Wednesday, November 16, 2011

Everything goes Better with Gravy

What is the one thing you don't like doing for holiday meals? other than the dishes? For me it's making the gravy. It all ways comes out lumpy, runny thin.... ug. So, i decided to turn to me friend the Internet to see how to really make gravy, because after all mashed potatoes and stuffing wouldn't be special without the gravy. Here are two, one is traditional, and one is very easy.


First Tradition:

Ingredients


1 1/4 pounds giblets and neck from turkey
1 cup chopped onion
1 cup chopped celery
1 pinch ground white pepper, or to taste
2 (1.2 ounce) packages dry turkey gravy mix
3 (14.5 ounce) cans chicken broth, or more as needed
1 3/4 cups turkey drippings
1/4 cup quick-mixing flour (such as Wondra®)
1/2 cup milk (optional)

Directions

1.Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.

2.When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
 
 


Second easy:
 
Ingredients


1/4 cup all-purpose flour, or more if needed
1/4 cup turkey drippings
2 cups water
2 chicken bouillon cubes

Directions

1.In a skillet over medium heat, whisk the flour with turkey drippings until smooth, then reduce heat to low and cook, stirring frequently, until dark brown, about 10 minutes. Stir in the water and bouillon cubes, and simmer until the cubes have dissolved and the gravy is thickened and smooth, about 10 minutes.