Grandpa Gravy Recipes

Steps:

• 1. In dutch oven, brown meat well.
• 2. Sprinkle flour over grease, adding enough to make a paste. cook paste until brown.
• 3. Add milk as desired.
• 4. Sprinkle salt over top, tasting between additions to get preferred flavor. Remember, it will taste saltier when done than at this point.
• 5. Add pepper and cook till gravy is thick, stirring constantly; scraping sides often.
• 6. Serve over biscuits.

Steps:

• 1. Prepare your bisquits and fry up your bacon and boil your eggs. Peel your eggs while still hot and slice them up or mash with a fork like my Grandpa Campbell did.
• 2. Now, add your pats of butter and generous amount of pepper and a little salt.
• 3. Make up your gravy with the pan grease from the bacon a little butter and flour mix all together in a pan. Add a little milk if you want your gravy thinner.
• 4. Get your biscuits and open the up and pour your poormans' gravy over them and add your mashed eggs on top with 2 slices of bacon. You are ready to eat. We only make poorman'ts gravy once a month if that. Try not to enduldge in it too much. :-) But, boy did my Grandpa love his poorman's gravy!!
• 5. This is normally how I eat my mashed eggs over one slice of low calorie toast. Not quite as yummy but still tasty and of course a pickle to go with it since I'm not getting any bacon! hehe

Steps:

• 1. Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
• 2. Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
• 3. Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
• 4. Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
• 5. Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
• 6. When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
• 7. Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
• 8. Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
• 9. Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
• 10. Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
• 11. Make Gravy
• 12. Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
• 13. Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
• 14. Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
• 15. NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.

Steps:

• Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.

Steps:

• Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups., Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.