The Perfect Gravy Recipes

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PERFECT BROWN GRAVY



Perfect Brown Gravy image

Use the flavorful pan drippings from the roast beef to prepare Perfect Brown Gravy.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 10m

Yield 8

Number Of Ingredients 3

1 ¾ cups water
¼ cup beef drippings
2 packages McCormick® Brown Gravy Mix

Steps:

  • Pour water and beef drippings into medium saucepan. Stir in Gravy Mixes with wire whisk until smooth.
  • Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Nutrition Facts : Calories 37.3 calories, Carbohydrate 3.1 g, Cholesterol 8.7 mg, Fat 0.9 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 354.7 mg

PERFECT GRAVY



Perfect Gravy image

Make homemade gravy from turkey drippings and more with our video. You'll never buy gravy again after trying our Perfect Gravy recipe for homemade gravy!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 25m

Yield Makes 2 cups or 16 servings, 2 Tbsp. each.

Number Of Ingredients 4

drippings from cooked turkey
Cool water or fat-free reduced-sodium chicken broth
1/4 cup flour
pepper

Steps:

  • Pour drippings (juice and fat) from roasting pan carefully into heatproof measuring cup or fat separator. Let stand until fat rises to the top.
  • Remove 1/4 cup of the fat; return to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups.
  • Gradually add flour to drippings mixture; stirring constantly with wire whisk until well blended.
  • Return drippings mixture to roasting pan over two burners. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.
  • Season to taste with pepper; stirring lightly with wire whisk.

Nutrition Facts : Calories 35, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PERFECT GRAVY



Perfect Gravy image

My old fashioned gravy is the finishing touch to my family's holiday meal. Sliced turkey and mashed potatoes just wouldn't be complete with out this savory topping. -Sharon Adamczyk, Wind Lake, Wisconsin

Provided by Taste of Home

Time 1h45m

Yield 6 cups.

Number Of Ingredients 12

Turkey giblets and neck bone
6 cups reduced-sodium chicken broth
2 large onions, sliced
2 medium carrots, sliced
1 cup white wine or water
1/2 cup chopped celery leaves
6 garlic cloves
1 bay leaf
3/4 cup butter, cubed
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the giblets, neck bone, broth, onions, carrots, wine, celery leaves, garlic and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Strain and discard giblets, neck bone, vegetables and bay leaf. Set cooking juices aside; cool slightly. (Refrigerate if made ahead.), Just before serving, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

PERFECT GRAVY



Perfect Gravy image

After you've roasted the turkey, save all the fat and juices in the pan, and use them to make this delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events

Time 20m

Yield Makes 3 cups

Number Of Ingredients 5

1/4 cup flour
3/4 cup water
2 to 3 tablespoons turkey pan drippings
4 cups (1 quart) reduced-sodium chicken broth
Coarse salt and ground pepper

Steps:

  • Remove turkey from the roasting pan. In a small jar, shake flour with water until smooth; set aside.
  • Leaving carrot, onion, and turkey neck in the pan, remove 2 to 3 tablespoons of fat from the bottom, using a baster.
  • Place pan over medium heat; add chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer the mixture until the sauce has darkened, about 5 minutes.
  • Remove the vegetables and the turkey neck from the pan, and discard. Strain the sauce into a large measuring cup; discard any solids. You should have approximately 3 1/2 cups of strained liquid; add more stock if needed.
  • Return the liquid to the pan; bring it to a simmer. Whisking constantly, gradually add the flour mixture.
  • Cook mixture until gravy is smooth, has no lumps, and is thick enough to coat the back of the spoon, 10 to 12 minutes. Season gravy with salt and pepper to taste. Serve hot.

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