ours.
makes 4 cups gravy (without added drippings).
Preheat oven to
ide-up, in a roasting pan. Pour in enough water to
In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Drain the pan drippings for the roasted turkey through
oil.
Pour all the drippings and fat into a glass
eftover mixture for gravy).
Saute in pan with melted butter until
hile dressing is baking, heat pan drippings in a large skillet over
Add the flour to the pan drippings and stir until smooth.
Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
Adjust the consistency with the broth, if necessary.
Add salt and pepper to taste.
Pour pan drippings into glass measuring cup.
Let broth stand until fat rises to the top.
Skim off fat.
For gravy, make paste of 1 tablespoon each broth and cornstarch.
Cook over medium heat. Whisk in 1 cup broth and stir until gravy thickens.
Makes 1 cup. Each serving (1 tablespoon) is 5 calories.
ll day and sporadically add pan drippings).
Strain and de-fat
br>Add the stock and pan drippings; bring to a boil over
Pan saute onion
and fresh tomatoes until soft.
Add pan drippings and flour.
Stir
in
water, stirring as gravy thickens. Serve over rice, goes well with golden brown pork chops!
s removed from the roasting pan, pour drippings into a bowl, leaving
Heat the pan drippings over medium heat.
Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
Cook until slightly thickened (about 4-5 minutes).
Season with more black pepper and salt if desired.
Put hot water in pan; add salt.
Add flour to pan drippings. Stir.
Add to boiling water and stir.
In pan drippings, over medium heat, add flour and stir until browned.
Gradually add hot milk; cook, stirring constantly, until thickened and bubbly.
Add salt and pepper.
Serve hot over mashed potatoes or biscuits.
Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
is is a basic recipe to making gravy for any type of
urkey; reserve for Savory Herb Gravy. Rinse Turkey with cold water
e pan drippings into a 1-quart glass measure, medium bowl, or gravy