Gravy Without Meat Drippings Recipes

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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

PERFECT BROWN GRAVY {MADE WITHOUT MEAT DRIPPINGS}



Perfect Brown Gravy {made without meat drippings} image

This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more - best of all, it's easily made without any meat drippings!

Provided by Mary Younkin

Categories     Condiment     Side Dish

Time 15m

Number Of Ingredients 8

2 tablespoons water
2 tablespoons cornstarch
6 tablespoons butter
1/4 cup all purpose flour (or brown rice flour for gluten free)
2 large cloves garlic (minced)
20 ounces beef broth
10 ounces chicken broth
1/4 - 1/2 teaspoon freshly ground black pepper

Steps:

  • Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk to combine.
  • Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown. Add the minced garlic and continue cooking for about 30 seconds, until it is fragrant.
  • Add the broths and bring to a boil. Whisk in the cornstarch mixture and reduce to a simmer for about 5 minutes, until the sauce has thickened. Season generously with pepper. Taste and serve. Enjoy!

Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOMEMADE PAN GRAVY WITH DRIPPINGS



Homemade Pan Gravy With Drippings image

Homemade Pan Gravy With Drippings is an easy from scratch gravy recipe made with pan drippings so you can make a delicious sauce for your roasted meat. Make it for Sunday Supper or for Thanksgiving and Christmas dinner.

Provided by Carla Cardello

Categories     Condiments + Sauces

Time 30m

Number Of Ingredients 6

Pan drippings from roasted meat
2 tablespoons unsalted butter
1/4 cup all-purpose flour* (see Note to substitute cornstarch)
Up to 1 cup broth or stock, any flavor to match your meal
2 tablespoons whole milk
Salt, to taste (preferably kosher)

Steps:

  • Place meat drippings in a measuring cup and refrigerate 15 minutes.
  • Skim 2 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat.
  • Add enough broth to the liquid drippings to equal 1 cup.
  • On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan.
  • Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
  • Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
  • Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out if needed.

GRAVY WITHOUT MEAT DRIPPINGS



Gravy Without Meat Drippings image

This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com

Provided by partysweets

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter
3/4 cup onion, finely chopped
2 tablespoons flour
1 cup stock, any flavor (I use 1 can Campbells low sodium beef broth)
1 tablespoon heavy cream
salt and pepper

Steps:

  • In a sauce pan, melt the butter.
  • Cook the onion until lightly browned, roughly 5-8 minutes.
  • Whisk in the flour and cook for 1 minute.
  • Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
  • Whisk in the cream and season with salt and pepper to taste.
  • Serve while hot. (See Note).
  • Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.

Nutrition Facts : Calories 140.9, Fat 13, SaturatedFat 8.2, Cholesterol 35.6, Sodium 104, Carbohydrate 5.9, Fiber 0.6, Sugar 1.3, Protein 0.9

THE BEST NO-DRIPPINGS GRAVY EVER!



The Best No-Drippings Gravy EVER! image

Whenever I roast any type of meat/poultry, I love to make gravy with the drippings but there were times when I want to make delicious gravy but didn't have any drippings on hand. It took a while to trial and error to come up with this recipe for a savory gravy without drippings. And while nothing beats drippings gravy, this...

Provided by Jacinda Santiago

Categories     Gravies

Time 40m

Number Of Ingredients 6

1 medium white or yellow onion
1 stick butter, room temperature
1 c all purpose flour
1 tsp salt
1 tsp ground pepper
32 oz stock (any kind - chicken, beef, vegetable, etc)

Steps:

  • 1. Peel and coarsely chop the onion into rings or chunks.
  • 2. In a saucepan over medium to medium-low heat, add the stick of butter until melted then add the onion. Stirring occasionally, sauté the onion for 12-15 minutes until they are translucent and super soft.
  • 3. Remove the onion from the pan, allow to cool slightly and puree in a food processor until smooth. There should be some butter left in the pan.
  • 4. Meanwhile, add flour, a few tablespoons at a time, to the butter and whisk to form a roux or paste-like consistence. Add the onion puree and a bit more flour to keep the roux consistency. NOTE: You may not use the full cup of flour, the amount you use will vary.
  • 5. Add about 1/4 cup of stock, then a bit more flour, again to keep the roux. Next you will add the remainder of the stock and bring to a slow boil, whisking frequently.
  • 6. Add salt and pepper to taste. Continue to boil for another 10 minutes or so until the gravy has thickened. *If the gravy becomes too thick, you may whisk in a bit of water to thin it out. *If the gravy is not thick enough, take about 1 cup of gravy out of the pan, into a bowl and add 1-2 tablespoons of flour, whisking vigorously to prevent lumps, then add back to the gravy to thicken.

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