FOOLPROOF GRAVY
Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 20m
Yield 2-1/3 cups.
Number Of Ingredients 7
Steps:
- Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 165 calories, Fat 17g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
FOOLPROOF GIBLET GRAVY
This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.
Provided by Pinkytz
Categories Sauces
Time 2h15m
Yield 6-7 cups, 14 serving(s)
Number Of Ingredients 11
Steps:
- Stage 1 MAKE BROTH.
- Up to 3 days ahead cut turkey neck and heart in half.
- Put into a large saucepan along with gizzard and remaining broth ingredients.
- Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
- Add liver and simmer 30 minutes longer or until gizzard is very tender.
- Remove giblets to a cutting board.
- Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
- Discard vegetables.
- Add water to broth if needed, to make 6 cups.
- Chop giblets and neck meat.
- Refrigerate.
- Stage 2 THICKEN BROTH.
- Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
- Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
- Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
- Cover surface of gravy to keep skin from forming.
- Refrigerate.
- Stage 3 FINISH GRAVY.
- After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
- Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
- Add no more than 2 cups of drippings to gravy or it will be too thin.
- Stir in giblets and neck meat.
- Heat and season to taste.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1
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.
GIBLET GRAVY
Provided by Ree Drummond : Food Network
Time 50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
- Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
- Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
- Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
- Serve when very thick and flavorful.
GIBLET GRAVY
We're about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We're talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off-even on your first try. We'll show you how it's done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you'll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
- Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
- After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
- Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
PERFECT GIBLET GRAVY
You will want to drizzle this luscious gravy on everything on your plate! How can you go wrong with Southern Living?
Provided by Bev I Am
Categories Poultry
Time 1h15m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Melt butter in a large, hot skillet; add vegetables, and sauté.
- Add flour, stirring constantly until smooth and combined.
- Add reserved broth, whisking constantly, until thickened.
- Proceed with recipe as directed.
- Bring giblets, neck, and 4 cups water to a boil in a medium saucepan over medium heat.
- Cover, reduce heat, and simmer 45 minutes or until tender.
- Drain, reserving broth.
- Chop giblets and neck meat, and set aside.
- Melt butter in a large skillet over medium heat; add chopped vegetables, and sauté 5 minutes.
- Add flour, stirring until smooth.
- Add reserved broth; cook, stirring constantly, 10 minutes or until thickened.
- Reduce heat to low.
- Remove vegetables using a hand-held, wire-mesh strainer, and discard, leaving gravy in skillet.
- Whisk together egg yolks and half-and-half.
- Gradually stir about one-fourth of hot gravy into yolk mixture; add to remaining hot gravy.
- Add giblets and neck meat; cook, stirring constantly, 4 to 5 minutes or until a thermometer registers 160°.
- Stir in salt, pepper, and seasoning.
- Serve immediately.
- Garnish, if desired.
- Makes 4 cups.
Nutrition Facts : Calories 317.1, Fat 29, SaturatedFat 17.6, Cholesterol 173.8, Sodium 495.9, Carbohydrate 11.4, Fiber 1.1, Sugar 1.8, Protein 4.1
FOOL PROOF GIBLET GRAVY
I found this recipe in Woman's Day magazine 11/1991. I never had enough gravy for meals with guests and it was such a last minute hassel. This recipe is foolproof, makes 6-7 cups of lump free gravy and can be made up to 3 days prior to meal, although I have done the day before. I have adapted to make pork or beef gravy as well,...
Provided by Marilyn McDonough
Categories Gravies
Time 2h20m
Number Of Ingredients 12
Steps:
- 1. Stage I: Make Broth Up to 3 days ahead cut turkey neck and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, uncovered, 1 ½ hours. Add liver and simmer 30 minutes longer or until gizzard is very tender. Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth if needed, to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.
- 2. Stage II: Thicken Broth Meanwhile mash butter and flour with a fork or back of spoon until blended to a paste. Break into 4 chunks. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture 1 chunk at a time, until blended. Whisk until thickened and boiling. Boil 3 minutes longer to cook out any "floury" taste. Cover surface of gravy with waxed paper or plastic wrap to keep a skin from forming. Refrigerate.
- 3. Stage III: Finish Gravy After turkey is removed from roasting pan: spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups to gravy (or it will be too thin). Stir in giblets and neck meat. Heat over medium-low heat until hot. Season to taste. Makes 6 to 7 cups.
PERFECT GRAVY
The three keys to perfect gravy: use all the fowl parts, use a fat separator and make a slurry of flour and broth to eliminate lumps. Serve this gravy alongside a roasted turkey this Holiday season.
Provided by Martha Stewart
Yield Makes 3 cups
Number Of Ingredients 13
Steps:
- Make giblet broth while turkey is roasting. Trim any fat or membrane from giblets. Liver should not have gallbladder, a small green sac, attached. If it is, trim off, removing part of liver if necessary. Do not pierce sac; it contains bitter liquid. Rinse giblets, and pat dry.
- In medium saucepan, melt 3 tablespoons butter over medium-high heat. Add vegetables. Cook, stirring, until slightly brown, 5 to 10 minutes. Reduce heat to medium, add neck. Cook, stirring, until slightly brown, about 5 minutes. Add 4 cups water. Add heart, gizzard, peppercorns, and bay leaf. Cover; bring to boil. Reduce heat to medium low; cook, uncovered, until broth is reduced to about 3 cups, 50 to 60 minutes. Set aside.
- Meanwhile, chop liver finely. Melt remaining 1/2 tablespoon butter in small skillet over medium-low heat. Add liver; cook, stirring constantly, until liver is fully cooked and no longer releases blood, 4 to 6 minutes. Add to cooking giblet broth.
- Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside to separate, about 10 minutes.
- Strain reserved broth. Return to saucepan, and warm over low heat. Place roasting pan over medium-high heat. Pour Madeira into measuring cup, then into pan, let bubble, and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits.
- Make a slurry: Place flour in glass jar with tight-fitting lid. Ladle 1 cup broth into jar. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining broth.
- Raise heat to medium high. Pour pan juices into fat separator; add dark drippings from bottom into roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour, and reduce gravy to 2 1/2 cups in step 2.)
- Strain liquid from pan through very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over pan of simmering water.
More about "fool proof giblet gravy recipes"
HOW TO MAKE PERFECT GIBLET GRAVY | 12 TOMATOES
From 12tomatoes.com
4.8/5 (6)Estimated Reading Time 2 minsServings 12Total Time 1 hr 30 mins
- To a large saucepan, add the 2 cups of water, 2 cups of stock, onion, celery, carrots, bay leaves, peppercorns, and giblets. Bring to a boil, reduce heat to low, and let simmer for 1 hour. Strain stock and remove solids, saving both the strained liquid and neck meat for the gravy. Chop neck meat and set aside.
- Melt turkey fat or butter in a sauce pan over medium heat. Add flour and stir quickly to combine. Continue cooking and stirring until golden brown and nutty, about 2 minutes.
- Slowly pour in pan drippings, stirring constantly. Add broth, 1 cup at a time, until desired thickness is reached.
- Boil to thicken slightly, stir in chopped giblet meat and season to taste with salt and pepper. Enjoy!
BEST GIBLET GRAVY RECIPE - HOW TO MAKE GIBLET GRAVY
From thepioneerwoman.com
4.8/5 (6)Total Time 25 mins
- First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan.
- Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
- Remove the giblets and neck from the water (don’t worry; they’re supposed to look really grody) and set them aside.
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