HOW TO MAKE WHITE GRAVY FROM SCRATCH RECIPES

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WHITE GRAVY RECIPE - PILLSBURY.COM



White Gravy Recipe - Pillsbury.com image

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

2 tablespoons drippings from poultry, bacon or other cooked meat, or butter
2 tablespoons all-purpose flour
1/2 cup liquid (turkey or meat juices, broth or water)
1/2 cup whole milk, 2% milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper or coarse ground black pepper

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

WHITE SAUSAGE GRAVY RECIPE | FOOD NETWORK KITCHEN | FOOD ...



White Sausage Gravy Recipe | Food Network Kitchen | Food ... image

For a Southern-style breakfast, make Food Network Kitchen's White Sausage Gravy recipe to go along with a fresh batch of homemade baking powder biscuits.

Provided by Food Network Kitchen

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 to 6 servings as a main course

Number Of Ingredients 13

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
Baking Powder Biscuits, recipe follows
2 cups all-purpose flour (about 8 ounces), plus more for dusting
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk 
1 tablespoon heavy cream
1 tablespoon unsalted butter, melted

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. 
  • Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.
  • To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside. 
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough. 
  • Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding a second time.) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits. 
  • To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving. 

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