This Thanksgiving recipe comes from OurBestBites.com
4 tablespoons real butter
4 tablespoons flour
3 cups liquid (use pan drippings, plus enough broth to equal 3 cups)
Salt and pepper
Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.
Melt butter in a medium-sized saucepan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids while whisking until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar. A small splash of Worcestershire is recommended (1-2 teaspoons should do it).
Trouble Shooting: Too thin? Combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.
Too thick? Add more broth.
Too salty? Try a splash of cream, lemon juice, or even sour cream. You can also make more roux, and use only broth in the second batch to dilute.
This make-ahead gravy recipe might take some of the stress out of getting everything hot and ready to serve at the same time; or it can supplement your gravy if your turkey didn’t have much in the way of drippings.
From Women’s Day Magazine 11/1999.
- 4 turkey wings
- 2 medium onions
- 1 c. water
- 8 c. chicken broth
- 1 chopped carrot
- ½ tsp. dried thyme
- ¾ c. all-purpose flour
- 2 tbsp. butter
- ½ tsp. Freshly ground pepper
- Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
- Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 1/2 hours.
- Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
- Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
- Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
- Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.
Yields approx. 4 cups
- 4 cups turkey drippings OR 4 cups turkey/chicken stock
- 1/2 to 1 stick butter (to taste)
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- If using turkey drippings, pour cooking liquids from your roasting pan through a strainer and into a container to cool. Note: if you don’t have enough drippings to amount to 4 cups, add water or turkey stock. If you’re not using turkey drippings, just use turkey stock.
- Melt 1 stick butter in a medium pan over medium-low heat and season with salt and pepper.
- Once melted, add in flour and whisk constantly so it toasts and combines with the butter.
- Continue whisking roux until smooth.
- Slowly pour in drippings or turkey stock, stirring all the while.
- Cook gravy for another 10 minutes, or until thickened.
- Taste and adjust seasoning, if necessary. Serve immediately or keep on very low heat until ready to serve.
For a very smooth gravy, strain the pan drippings before adding them to the gravy.
“All I have seen teaches me to trust the Creator for all I have not seen.” –Ralph Waldo Emerson
This is a standard white sauce for use in other recipes. You can double it and add whatever cheeses you like for a basic mac and cheese recipe. Add salt and pepper or other ingredients as desired or as your recipe calls for.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
In a small saucepan over medium heat, melt your butter. Then add flour and stir until the butter and flour are well combined. Slowly add 1 cup of milk, stirring constantly as it thickens. Add cheese and macaroni to make easy mac and cheese.
Recipe Source: From Todd Gardiner, Executive Chef – Z’Tejas Southwestern Grill
For the Gravy:
4 cups milk
4 cups chicken stock
1/3 cup bacon fat
1/4 lb. margarine
2/3 cup flour
1 tsp granulated garlic
1-2 tsp. white pepper
1-2 tsp. black pepper
kosher salt to taste
Melt bacon fat and margarine in a 4 quart sauce pan and add flour.
Stir over medium heat for 1 minute then add water, chicken stock, garlic and pepper.
Cook over medium heat, stirring constantly, until thickened.
Season to taste with salt.
–Never add cornstarch to hot mixture or it will lump. Dilute cornstarch in twice as much cold liquid and stir until smooth and THEN gently stir into your hot mixture.
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper
Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat (don’t scorch).
Next, add garlic, onion powder, pepper and salt.
In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.