Gravy Turkey Beef Pork Ham Chicken Or Any Other Recipes

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TURKEY GRAVY FROM PAN DRIPPINGS



Turkey Gravy from Pan Drippings image

This recipe is pretty easy and always comes through. Try it! If you don't have enough turkey drippings, substitute with chicken broth.

Provided by Jill

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 7

2 cups turkey drippings
2 tablespoons chicken broth, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon browning sauce
½ teaspoon chicken bouillon, or more to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Pour turkey drippings into a 1-quart measuring cup. Add chicken broth, if necessary, to reach to 2-cup fill line. Stir in butter and flour. Transfer to a saucepan.
  • Cook over high heat until gravy is boiling and starts to thicken, 6 to 8 minutes, stirring twice during cooking. Whisk in browning sauce, bouillon, salt, and pepper.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 3 g, Cholesterol 85.1 mg, Fat 74 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 23.7 g, Sodium 89.6 mg

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK



Traditional Gravy for Roast Beef, Lamb, Pork or Duck image

A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one.

Provided by French Tart

Categories     Sauces

Time 18m

Yield 1 Pint gravy, 6 serving(s)

Number Of Ingredients 5

juices from cooked meat, left in the pan after roasting
1 tablespoon plain flour
1 pint hot stock, depending on how thick you like your gravy (potato or other vegetable water, for example)
salt
fresh black pepper

Steps:

  • First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
  • Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
  • Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
  • For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
  • For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
  • For duck, add the grated zest and juice of a small orange, along with a glass of port.
  • For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

Nutrition Facts : Calories 4.5, Carbohydrate 0.9, Protein 0.1

NO-DRIPPINGS GRAVY



No-Drippings Gravy image

Craving chicken or turkey gravy without drippings? Whether it's Thanksgiving or an ordinary weeknight, you can serve up homemade gravy without roasting anything. Use Gold Medal™ flour and Progresso™ chicken broth (or homemade turkey broth), and in 15 minutes, you'll be covering all your favorite dishes with even more flavor.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 8

Number Of Ingredients 5

2 cups Progresso™ chicken broth (from 32-oz carton) or homemade turkey broth
2 teaspoons chicken bouillon granules
Dash of pepper
1/4 cup Gold Medal™ all-purpose flour
Browning sauce, if desired

Steps:

  • In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
  • In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 470 mg, Sugar 0 g, TransFat 0 g

HOMEMADE CHICKEN GRAVY



Homemade Chicken Gravy image

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 30m

Yield 8

Number Of Ingredients 6

½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
  • Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY



Gravy for Beef, Pork, Chicken or Turkey image

This is for all the 30-something's learning to cook and say, "but I don't know how to make gravy like Mom's!" This is a basic "how-to" but you can be individually creative with your tastes by spicing it up with hot spices or giving it a foreign flare with curry or chinese 5-spice. Use your imagination and don't be surprised if you like your results, better than Mom's!

Provided by Gingerbee

Categories     Sauces

Time 6m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup water (cold)
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Gravy Master or 1 tablespoon Kitchen Bouquet
1 teaspoon sugar
1 tablespoon white vinegar

Steps:

  • Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
  • This is a basic recipe to making gravy for any type of oven-roasted meat.
  • In a small bowl, add water and flour, stirring to get out all lumps.
  • Remove meat from the roasting pan leaving all the liquid and dried bits.
  • On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
  • As the liquid thickens, add salt, pepper, and spices, including the gravy master.
  • If gravy is too thick, add more water, a little at a time while stirring.
  • Stop at the desired thickness.
  • Remove from the heat.
  • Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
  • Fill your favorite gravy boat and serve!
  • *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
  • Amount will depend on how much liquid is in your roasting pan after meat has cooked.
  • By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

GRAVY (TURKEY, BEEF, PORK, HAM, CHICKEN OR ANY OTHER)



Gravy (Turkey, Beef, Pork, Ham, Chicken or Any Other) image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 7

Drippings from what ever meat or poultry (beef, chicken, pork, ham, roast, turkey etc.) you are cooking
2 cups water or water reserved from boiled potatoes
2 Knorr bouillon cubes, beef or chicken
1 Tbsp salt
1 tsp pepper
1/2-1 cup all purpose flour
Enough cold water to make the flour loose and creamy, (not lumpy)

Steps:

  • Take dripping in pan and add water, bouillon cubes, salt and pepper. Bring to a full boil.
  • While it's cooking, mix your flour and cold water with a fork. Whip it till the lumps are gone.
  • When the drippings have come to a boil, add the flour mixture slowly and stir into the gravy till you're satisfied with the thickness. Let it come back to a full boil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GOOD MEAT OR CHICKEN GRAVY FROM DRIPPINGS



Good Meat or Chicken Gravy from Drippings image

There is nothing like homemade gravy. What ever you are roasting beef, chicken, ham, pork, or turkey, you can make an awsome gravy with the pan drippings.

Provided by Juliann Esquivel

Categories     Gravies

Time 20m

Number Of Ingredients 7

2 c water or consomee, or broth or part coffee if making ham gravy.
1/4 c or a little more gold medal wondra flour
1 c or more what ever pan drippings you may have
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

Steps:

  • 1. After roasting remove your roast be it chicken, beef, ham, pork or turkey. Remove to a seperate plate or pan.
  • 2. Add the two cups water to the drippings with a wire wisk stir the drippings up from the bottom of the pan. Season the mixture with a little salt, black pepper, garlic and onion powder. Note: If your meat was a baked ham then add only one cup of water and one cup of black coffee. This only if you are making a ham gravy. This is called Red Eye gravy. Put the pan on the heat and begin to heat the mixture.
  • 3. To the heated mixture begin to sprinke your flour over the mixture and continue to stir with the wisk until it becomes the consistency of gravy. You may need to use a little more flour. Put your heat on medium and continue to stir until you have a nice gravy. You cannot use any other flour with this method other then the Gold Medal Wondra flour or a powdered flour made especially for gravies. If you do you will get lumps. If you want to add onions, or mushrooms saute in a seperate fry pan in a little oil your chopped onions and mushrooms then add to the gravy and simmer 10 minutes. If you have a lot of drippings you can add more water and more flour to make more then 2 cups of gravy. Of course you will have to adjust the seasonings. Most important make sure you cook your gravy a good ten minutes so the flour cooks good. Enjoy

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