inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
t.
For the Debris Gravy:
Mix the flour, water
cups.
Herbed chicken Gravy: Follow above directions, using chicken
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
Add salt, pepper, sage, and poultry seasoning. Mix well. Add the
his is a basic recipe to making gravy for any type of
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
eeded.
To make the gravy, remove the cooked turkey and
urkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then
emaining 1/2 t salt, poultry seasoning, and black pepper.
Bring canned broth to a low boil in a saucepan.
Put cornstarch in a DRY container with a tight fitting lid. Add COLD water and shake until completely dissolved.
Whisk into hot broth and cook just until the gravy is the desired consistency.
Now you have a smooth base and can add herbs, a splash of wine, some worcestershire or whatever you may wish to add or just serve as is. I always dress it up with something even if it is just a little poultry seasoning for a poultry broth or some worcestershire for beef gravy.
ll remove the meat or poultry from the roasting tin and
whisk remaining can of broth, gravy starter and flour.
Gradually
o use them in your gravy -- my instructions do not include
Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter and whisk together to form a paste. Allow this to cook for a minute.
Pour in milk, all at once, whisking constantly.
Add seasonings, whisking constantly. Allow the gravy to come to a boil, still whisking. Taste and adjust seasoning, if necessary.
and 1 tablespoon pepper, and poultry seasoning in a small bowl
Y Recipe #453973 FOR THE BREADING, PLUS 1 TEASPOON FOR THE GRAVY