PAULA DEEN'S GIBLET GRAVY
Make and share this Paula Deen's Giblet Gravy recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock and giblets to a boil.
- Add bouillon and reserved stuffing mixture.
- Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
- Meanwhile, saute mushrooms until browned in butter.
- Add mushrooms to gravy with egg.
- Salt and pepper, to taste.
Nutrition Facts : Calories 75.1, Fat 5.5, SaturatedFat 3, Cholesterol 38.1, Sodium 243.1, Carbohydrate 4.8, Fiber 0.5, Sugar 0.9, Protein 2.2
SAWMILL GRAVY (PAULA DEEN)
This is the best gravy I have ever tried. It is rich and creamy. One of the family members was reading Paula Deen's book and this recipe was in there. So we tried and all fell in love with it. Even the picky youngsters of the family, will eat this with biscuits. It is a heart attack waiting to happen. This is only cooked twice a year because it is so sinful. I don't even like sausage and I love eating this gravy.
Provided by Coppercloud
Categories Sauces
Time 35m
Yield 4 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- On medium heat, heat up skillet for 1 to 2 minutes. Combine sausage, bacon, onion and garlic.
- Put this mixture in pan hot pan. Break up sausage while cooking. Cook until sausage and bacon are browned.
- Stir in flour, pepper, salt and cook for 1 to 2 minutes. This will make a roux with the sausage and bacon fat.
- Slowly stir in the half and half. Keep stirring and cook over medium heat until it thickens.
- Stir in butter and serve.
- P.S. 1. If the gravy is too thick, you can add more half/half to thin it out. 2. If there are any leftovers and you want to re-heat this. I stir in a little more half /half and pop it in the microwave. 3. In the original recipe it calls for 1 tsp of salt, but for me there is a lot of salt in the meat already. It is easier to add salt to your plate, then have one person not be able to eat this because it is too salty for them. 4. We have also tried this with half hot sausage and half regular for a little more spice. Or you can just add red pepper flakes while cooking the meat.
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
MILK GRAVY (PAULA DEEN)
My grandmother used to make the BEST milk gravy! She would serve it over chicken fried steak and mashed potatoes. Unfortunatley, I never got her original recipe. I came across this recipe in a "Cooking with Paula Deen" magazine and I think this is very close to what my grandmother used to make!
Provided by Kim D.
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- ~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable oil or vegetable shortening.
- Heat 1-2 tablespoons oil in a skillet over medium heat.
- Whisk in flour, whisking constantly for about 1 minute.
- Slowly add milk, whisking constantly.
- Stir in pepper and salt and continue cooking.
- Whisk constantly for about 10 minutes, or until thickened.
Nutrition Facts : Calories 227.2, Fat 12.6, SaturatedFat 5.2, Cholesterol 24.4, Sodium 492.9, Carbohydrate 19.8, Fiber 0.5, Sugar 12.3, Protein 8.8
COUNTRY FRIED STEAK & GRAVY - PAULA DEEN
Biscuit recipe posted separately. The ingredients(for the steak & gravy) lists 4 cups of hot water, but I've read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709
Provided by Nana Lee
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- HOUSE SEASONING:.
- Mix ingredients together and store in an airtight container for up to 6 months.
- STEAK:.
- Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
- Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
- Heat 1/2 cup oil in a heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
- Remove each steak to a paper towel-lined plate to drain.
- Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
- Drain all but 4 TBS drippings, and scrapings.
- GRAVY:.
- Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
- Stir in the pepper and the salt.
- Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
- Slowly add the whole milk, stirring constantly with whisk.
- Return the steaks to the skillet and bring to a boil over medium-high heat.
- Reduce the heat to low, and place the onions on top of the steaks.
- Cover the pan, and let simmer for 30 minutes.
- NOTE:.
- See Paula Deen's biscuits to serve with this.
Nutrition Facts : Calories 779.4, Fat 46.2, SaturatedFat 10.2, Cholesterol 29.3, Sodium 29117.7, Carbohydrate 73.5, Fiber 4.6, Sugar 19.8, Protein 20
PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY
Make and share this Paula Deen's Thanksgiving Stuffing and Gravy recipe from Food.com.
Provided by bigg7g
Categories Thanksgiving
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Stuffing:.
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
- Giblet Gravy:.
- Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
Nutrition Facts : Calories 1138.3, Fat 46.1, SaturatedFat 16.6, Cholesterol 238.7, Sodium 2688, Carbohydrate 134, Fiber 6.3, Sugar 14.8, Protein 44.1
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