Gravy 1 2 3 Recipes

Steps:

• Transfer the turkey drippings to a glass measuring cup.
• Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat.
• Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux.
• Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired.

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.

Steps:

• 1. If cooking meat or poultry, remove from pan and pour off & measure drippings. (If not cooking, substitute butter; see ingredients above.)
• 2. Pour soup into pan; stir well to loosen browned bits of meat or poultry.
• 3. Blend in water and drippings. Stir over low heat until warmed through.

Steps:

• Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
• Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.