SIMPLE TURKEY GRAVY
A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.
Nutrition Facts :
MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
SIMPLE TURKEY GRAVY
This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!
Provided by The Gruntled Gourmand
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
- Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
Nutrition Facts : Calories 189 calories, Carbohydrate 3.1 g, Cholesterol 19.9 mg, Fat 19.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.7 g, Sodium 83.7 mg
SAVORY TURKEY GRAVY WITH MUSHROOMS AND ONIONS
Rich savory gravy. You can omit the mushroom and onions. The giblet stock can be replaced with chicken stock. Check out my (Giblet Stock from turkey or chicken for soup or gravy recipe #77787)
Provided by Rita1652
Categories Sauces
Time 25m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Make giblet stock while turkey is roasting.
- Transfer roasted turkey to a large platter.
- Pour juices from the pan into a fat separator.
- Set aside to separate, about 10 minutes.
- Strain stock, discarding solids, and return to saucepan; warm over low heat.
- Place roasting pan on top of stove over medium-high heat.
- Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
- Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
- Make a slurry: In a small bowl dissolve flour in water.
- Slowly pour into roasting pan; stir to incorporate.
- Slowly stir in remaining stock.
- Raise heat to medium high. Stirring consistently.
- Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
- Discard fat.
- Stir in rosemary.
- Season with salt and pepper.
- Cook 10 to 15 minutes to reduce and thicken.
- Adjust seasoning.
Nutrition Facts : Calories 134.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 264.6, Carbohydrate 11.8, Fiber 1, Sugar 4.4, Protein 1.8
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Provided by Bruce Aidells
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For mushroom butter:
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
- Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
- Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
EASY TURKEY GRAVY
This gravy comes out perfect every time. The cream of chicken soup is what gives it wonderful flavor. Nice and creamy, never lumpy.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 17m
Yield 28
Number Of Ingredients 8
Steps:
- Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
- Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 2.5 g, Cholesterol 1.9 mg, Fat 1 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 227.2 mg, Sugar 0.5 g
TURKEY GRAVY WITH SHALLOTS AND MUSHROOMS
Steps:
- In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.
- In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened. Taste for seasoning and add salt and pepper, as needed.
- Make Ahead
- The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.
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