Pumpkin Sage Gravy Recipes

HERBED PUMPKIN GRAVY

Steps:

• Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
• Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
• Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

NOCAL SMOKED ROASTED TURKEY WITH PUMPKIN SAGE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• To set up the smoker: Take your turkey roaster and line it with aluminum foil.
• Drain the applewood chips and add to the bottom of the pan. Put the pan over high heat on the stove-top. The chips will begin to smolder and smoke.
• For spice mix: In a small bowl add the first 5 ingredients and mix well. Combine the remaining ingredients in a mortar and pestle and mash until you have the texture of coarse sand. Add this mixture to the spice bowl.
• Prepare the turkey. Wash the bird inside and out under cold running water. Pat dry with paper towels and season inside the cavity well with the spice mix. Stuff the bird with sliced fennel, lemon, garlic, bay, sage, rosemary and thyme. Pin the wings back behind the base of the breast. Truss the bird using kitchen twine. Coat the turkey in olive oil and season all over the outside with the remaining spice mix.
• Once the chips start smoking arrange the turkey on a rack and put it over the smoking chips. Reduce the heat to medium and cover the whole pan with foil so the smoke encapsulates the entire bird. Turn the temperature down slightly and smoke for 10 to 15 minutes. Once done, remove the foil and lift the whole rack with the turkey out of the pan. Discard the foil with the chips. (Make sure you put the chips out by submerging in water before discarding.) Put the rack back into the roaster pan and roast in the preheated oven for 2 1/2 to 3 hours. An instant-read thermometer inserted into the meaty part of the thigh should register 170 degrees F. If the legs or breast brown too quickly during roasting, cover them with foil.
• When done, remove the turkey from the oven and set aside to rest. Transfer to a platter and garnish with sage.
• In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

CREAMY PUMPKIN SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
• Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add fresh ravioli and cook for about 4 minutes or until the float to the top.
• Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
• Cover with foil to keep warm while you prepare the sauce.
• In a small saute pan, melt the stick of butter over low heat.
• When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
• Remove butter sauce from the heat and grate in the nutmeg.
• Pour butter sauce over the ravioli.
• Sprinkle with grated cheese and toasted hazel nuts (if using).
• Grate the amaretti cookies over the dish and serve immediately.

ROASTED PUMPKIN WITH SHALLOTS AND SAGE

Steps:

• Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
• Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

PUMPKIN DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
• Blend well.
• Add flour.
• The dough should be soft.
• Dip a 1/2 teaspoon measure into the boiling water.
• Scoop up a generous 1/2 teaspoon of the dough.
• Drop dough into boiling water.
• Repeat until all of dough is used.
• Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
• Boil dumplings about 10 minutes.
• Transfer to a colander with a slotted spoon to drain.
• In a large skillet, melt the 3 tablespoons butter over medium heat.
• Add the dumplings and saute until beginning to brown, about 8 minutes.
• Transfer to a serving dish and sprinkle with the Parmesan.
• Serve.