More Gravy Recipes

[MagiePerdu]

You-Can-Do-It Turkey Gravy

The perfect time to start your gravy is before you begin carving while you're waiting for your turkey to rest. Your finished bird should sit outside of the oven for 15 to 20 minutes, so you'll have plenty of time to complete these five easy steps.

After moving the turkey to a cutting board, pour the pan drippings into a large glass measuring cup. Then, scrape the browned turkey bits from the pan into the cup.

Skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan, discarding any remaining fat.

Stir in 1/4 cup all-purpose flour. Add enough (reduced-sodium...you can add the salt later!) chicken broth to remaining drippings in the measuring cup to equal 2 cups.

Add the broth mixture to the flour mixture in the saucepan. Cook and stir over medium heat until bubbly. Then, cook and stir for 1 minute more.

Strain the gravy into a serving dish. Season to taste with salt and black pepper.

[MagiePerdu]

Step 1
After pouring drippings in a measuring cup or fat separator, skim the fat, reserving 2 tablespoons. Add enough broth to drippings to measure 2 cups.

Step 2
Combine flour and reserved fat in a saucepan until smooth over medium heat.

Step 3
Gradually stir in the drippings mixture. Bring to a boil and stir until thickened. Add seasonings to taste.

[MagiePerdu]

Good Turkey Gravy

Step 1
To avoid lumpy gravy, first make a roux (pronounced "roo" - 'course our Nawlins contingent already knows this!), which is a mixture of flour and fat (in this case, butter), that's cooked over low heat and used to thicken sauces. A roux can be white, blond or brown, depending on how long it's allowed to cook and what fat the flour is mixed with.

Step 2
Make sure the butter is completely melted before adding the flour. Test it by sprinkling in a pinch of flour. If it slowly starts to bubble, whisk in the rest of the flour. Whisk the butter and flour constantly until the mixture is blended and smooth.

Step 3
Gradually whisk or stir in the chicken broth. Bring the mixture to a boil, whisking constantly until the gravy is thickened, about 2 minutes.

[MagiePerdu]

Making Pan Gravy

Use this Pan Gravy recipe to make gravy from meats and poultry roasted in an uncovered roasting pan.


Step 1
Pour pan drippings into a heat-resistant measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat.

Step 2
Reserve 1/4 cup fat and transfer to a saucepan; whisk in flour until smooth.

Step 3
Add enough broth or water to the pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Cook and stir over medium-high heat until mixture comes to a boil. Cook and stir 2 minutes longer or until thickened. Season with salt, pepper and browning sauce if desired.

[MagiePerdu]

Reducing Pan Juices for Gravy
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency.


Making Poultry Gravy
Add chicken bouillon cubes (or boxed stock) to water and turkey drippings. After adding the flour and the mixture starts to thicken, stir in evaporated milk for a rich, flavorful gravy.


Reducing Pan Juices for Gravy
To thicken pan juices without flour, remove the meat to a warm serving platter. Transfer pan juices along with browned bits to a saucepan. Bring to a boil; cook, uncovered, until the liquid evaporates enough that it thickens to a gravy consistency. Or, you could add cornstarch mixed to a slurry with COLD water.


Reducing Fat in Gravy
Here's how to dramatically reduce the amount of fat in gravy from roasted meat: boil off most of the liquid until all that's left are the brown caramelized juices on the bottom of the pan and the fat. After pouring off the fat, add water, loosen the browned bits, add seasonings and thicken.


Lightening Up Gravy
To make a lighter gravy, brown flour in a skillet. Cool slightly, then add some instant chicken, beef or vegetable bouillon granules and warm water. Cook and stir until thickened, then add salt and pepper if necessary.


Quick Gravy
To make a quick gravy, mix 3 tablespoons of cornstarch with a can of evaporated milk and a can of chicken broth; bring the mixture to a boil to thicken it.

Flavor Tips

Boost Gravy's Color and Flavor
Add a few granules of instant coffee to gravy that's bland and pale. You can't taste the coffee, but it gives the look and flavor a real boost.
(shades of redeye gravy!)


Extra-Delicious Turkey Gravy
For extra-rich and delicious turkey gravy, stir sour cream into the turkey drippings.


Souper Gravy
Instead of flour, mix a can of cream of mushroom soup with pan drippings and a little water when I make gravy for veal or pork roast. (Bleh. . .don't think this is the best tip)


Sweet Gravy
To make great gravy, stir in a small amount of sugar.


For Dark, Savory Gravy
Some say the secret to dark savory gravy is coffee: pour a cup of brewed coffee around a roast or turkey as you put it in the oven.


Add Flavor to Stew and Gravy
To give gravy and stew great color and flavor, add a few teaspoons of soy sauce.



Making Great Gravy
Some people swear that you can drop a spoonful of ketchup into beef gravy for richer flavor without a tomato taste.



Finishing Touch


No More Lumpy Gravy! Spin lumpy gravy in the blender for a couple seconds until it's smooth and ready to serve. (OK, if you must, but really, if you make your gravy correctly, you shouldn't have to resort to running it in the blender.)