TURKEY GRAVY FROM STOCK RECIPES

Name: Perfect Gravy
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 3 tbsp. butter; 3 tbsp. all-purpose flour; 1 c. turkey pan drippings; 2 c. low-sodium chicken broth (or turkey stock); Kosher salt; Freshly ground black pepper; 1 tsp. freshly minced thyme; 1 tsp. freshly minced sage

EASY GRAVY RECIPE - HOW TO MAKE TURKEY GRAVY - DELISH

Easy Gravy Recipe - How to Make Turkey Gravy - Delish image

Our easy gravy recipe with turkey drippings is the perfect side to include in your Thanksgiving feast. Here's everything you need to know before making it, including how long it'll take to cook, how long it'll last, and whether you need to use fresh herbs.

Provided by Lauren Miyashiro

Categories Thanksgiving side dish

Total Time 15 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. turkey pan drippings
2 c. low-sodium chicken broth (or turkey stock)
Kosher salt
Freshly ground black pepper
1 tsp. freshly minced thyme
1 tsp. freshly minced sage

Steps:

In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
Simmer 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.

GRAVY RECIPES - BBC GOOD FOOD

Gravy recipes - BBC Good Food image

Make one of our simple gravy recipes to take your roast dinner to the next level. Make a rich red wine gravy, a meaty classic or a flavourful veggie version.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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To make a simple yet gorgeous gravy, lift the turkey out of the tray onto a large plate/platter. Set the tray of vegetables and roasting juices over a low heat. Sprinkle in the plain flour and stir well, cooking gently, for 1-2 minutes. Crush the onions and carrots with the back of a spoon and scrape up any dark sticky patches on the bottom of the tin. Add the red wine along with enough really tasty chicken or beef stock to give you a good consistency. Bring the gravy to a simmer, stirring regularly until it begins to thicken. Pass the gravy, along with all the veg, through a fine sieve into a clean saucepan, pressing out all the flavour with the back of the spoon or a ladle as you go. Set the pan over a low heat and add the red wine vinegar and redcurrant jelly. Season to taste with salt and pepper and stir well.

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This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
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Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
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Reviews 4.7
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Category condiment

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