FOOLPROOF TURKEY GRAVY RECIPE - BETTYCROCKER.COM
There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You’ll be delighted with the smooth, flavorful results. This is a recipe you’ll return to every year, so be prepared to become the designated “gravy maker” at all your holiday gatherings. You'll get rave reviews, but don’t let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
Provided by Betty Crocker Kitchens
Total Time 10 minutes
Prep Time 5 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Nutrition Facts : Calories 40 , CarbohydrateContent 2 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 2 Tablespoons, SodiumContent 200 mg
STEAK & KIDNEY PUDDING RECIPE - BBC GOOD FOOD
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
Provided by Good Food team
Categories Dinner, Main course
Total Time 4 hours 40 minutes
Prep Time 40 minutes
Cook Time 4 hours
Yield 4
Number Of Ingredients 16
Steps:
- Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
- Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
- Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn’t stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won’t be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
- To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
- Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
- Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
- Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can’t close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn’t be required.
- Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.
Nutrition Facts : Calories 904 calories, FatContent 45 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.6 milligram of sodium
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