Herbed Pumpkin Gravy Recipes

HERBED GRAVY

Steps:

• In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.

SEASONED GARLIC GRAVY

Steps:

• In a small saucepan, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in flour, poultry seasoning and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

PUMPKIN SAGE GRAVY

Steps:

• In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

HERBED PAN GRAVY

Steps:

• The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.;
• To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
• To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
• Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
• Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.
• NUTRITION INFORMATION: Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium.
• 0 Carbohydrate Servings
• Exchanges: 1/2 fat
• MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 4 hours.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY

Steps:

• Preheat oven to 450 degrees F.
• Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.
• While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.
• In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.
• Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

HERBED BROWN GRAVY

Steps:

• In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
• Add the garlic, herbs, salt and pepper and stir well.
• Stir the flour into the vegetables and stir to coat them.
• Whisk in the chicken stock, making sure to keep lumps from forming.
• Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
• Let the gravy simmer for 10-15 minutes, until thickened.
• Strain through a fine-meshed strainer and discard vegetables.

HERBED TURKEY GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. 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. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

HERBED PUMPKIN GRAVY

Steps:

• Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.n
• Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.n
• Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.n

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY

Steps:

• Make the stuffing:
• In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
• Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
• Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
• Make the gravy:
• Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
• Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.