Classic Gravy Recipes

CLASSIC TURKEY GRAVY

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.

CLASSIC TURKEY GRAVY

Steps:

• Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.

CLASSIC HAMBURGER GRAVY

Steps:

• 1. Add the ground beef to a 2-quart saucepan, over medium-high heat until beef is thoroughly cooked, breaking the beef into small pieces, stirring frequently. Thoroughly drain the grease from pan. Return to the heat, add the onions and cook 1-2 minutes longer, or until the onions are soften.
• 2. Add water, enough to cover 2'' over beef mixture. Add the seasonings. Stirring, bring to boil, cover and reduce the heat and simmer for 1 hour.
• 3. After the hour of cooking, remove lid and thicken the beef gravy; combine in a small jar 1/4-cup flour and 1/4 cup very cold water. Cover and shake the jar to remove lumps. Slowly pour into the hamburger gravy while constantly stirring the gravy. At this time, I taste the gravy and adjust the spices as needed. Cover the gravy, and simmer another 30 minutes, stirring occasionally. * Remember, the amount of flour/water mixture you add, the thicker the gravy will become. NOTE: This gravy is NOT greasy at all!

CLASSIC GRAVY

Steps:

• For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets. Season with salt and pepper. Stir and cook until the giblets are browned. Add the carrots, celery and onions and cook, stirring, until the vegetables are browned. Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer. Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour. Strain through a fine-mesh sieve and set aside.
• For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest. Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces. Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes. Add the heavy cream and vinegar and season to taste.

CLASSIC GRAVY

Steps:

• Strain the turkey pan drippings into a fat separator or large liquid measuring cup; set aside. Place the empty turkey roasting pan across two burners over medium-high heat. Add the wine and scrape up any browned bits, then cook until reduced by half, about 1 minute; add to the drippings.
• Spoon or pour off 1/2 cup of the fat from the drippings and return to the roasting pan over medium-high heat. (If you don't have enough fat to make 1/2 cup, add vegetable oil.) Whisk in the flour and cook, whisking, until smooth and golden, 2 to 3 minutes.
• Whisk in the defatted drippings and enough broth to make 8 cups total liquid. Bring to a simmer and cook, whisking often, until thickened, 15 to 25 minutes. Season with salt and pepper.

CLASSIC GRAVY

Steps:

• Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
• Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
• Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

CLASSIC SAUSAGE GRAVY

Steps:

• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
• Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
• Serve over cooked grits or biscuits, and top with green onions.