AMISH/ MENNONITE DRIED BEEF GRAVY MMMMMMMM RECIPE …
THIS is the taste of Lancaster County right into your home! We eat this on toast, home fries, biscuits, etc.! This is SO yummy! Kids and adults alike love this one! ENJOY!
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in skillet.
- Tear the dried beef into small pieces & stir into the butter.
- Brown meat lightly.
- Stir in flour.
- When flour is dissolved into butter, add milk, stirring constantly.
- Cook over low heat until the mixture thickens.
Nutrition Facts : Calories 232.7, FatContent 13.1, SaturatedFatContent 8.1, CholesterolContent 63.3, SodiumContent 931.4, CarbohydrateContent 13.8, FiberContent 0.2, SugarContent 0.8, ProteinContent 15.5
CLASSIC CHEESECLOTH TURKEY RECIPE: HOW TO MAKE IT
This cheesecloth turkey uses a classic method, wine-soaked cheesecloth, to give you the juiciest turkey and most flavorful gravy you've ever tasted! Pair with your favorite sides for a complete meal. —Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 15 minutes
Prep Time 30 minutes
Cook Time 03 hours 45 minutes
Yield 24 servings (4 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot., In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly)., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 354 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 149mg cholesterol, SodiumContent 302mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 43g protein.
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