WHITE GRAVY RECIPE - PILLSBURY.COM
White Gravy is a must-have staple on any Thanksgiving table! Top turkey and mashed potatoes with our low-effort White Gravy recipe for a stand-out dinner your family will love. Not sure how to make white gravy from scratch? It's as easy as 1, 2, 3!
Provided by Pillsbury Kitchens
Total Time 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- After removing cooked poultry or meat from skillet or pan, place drippings or butter in skillet.
- Stir in flour; cook over medium heat, stirring constantly with whisk and scraping up browned bits, until mixture is light golden brown.
- Gradually stir in liquid and milk. Heat to boiling over medium heat, stirring constantly with whisk. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper. If gravy is too thick, stir in more milk until desired consistency.
Nutrition Facts : Calories 90 , CarbohydrateContent 5 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g
THE BEST TURKEY GRAVY RECIPE | ALLRECIPES
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Gravy Recipes Turkey Gravy Recipes
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Yield 5 cups
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, CarbohydrateContent 4.9 g, CholesterolContent 42.2 mg, FatContent 20.3 g, FiberContent 0.3 g, ProteinContent 6.6 g, SaturatedFatContent 6 g, SodiumContent 142.9 mg, SugarContent 1 g
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- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
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