TURKEY SAUSAGE GRAVY
Sausage gravy was always one of my favorite meals for breakfast, delicious but so fattening! Now that I am cooking for my family, I'm trying healthier versions of my favorite recipes. Enjoy!
Provided by dan small
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add sausage, pepper, salt, garlic powder, and red pepper flakes. Cook and stir until sausage is browned and crumbly, about 10 minutes.
- Stir in flour until well blended and cook for about 2 minutes. Increase heat to medium and slowly add milk, stirring as you go. Cook and stir until gravy thickens and is heated through, about 5 minutes.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 9.4 g, Cholesterol 51.9 mg, Fat 12.3 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 484.9 mg, Sugar 4.9 g
SOS LIGHT -GROUND TURKEY GRAVY
Lighter version of Mom's hamburger gravy. Good old comfort food made lighter. Serve with toast or biscuits.
Provided by MsSally
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground turkey till no longer pink. Add mushrooms drained. Sprinkle mixture with flour, pepper and garlic and onion powders.
- Add skim milk and whisk until smooth and thickened. Add Worcestershire sauce.
- Serve over toast or biscuits.
Nutrition Facts : Calories 254, Fat 1.4, SaturatedFat 0.6, Cholesterol 90.7, Sodium 335.2, Carbohydrate 16.4, Fiber 0.9, Sugar 1.3, Protein 41.7
CLASSIC TURKEY GRAVY
Provided by Food Network Kitchen
Time 3h
Yield 8 cups
Number Of Ingredients 11
Steps:
- When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
- When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
- Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
- Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
- Start with cold heavy cream and mix on high speed.
- After about 3 minutes, you'll have whipped cream; continue mixing.
- After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
- Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
- Pumpkin
- Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
- Spiced Cranberry
- Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
- Bourbon-Raisin
- Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
- Sage Brown Butter
- Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.
HOMEMADE TURKEY GRAVY
Homemade turkey gravy made simple!
Provided by Travis Strean
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
- Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.
Nutrition Facts : Calories 238.7 calories, Carbohydrate 1.6 g, Cholesterol 26.4 mg, Fat 25.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 7.5 g, Sodium 69.7 mg, Sugar 0.1 g
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- Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.
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