CLASSIC GRAVY
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
- Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
MAKE-AHEAD BISCUITS & GRAVY BAKE
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely., Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight., Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes., Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.
Nutrition Facts : Calories 373 calories, Fat 26g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 640mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
HOMEMADE GRAVY
Ina Garten's Homemade Gravy recipe, from Barefoot Contessa on Food Network, gets its flavor from leftover turkey drippings and a touch of cognac.
Provided by Ina Garten
Categories condiment
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
MAKE-AHEAD GRAVY
You need gravy on Thanksgiving to aid the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here's a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy - and far less crazy-making.
Provided by Mark Bittman
Categories easy, quick, sauces and gravies
Time 20m
Yield 5 to 6 cups
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
- Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
- When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 389 milligrams, Sugar 3 grams, TransFat 0 grams
GIBLET GRAVY
While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
Provided by Florence Fabricant
Categories sauces and gravies
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
- Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
- When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
- Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.
SMOKY SAGE AND GIBLET GRAVY
Provided by Greg Patent
Categories Sauce Mushroom Onion turkey Sauté Thanksgiving Bacon Carrot White Wine Fall Sage Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Rinse turkey neck, gizzard, heart and wing tips. Place in heavy large saucepan. Add broth, vermouth, carrot, onion, mushrooms, sage and peppercorns. Bring to boil over medium-high heat. Reduce heat to low; cover pan. Simmer until neck meat is very tender, about 2 hours 30 minutes.
- Meanwhile, place liver in heavy small saucepan; cover with cold water. Simmer over medium heat until firm to touch and cooked through, about 5 minutes. Drain.
- Strain broth into small bowl. Transfer neck, gizzard and heart to work surface; discard remaining solids. Carefully remove all meat from neck. Chop meat finely. Cut away any tough membrane from gizzard. Chop gizzard, heart and liver finely. Combine meats in medium bowl. Spoon fat off top of broth and discard. (Giblets and broth can be made 1 day ahead. Cover separately and refrigerate.)
- Gravy
- Baste the turkey occasionally with three to four cups of homemade or canned low-salt chicken broth. That will help to create the rich pan juices that go into the gravy.
- Pour roasting pan juices into medium bowl. Spoon fat off top; discard fat. Return pan juices to roasting pan and set pan over 2 burners. Simmer over medium-high heat 2 minutes, stirring with wooden spoon and scraping up any browned bits from pan bottom. Strain mixture from pan into 4-cup glass measuring cup; add giblet broth. If necessary, add enough canned broth to measure 4 cups liquid or transfer giblet broth mixture to medium saucepan and boil until reduced to 4 cups liquid.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels; drain. Discard all but 4 tablespoons drippings from skillet. Add flour. Whisk over medium heat until roux is golden brown, about 3 minutes.
- Whisk in giblet broth mixture. Bring to a boil, whisking occasionally. Reduce heat to medium-low. Mix in vermouth and sage. Simmer until thickened to desired consistency, about 10 minutes. Add chopped meats to gravy. (If desired, chop some or all of the bacon and add to gravy.) Simmer until heated through, about 2 minutes. Season gravy with salt and pepper.
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- Strain and save the broth. Remove any meat from the neck if desired and discard the bones, celery, and onions. Finely chop the remaining giblets and set aside.
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- Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, next and giblets; cook until well browned about 10 minutes.
- Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated.
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