BEST PACKAGED TURKEY GRAVY RECIPES

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OLD-FASHIONED TURKEY GRAVY | SOUTHERN LIVING



Old-Fashioned Turkey Gravy | Southern Living image

Turkey and gravy, mashed potatoes and gravy, cornbread dressing and gravy… One would begin to think that gravy is the star of the Thanksgiving meal instead of the holiday side dishes. We get it - you spent hours preparing your feast, but it simply won't be complete without Grandma's heirloom gravy boat brimming with rich, creamy gravy. Homemade turkey gravy enhances the flavors of every dish on your Thanksgiving menu. There's a clear difference between gravy made from a packet and gravy made from scratch and, since this recipe for the best turkey gravy takes just 15 minutes, there is no reason not to try it. After you have roasted your turkey, collect the drippings from the pan, making sure to scrape the bottom of the roasting pan to get any flavorful browned bits. Heat the drippings and whisk in flour to make a roux, whisking constantly until it is smooth. To prevent over-or-under-salted gravy, taste the pan drippings before you use them. Making homemade gravy is a good way to control how much salt is in your food.  Whisk in Homemade Turkey Stock, adding it to the roux gradually, whisking out any lumps. Simmer the gravy until it is thick and warmed.And there you have it. Smooth and flavorful homemade gravy. Make basic gravy even more flavorful by whisking in a splash of white wine or sherry, a tablespoon of finely chopped fresh herbs (like parsley, rosemary, thyme, sage, and tarragon), a teaspoon of roasted garlic, or a teaspoon of soy sauce. Nothing beats old-fashioned turkey gravy made from flavorful pan drippings.

Provided by Melissa Gray

Total Time 15 minutes

Number Of Ingredients 4

1?½ cups reserved strained turkey drippings
¼ cup all-purpose flour
2?½ cups unsalted chicken stock or Homemade Turkey Stock
¼ teaspoon kosher salt 

Steps:

  • Heat strained drippings in a medium saucepan over medium-high. Whisk in flour. Cook, whisking constantly, 2 minutes. Gradually whisk in stock until smooth. Bring to a simmer, and cook, whisking often, until slightly thickened, 5 to 8 minutes. Stir in salt.

TURKEY GIBLET GRAVY RECIPE - FOOD.COM



Turkey Giblet Gravy Recipe - Food.com image

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

Total Time 3 hours 15 minutes

Prep Time 0S

Cook Time 3 hours 15 minutes

Yield 3-4 cups

Number Of Ingredients 7

1 turkey giblets, removed from bird, neck, gizzard and liver
salt and pepper
1 teaspoon sage
1 stalk celery, chopped
1 small onion, chopped
2 -4 tablespoons seasoned flour
water

Steps:

  • Remove giblets from bird.
  • Place in saucepan.
  • Add salt and pepper, sage, celery and onion.
  • Cover with water.
  • Bring to boil.
  • Simmer covered for 2 or 3 hours while turkey cooks.
  • When the meat starts to fall away from the neck bones, strain liquid into a blender.
  • Chop liver and gizzard and add to blender.
  • Pick meat from neck bones and add to blender.
  • Puree off and on until liquefied.
  • Add flour seasoned with salt and pepper.
  • Blend off and on a few times until flour is incorporated.
  • After turkey has been removed from roaster.
  • Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  • Whisk as much "stuck stuff" up that you can.
  • Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  • Don't add too much water at once.
  • Place roaster in 450-500 degree oven for 15 minutes.
  • Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  • Should be fairly thick.
  • Pour into gravy boat and serve hot.
  • Should be the last thing put on the table so that it is very hot.

Nutrition Facts : Calories 37.8, FatContent 0.5, SaturatedFatContent 0.2, CholesterolContent 9.6, SodiumContent 13.9, CarbohydrateContent 6.7, FiberContent 0.8, SugarContent 1.2, ProteinContent 1.6

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From allrecipes.com
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