Pecan Gravy Recipes

PECAN CHICKEN AND GRAVY

Steps:

• In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
• In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.

CHILE-PECAN GRAVY

Steps:

• 1 In a large saucepan, combine 3 cups water, the turkey giblets and neck, the quartered onion, celery, the crushed garlic, salt and pepper
• 2 Bring to a boil, then reduce the heat to low, partially cover, and simmer while the turkey roasts, adding water as necessary to maintain the water level
• 3 Remove the stock from the heat when the turkey is done
• 4 Strain the stock through a colander and reserve
• 5 Discard the solids
• 6 Pour off and discard all but 2 tablespoons of the pan drippings from the turkey roasting pan
• 7 Place the pan over medium-high heat, then add the butter and flour
• 8 Whisk to combine
• 9 Add the minced onion, minced garlic, and chile, and cook, stirring, until softened, about 1 minute
• 10 Sprinkle in the chili powder and cumin and cook, stirring, for about 2 minutes
• 11 Gradually whisk in 2 cups of the reserved stock into the pan, scraping up bits from the bottom of the pan
• 12 Cook until the sauce has thickened, 5 to 8 minutes
• 13 Taste and season with more salt and/or pepper, if desired
• 14 Then stir in the pecans
• 15 Serve alongside turkey, or refrigerate and reheat over low heat until warm
• 16 NOTE: Toast the pecan halves in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned
• 17 Cool completely before using

CLASSIC GRAVY

Steps:

• Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
• Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
• Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
• Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
• While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

DELICIOUS PECAN PATTIES

Steps:

• Crumble tofu and knead all ingredients together.
• Form into patties.
• Fry slowly in pan.
• Cover with mushroom soup and bake @ 350 for 30 minutes. Or serve as is with your favorite gravy.
• If desired you may substitute walnut pieces for pecan meal.
• You may add one handful of Brewer's yeast.
• May add extra oats and water.

PEACH GRAVY

Steps:

• Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat.
• Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

PAN GRAVY

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.