ours.
makes 4 cups gravy (without added drippings).
Preheat oven to
tuff as directed in stuffing recipe, and brush with melted butter
aper towel.
To the drippings in the skillet add the
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan (measure accurately as too little fat makes gravy lumpy).
Blend in flour (measure accurately so gravy is not greasy).
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat; stir in liquid. Heat to boiling, stirring constantly.
Boil and stir one minute. If desired, add a few drops bottled brown bouquet sauce.
Season with salt and pepper.
elted add the flour and gravy mix. Keep stirring till it
In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
Over medium heat in a medium sized skillet heat oil till hot but not smoking.
Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
Top each pattie with 1/2 cup of reheated mashed potatoes.
Cover potatoes with desired amount of gravy, and enjoy :).
Boil chicken broth.
Break up egg bread, crackers, herb dressing mix.
Add celery, onions, soup, eggs.
Pour hot chicken broth over mixture and let stand 30 minutes or more.
Mix well, using as much chicken broth as needed to make real moist.
Salt to taste.
Bake in large pan one hour and 45 minutes on 375 degrees. May take longer.
Bake until nice and brown.
Serve with gravy on side (recipe follows).
his is a basic recipe to making gravy for any type of
oast.
Roast the brisket, without covering it, until it is
inute stirring occasionally. As the gravy cools it will thicken so
ery well on all sides, without burning it. Remove to a
urkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water
br>Add bacon drippings if desired.
Allow drippings to melt.
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY
called a \"roux\".
Pour drippings/stock in large saucepan on
Wash, drain, and cut asparagus on bias.
Simmer asparagus in small amount of water until fork tender and then saute in bacon drippings.
Proceed with directions for cream gravy.
As far as I know this family favorite was created in Paris, Texas by someones Great-Uncle Billy over 70 years ago.
Serve for breakfast on biscuits.
ausage chunks over top (so drippings will flavour the vegetables), cover
cups.
Herbed chicken Gravy: Follow above directions, using chicken
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
f time since no meat drippings are needed. It will gel