Homemade Gravy

Wonderful rich homemade gravy. 

1/4 pound (1 stick) unsalted butter

1 1/2 cups chopped yellow onion (2 onions)

1/4 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Defatted turkey drippings plus chicken stock to make 2 cups, heated

1 tablespoon Cognac or brandy

1 tablespoon white wine, optional

1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Recipe  & Picture INA GARTEN

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Perfect Turkey Gravy

An easy and homemade rich taste doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

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Anytime Turkey Gravy

Not cooking a whole turkey but still, want homemade turkey gravy? This quick recipe calls for sautéing turkey wings and necks with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped parsley and a little bit of flour.

Makes about 2 1/2 cups

2 1/2 pounds dark meat turkey pieces (wings and necks)

2 tablespoons vegetable oil

1 medium onion, chopped

2 celery ribs, chopped

1 (49.5-oz.) can chicken broth

1/2 cup chopped fresh parsley

1/3 cup butter

1/3 cup all-purpose flour

1/2 teaspoon freshly ground pepper

1/2 teaspoon poultry seasoning

1/4 teaspoon rubbed sage

Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.

Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.

Southern Living

NOVEMBER 2007

Make Ahead: Easy, homemade Simple Chicken Stock adds loads of flavor to our Make-Ahead Gravy. Pour cooked gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stockable. Thaw three to four days in the fridge before reheating on the stovetop.

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