Best Gravy Ever Recipes

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.

Steps:

• Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
• While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
• Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
• Serve and enjoy!
• NOTES:.
• Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.
• If you are sensitive to alcohol, you can substitute white grape juice or chicken stock.
• IF USING MEAT DRIPPINGS:.
• Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
• Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
• Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
• For a smoother gravy, strain the drippings before adding to the gravy.

Steps:

• Preheat oven to 350°F for biscuits.
• Bake biscuits as directed.
• Sauté onions and mushrooms in olive oil, till soft, about 5 minutes. Add sausage and cook till browned. Add seasonings. Sprinkle flour over meat mixture, and cook stirring constantly for about a minute. Slowly add 3 cups milk, stirring over medium-low heat, till thickened, scraping bottom of saucepan. Add more milk to desired consistency. Add butter for a velvety finish and stir right before serving.

Steps:

• Prepare your meat joint in the usual manner. When trimming away any grissly or fatty parts, reserve these. Reserve the giblets if preparing a chicken or other bird, or rabbit. If cutting away any bone that is sufficiently small, snap in half and reserve.
• Finely chop the white onion. Add to a deep pot with the butter and brown over the stove.
• Add the reserved meat cut-offs and fill pot with water for desired gravy quantity. Sit over stove on a medium heat.
• Peel the potatoes, reserving at least 1 cup of peel. Add the reserved peel to the gravy pot.
• Top and tail the leek, chopping the discarded dark top and adding a cup of this to the gravy pot.
• Top and tail the brussel sprouts, remove dark outer leaves. Add the leaves and tails to the gravy pot.
• Reserve some shelled chestnuts to add to the gravy pot whilst roasting the rest.
• When preparing any other veg, such as broccoli or carrots, reserve the peel, if peeling, and the stalks. Add these to the stock pot. Do not use the leafy parts of carrots.
• Add a tablespoon of any stuffing used to the gravy pot.
• The gravy stock pot should cook for the duration that the roast is cooked, including the meat. Top up with a cupfull of any drained water from boiled vegetables and periodically drain juices from the roasting meat into the gravy pot.
• When the meat is ready, pour a cup of the cooking gravy into the meat pan and scrape the bottom with a spatula to deglaze. Pour into the gravy pot.
• When ready to serve the roast, check gravy consistently. If you prefera thicker gravy, add a little flour and cook a few minutes longer until thickened. Drain gravy through a sieve before serving to remove the discarded giblets and vegetable matter.
• If desired, slice and brown another onion and add this to the sieved gravy, cooking a further 5 minutes, to add texture.