
2 tablespoons butter
1 pound boneless venison steak, cubed
salt and ground black pepper to taste
½ cup chicken broth
1 cup milk
1 tablespoon maple syrup
¼ cup all-purpose flour
salt and ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.
  • Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
  • Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.
  • Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 26.1 g, Cholesterol 83.1 mg, Fat 11.1 g, Fiber 0.7 g, Protein 20.4 g, SaturatedFat 6.5 g, Sodium 377.7 mg, Sugar 6.4 g

MAPLE ROAST TURKEY AND GRAVY



Maple Roast Turkey and Gravy image

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

Provided by Ibby

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 20

Number Of Ingredients 16

2 cups apple cider
⅓ cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 ½ teaspoons grated lemon zest
¾ cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy

Steps:

  • Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  • Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  • Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  • Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  • Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  • To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Nutrition Facts : Calories 584 calories, Carbohydrate 10.5 g, Cholesterol 206.4 mg, Fat 29.3 g, Fiber 0.6 g, Protein 65 g, SaturatedFat 10.9 g, Sodium 313.6 mg, Sugar 7.5 g

HOMEMADE BISCUITS & MAPLE SAUSAGE GRAVY



Homemade Biscuits & Maple Sausage Gravy image

I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day! -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper, optional
3 tablespoons cold butter, cubed
1 tablespoon shortening
3/4 cup 2% milk
SAUSAGE GRAVY:
1 pound bulk maple pork sausage
1/4 cup all-purpose flour
3 cups 2% milk
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon ground sage
1/4 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

Nutrition Facts : Calories 371 calories, Fat 19g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 915mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY



Roast Turkey with Maple Herb Butter and Gravy image

Categories     Herb     turkey     Roast     Christmas     Thanksgiving     Fall     Maple Syrup     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For turkey
2 cups apple cider
1/3 cup pure maple syrup
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
1 1/2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) butter, room temperature
1 14-pound turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery with leaves
1 cup coarsely chopped carrot
2 cups canned low-salt chicken broth
For gravy
3 cups (about) canned low-salt chicken broth
3 tablespoons all purpose flour
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 small bay leaf
2 tablespoons apple brandy (optional)

Steps:

  • Make turkey:
  • Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
  • Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
  • Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
  • Make gravy:
  • Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.
  • Brush turkey with any remaining maple butter and serve with gravy.

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

Provided by Melissa Roberts

Categories     turkey     Roast     Thanksgiving     Dinner     Fall     Winter     Maple Syrup     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 8

1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock , heated to liquefy if gelled
Equipment: kitchen string ;17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)

Steps:

  • Make turkey:
  • Preheat oven to 425°F with rack in lowest position.
  • Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
  • Add 1 cup water to pan and roast, without basting, 1 hour.
  • Make glaze when turkey goes in oven:
  • Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
  • Glaze turkey:
  • After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
  • Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
  • Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
  • Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
  • Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

MAPLE-GLAZED TURKEY WITH GRAVY



Maple-Glazed Turkey with Gravy image

This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 6

1 turkey (14 pounds), neck and giblets reserved for Turkey Giblet Stock
Herbed Cracker Stuffing
1/2 stick unsalted butter, softened
Coarse salt and freshly ground pepper
1 1/2 cups chicken broth
1 1/2 cups pure maple syrup

Steps:

  • Preheat oven to 425 degrees. Pat turkey dry with paper towels. Transfer to a rack set in a large roasting pan. Let stand at room temperature 1 hour. Fill body cavity with 6 cups stuffing. Fill neck cavity with 4 cups stuffing; secure skin flap with skewers. Tie drumsticks with kitchen twine. Tuck wings under turkey. Rub turkey with butter, and season generously with salt and pepper. Pour broth into pan; roast 30 minutes. Reduce oven temperature to 350 degrees; roast 45 minutes. Brush with pan juices, and tent pan with foil. Roast 45 minutes more, then remove foil, and baste. (If liquid evaporates, add 1 to 2 cups water to pan.)
  • Meanwhile, bring maple syrup to a boil in a small saucepan. Reduce heat, and simmer until syrup is reduced to 3/4 cup.
  • After removing foil tent from turkey and basting with pan juices, brush turkey with some of maple glaze (reheat if solidified). Roast, uncovered, 30 minutes, and brush with glaze. Continue to roast turkey until a thermometer inserted into the thickest part of the thigh reads 165 degrees, about 30 minutes more. (Take temperature of stuffing as well; if it has not reached 165 degrees, remove it from turkey, then transfer to a baking dish. Cover with foil, and bake until it reaches 165 degrees.) Brush turkey with maple glaze, and transfer to a platter; let rest 45 minutes before carving. Meanwhile, using drippings in pan, make maple gravy.

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From spiceology.com


BALSAMIC FIG & MAPLE GRAVY | FOODLAND
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From foodland.ca


CHRISTMAS MAPLE GRAVY - MAPLE FROM CANADA
Ingredients. 2 turkey legs. 2 carrots, roughly chopped. 1 onion, roughly chopped. 2 sticks of celery, roughly chopped. 2 bay leaves. 4 cloves of garlic, skin on
From maplefromcanada.co.uk


MAPLE GRAVY RECIPES ALL YOU NEED IS FOOD
Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
From stevehacks.com


HAM WITH MAPLE GRAVY RECIPE - FOOD NEWS
ham with maple gravy Recipe. Place the ham on a rack in a shallow roasting pan. Bake in the preheated oven for 1 hour. Pour pan juices into a small saucepan and cool quickly in the freezer until the fat has risen to the top and solidified. Pour the maple syrup over the ham and return it to the oven. Bake 30 minutes longer, basting once with ...
From foodnewsnews.com


BALSAMIC FIG & MAPLE GRAVY - SAFEWAY
The perfect mix of sweet & savoury, our balsamic fig & maple gravy recipe is always a holiday hit. A great twist on a traditional recipe, get it from Sobeys.
From safeway.ca


HOW DO YOU MAKE MAPLE BACON GRAVY | BAR-S FOODS
Then add apple cider, bacon bits, bacon drippings, and maple syrup. Cook for about 1 minute. Slowly mix in turkey or chicken stock. Turn heat up a bit and continue to whisk gravy until it thickens so that it coats a spoon; Serve over biscuits for breakfast or for dinner poured over mashed potatoes and chicken or turkey however you like.
From bar-s.com


BALSAMIC FIG & MAPLE GRAVY - SOBEYS INC.
Step 1 Remove all but 2 tbsp (30 mL) of fat from turkey roasting pan. Place pan on medium heat on top of the stove. Add shallots and cook for 2 min. Add garlic and cook for 1 min.
From sobeys.com


MAPLE MISO GRAVY | BREWING HAPPINESS
2018-11-13 For now, I want to tell you about this Maple Miso Gravy, because it’s HANDS DOWN the best gravy I’ve ever had or made. I’m a big fan of the sweet, umami flavors that come out of this combo. Miso is a fermented paste made from soybeans and it has a sweet/tangy/umami flavor. It’s the perfect ingredient to add depth of flavor in gravy.
From brewinghappiness.com


MAPLE BOURBON SAUCE - HOW TO MAKE MAPLE BOURBON GRAVY
2013-01-25 Let them come towards room temperature for 30 minutes. Preheat the oven to 450°F. When the oven is ready, put the ducks breast side up in a cast-iron frying pan or other heavy, oven-proof pan. Make sure they do not touch each other. Roast until the breast meat hits about 135°F to 140°F, about 18 to 22 minutes.
From honest-food.net


EASY GRAVY RECIPE WITHOUT DRIPPINGS
2021-11-15 If the gravy is too thick, add a little extra broth, milk, or cream. If it’s too thin, mix a tablespoon of flour and two tablespoons of water in a small bowl. Add the slurry to the gravy mix and cook thoroughly, for at least three to five minutes. This allows the additional flour to cook into the mix and blend properly.
From simplysidedishes.com


BLUEBERRY MAPLE BISCUITS AND GRAVY - 'BITCHIN' IN THE KITCHEN'
2021-08-19 Whisk together the dry ingredients in a large mixing bowl (flour, baking powder, baking soda and salt). Add butter and combine using a pastry cutter or fork to crumble the butter. Pour in 2 tbsp honey and the buttermilk and combine using a spatula until the dough just comes together (dough will be a bit sticky). 2.
From bitchin-in-the-kitchen.com


5 MINUTE MAPLE BOURBON GRAVY // VIDEO - THE SUBURBAN SOAPBOX
2015-11-24 Stir in the garlic powder, onion powder and sage. Whisk in the maple syrup and bourbon. Season with salt and pepper to taste. Turn the heat to high and bring to a boil. Immediately turn the heat to low and simmer until thickened, approximately 1 minute. Transfer to a gravy boat and serve.
From thesuburbansoapbox.com


BEST MAPLE-WHISKEY GRAVY RECIPES - FOOD NETWORK CANADA
2015-12-09 Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to …
From foodnetwork.ca


MAPLE GRAVY RECIPE | RECIPE | FOOD, THANKSGIVING GRAVY, GRAVY …
Nov 24, 2016 - Drippings from our Maple-Glazed Turkey with Gravy add sweetness to an otherwise classic, savory gravy recipe for Thanksgiving.
From pinterest.com


MAPLE-PEPPER GRAVY RECIPE | COOKING LIGHT
Add neck, milk, and maple syrup to pan; cook 3 minutes or until browned, stirring frequently. Combine 1/2 cup chicken stock and flour in a bowl. Add turkey drippings, flour mixture, remaining 2 cups chicken stock, pepper, and salt to pan, scraping to loosen browned bits. Strain stock mixture into a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until …
From cookinglight.com


MAPLE BUTTER TURKEY WITH GRAVY | DAPHNE OZ
Allow the turkey to rest for at least 30 minutes. Carve the turkey and serve with the stuffing. Gravy Instructions: •Sear the giblets and turkey neck in a large Dutch oven over medium-high heat with 2 tablespoons olive oil until golden, 6 to 7 minutes. …
From daphneoz.com


RACHAEL RAY'S MAPLE-WORCESTERSHIRE GRAVY - EAT LIKE NO ONE ELSE
2013-11-24 3. For the maple syrup make sure you go dark. A Grade B or Dark Amber syrup would be best. There are a lot of bold flavors in this gravy, so you need a bold syrup to stand up with them. 4. I like to make the gravy in a frying pan. I like the wide open spacing for whisking. And I feel the gravy thickens up so much faster with a wider surface area.
From eatlikenoone.com


RECIPE DETAIL PAGE | LCBO
Spinach adds a nutritional bonus! 1 Preheat oven to 250°F (120°C). 2 Wrap 4 cups (1 L) shredded chicken in tinfoil and keep warm in oven. 3 In a medium saucepan, heat 1/4 cup (60 mL)butter over medium heat, whisk in flour and dry mustard until smooth. Slowly whisk in warm stock ½-cup (125 mL) at a time and continue to whisk.
From lcbo.com


BUTTERMILK BISCUITS WITH MAPLE SAUSAGE GRAVY - DAMN DELICIOUS
2012-06-10 Add the wet mixture to the dry mixture, stirring just until moist. Then we’re going to dump out the dough onto a well floured surface. Go ahead and knead the dough for about 5-6 times. Creating layers of dough will help create awesome flakiness. Roll out the dough to a 1-inch thickness and cut out 2-inch biscuits.
From damndelicious.net


MAPLE SRIRACHA SAUSAGE GRAVY BRUNCH BURGER - THE FOOD IN MY …
2016-03-18 Add in the sriracha, maple, parsley, and vinegar. Stir to combine. Gently heat if needed before serving. Form the patties and cook them to desired doneness with the cheese. Meanwhile, also fry up the eggs and slice and toast the muffin. Put the burger on the english muffin and totally smother with the gravy.
From thefoodinmybeard.com


MAPLE BROWN GRAVY RECIPE
Maple brown gravy recipe. Learn how to cook great Maple brown gravy . Crecipe.com deliver fine selection of quality Maple brown gravy recipes equipped with ratings, reviews and mixing tips. Get one of our Maple brown gravy recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Maple Brown Derby Popsicles Conventional brown …
From crecipe.com


MAPLE ROAST TURKEY AND GRAVY BEST RECIPES
1998-11-08 Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven. Wash and dry turkey, and place in a large roasting … From allrecipes.com 5/5 (198) Total Time 4 hrs 30 mins Category Whole Turkey Calories 584 per serving. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 …
From recipesforweb.com


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