Golden Gravy Recipes

Steps:

• Pour off fat from the turkey roasting pan, reserving 3 tablespoons. Place pan over 2 burners. Scrape any black bits from bottom; discard. Add wine; bring to a boil, and cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour into a liquid measuring cup.
• Put reserved fat and the flour into a medium saucepan over medium heat, whisking until mixture becomes a paste. Cook, stirring occasionally, 5 minutes. Whisk in reserved liquid in a steady stream. Whisk in stock. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Strain into a warmed gravy boat, and serve.

Steps:

• Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
• Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
• Add the garlic, thyme and sage for 30 seconds or until fragrant.
• Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
• Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
• The gravy will keep for 2 - 3 days, covered and refrigerated.

Steps:

• In a skillet, saute the onion in the olive oil until it is brown. Add the butter and lower the heat. As the butter melts, add the flour, stirring constantly to keep it from burning. After the flour browns, add the stock and stir until the gravy thickens. Season with salt and pepper.

Steps:

• Rub roast with oil.
• Mash garlic with salt and pepper and rub over roast and insert garlic in roast by making slits.
• Heat 2 tbsp olive oil in a Dutch oven, place roast in and brown on all sides.
• After browning, place roast in the middle of a large piece of heavy duty aluminum foil.
• Pour soup over roast, sprinkle the onion soup mix over this.
• Seal the foil securely and place entire package into a 9x13-inch baking pan.
• Bake at 350°F for three hours.
• When you open the foil, the gravy is done and the meat is very tender.

Steps:

• Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.
• Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
• Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.