TURKEY & CHESTNUT GRAVY
Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen
Provided by Miriam Nice
Categories Condiment, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
- Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
- Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
THE BEST GRAVY
Our gravy delivers rich flavors from a homemade stock made with the turkey giblets, onion and fresh herbs. Roast turkey drippings and a dash of Worcestershire sauce round out this creamy, lump-free holiday must-have.
Provided by Food Network Kitchen
Time 3h
Yield 7-8 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
- Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
- Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
- The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
- Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
- Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.
TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
- Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
- Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.
CHESTNUT AND BAY LEAF GRAVY
A delicious gravy that really adds flavour to dishes. It is particularly good for vegetable based dishes. It can be made ahead and stored overnight.
Provided by PinkCherryBlossom
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and fry the carrot, celery, leek and half the onion over a low heat until soft.
- Add bay leaves, wine, herbs and stock. Bring to the boil and boil for 10 minutes.
- Strain gravy into a jug and discard the veg. Add soy and yeast extract (season with a good twist of black pepper if desired) and return to the pan.
- Add the chestnuts and remaining onion to the gravy and simmer for 10 minutes.
Nutrition Facts : Calories 412.7, Fat 8.2, SaturatedFat 1.2, Sodium 235.3, Carbohydrate 55.5, Fiber 3.4, Sugar 6.3, Protein 3.5
More about "chestnut and bay leaf gravy recipes"
CHESTNUT AND PEAR GRAVY RECIPE ON FOOD52
From food52.com
ROAST TURKEY, CHESTNUT DRESSING, PAN GRAVY - CIA FOODIES
From ciafoodies.com
CHESTNUT GRAVY | JAMIE OLIVER CHRISTMAS GRAVY RECIPE
From jamieoliver.com
GRAVY FROM ROAST DRIPPINGS - ALTON BROWN
From altonbrown.com
- Remove roast from pan and pour off any fat, reserving 2 ounces. Place roasting pan over high heat (use 2 burners, if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus, which could be used to sauce your roast.
- To create the gravy, heat the reserved fat over medium-high heat in a medium saucier. Add the flour all at once whisking vigorously. When the mixture thins and starts to bubble, reduce the heat to low and cut back on the whisking. Cook until you smell a toasty aroma, then cook 2 minutes more, stirring occasionally. Allow the roux to cool to room temperature.
- Whisk a quarter of the jus into the cooled roux. Return the heat to high and add all but 1/4 cup of the liquid. Cook until a simmer has been reached, which will result in a smoother sauce, but not a thicker one. Since starch-thickened sauces thicken as they cool, make your gravy a little on the loose by adding the last 1/4 cup of liquid. Serve over the warm roast.
RECIPE DETAIL PAGE | LCBO
From lcbo.com
TURKEY OR NUT ROAST? FELICITY CLOAKE'S PERFECT CHRISTMAS DINNER …
From theguardian.com
GRAVY WITH BAY LEAF - 7 RECIPES - PETITCHEF
From en.petitchef.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
LINDSEY BAREHAM’S ROAST TURKEY, CHESTNUT AND SAUSAGE STUFFING AND …
From theguardian.com
CHESTNUT AND BAY LEAF GRAVY RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CHESTNUT AND BAY LEAF GRAVY RECIPES
From tfrecipes.com
MINI BUNDT CHESTNUT LOAF WITH SAGE GRAVY - VEGGIE DESSERTS
From veggiedesserts.com
VEGAN CHESTNUT AND RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
CHESTNUT AND MUSHROOM GRAVY WITH ROASTED ONIONS - TASTING TABLE
From tastingtable.com
CHESTNUT NUT ROAST WITH RED WINE & PORCINI GRAVY (VEGAN
From cookingwithcamilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #fruit #vegetables #dinner-party #vegan #vegetarian #nuts #dietary #savory-sauces #onions
You'll also love