RICH SOUR CREAM GRAVY
I found this going through some of my mothers old recipes. I know she made this often and it is delicious.
Provided by Jane from Ohio
Categories Sauces
Time 11m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Pour drippings from the roast poultry into a 2-cup glass container. Skim off the fat.
- Return 1/4 cup of fat to roasting pan.Blend 2 tablespoons of flour into the fat in the pan.
- Cook and stir 1 to 2 minutes. Loosening bits crusty bits in pan.
- Add Worrcestershire sauce, basil, onion, salt and pepper to juices in the glass measuring cup.
- Add enough water to make 2 cups.
- Stir into mixture into roasting pan. Cook and stir until thickened and bubbly
- Stir the remaining 2 tablespoons of flour into the sour cream.
- Gradually blend 1/2 cup of hot mixture into the sour cream. Stir the sour cream mixtujre into the gravy.
- Cook and stir until bubbly about 1 minute more.
Nutrition Facts : Calories 181.4, Fat 13.7, SaturatedFat 8, Cholesterol 35.9, Sodium 310.4, Carbohydrate 12.2, Fiber 0.4, Sugar 2.7, Protein 2.8
BOB EVANS SAUSAGE GRAVY (COPYCAT)
This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal. Wonderful Sausage Gravy that has been posted by Bob Evans.
Provided by ellieszoo
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper.
- Serve hot over biscuits. Refrigerate leftovers.
RICH VEGETARIAN GRAVY
Just because you don't eat meat doesn't mean you can't enjoy a delicious, rich, hearty gravy with your mashed potatoes. This is my own version that I've fine tuned over the years. Be sure to cook the onions and garlic until just before they brown to get as much flavour as possible. Browning them too much can make for a bitter, crunchy gravy and under cooking them will make the gravy bland. Vary the amount of liquid depending on how thick you want it. I prefer Knorr vegetable stock pots, and the Worcester sauce is optional. The measurements are approximate
Provided by Glitterhoof
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt butter in a sauce pan over medium heat along with oil, onions and garlic. Let simmer for a few minutes until onions are tender and just starting to brown.
- Turn heat as low as possible (or remove pan from heat) and stir in flour until you have a smooth paste. Return to a low heat and cook for a minute or two.
- Remove from heat and stir in the tamari, Worcester sauce, pepper and stock pot and stir until combined. If you find the mixture is too thick add a splash of cold water and continue stirring. Gradually add about a cup of water and stir until combined.
- Add more water (at least 1/2 a cup or more if you like thinner gravy) and return to stove over medium heat and keep stirring until warm and thick.
- Serve with your favourite veggie sausages and mashed potatoes and enjoy!
Nutrition Facts : Calories 409.2, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 743, Carbohydrate 18.1, Fiber 1.4, Sugar 2.2, Protein 3.5
ROAST TURKEY WITH CREAM GRAVY
Provided by Andrea Albin
Categories Milk/Cream turkey Roast Christmas Thanksgiving Dinner Family Reunion Christmas Eve Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third.
- Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
- Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
- Make gravy while turkey rests:
- Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
- Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
- Serve turkey with gravy.
- What to drink:
- Lagier Meredith Mount Veeder Napa Valley Syrah '06
BIG BATCH CREAMY GRAVY FOR A CROWD
This meatless gravy gets a kick from a whole lot of freshly ground black pepper. It's perfect for using in a fountain. Serve with biscuits and browned sausage.
Provided by Leslie Kelly
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 19m
Yield 25
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
- Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 6.6 g, Cholesterol 29.4 mg, Fat 10.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 94.6 mg, Sugar 3.7 g
RICH GRAVY
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
- Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
- Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.
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