Tasty Make Ahead Gravy Recipes

Steps:

• Heat the oil in a non-stick pan, then fry the onion, carrot and bay, stirring frequently, until the onion is golden. Stir in the flour, then pour in the stock while stirring. Simmer for 15 mins. Discard the bay leaf, then purée the contents of the pan with a hand blender until completely smooth. Cool, then chill. Can be made 2 days ahead.
• When you take the turkey from the oven (see 'goes well with', right), pour the juices from the tin into a deep but narrow jug or bowl. Leave to stand so that excess oil from the turkey rises to the top. Skim off as much fat as you can and discard, then pour the juices into a pan with the gravy base and stir over the heat until bubbling. Season to taste.

Steps:

• Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
• Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
• Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
• When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely., Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight., Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes., Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes.
• Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
• Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat.
• Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer.
• Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. (For faster cooling, set the pot of stock in a large bowl; add enough ice water to the bowl to come about halfway up the sides of the pot and let cool, stirring the stock occasionally.) Transfer the stock to an airtight container and refrigerate up to 5 days.

Steps:

• Place turkey wings and onions in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. Add 6 cups broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.
• Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water to just cover all the ingredients. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour.
• Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.
• Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Steps:

• Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
• Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
• When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.