Pancetta Sage Gravy Recipes

BISCUITS AND SAGE SAUSAGE GRAVY

Steps:

• Fry sausage in large skillet. Crumble sausage as you go.
• Add sage.
• When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
• Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
• Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
• Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
• Pour over fresh hot biscuits. Warning: They may lick the plate clean!

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY

Steps:

• For pancetta-sage butter:
• With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For turkey:
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
• Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
• For gravy:
• Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA

Steps:

• Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.