Looking for recipe for turkey gravy
i. meri
3 years ago
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Do you make good turkey gravy?
Comments (15)OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!...See MoreTurkey Gravy help
Comments (24)I know the OP asked about a turkey gravy mix; but I just have to post this recipe. It is the only one we have used for the past several years, and it is so good - no one can get enough of it. I made my notations to be in Italics. FAMOUS TURKEY GRAVY http://www.favfamilyrecipes.com/turkey-gravy/ This is the old recipe from years ago on the site, 11-6-12. The recipe currently posted on the site is a bit different. We just stick to the old one. Turkey drippings from turkey gravy packet (if included with turkey) 1-3 tsp. Wyler’s chicken bouillon granules I use the BTB pepper, to taste 1 – 2 c. milk be sure to use only 1 cup 2 Tbsp. cornstarch 1/3 c. water Leave drippings in roasting pan or Dutch oven (remember to read above about roasting pans) and carefully place on your largest stovetop burner over medium heat. Remove any grease or fat from turkey drippings with wire mesh strainer or slotted spoon. If a gravy packet is included with your turkey add that to the drippings– if not, no biggie. Whisk up any little browned bits that may have cooked to the roasting pan… these add extra yummy flavor. Bring to a simmer. Sprinkle in bouillon granules (start with 1 tsp and add more later if it needs it) and pepper, to taste, then add milk (depending on how much gravy you want– we like LOTS of gravy so she usually adds about 2 c. of milk). Add more bouillon if needed for flavor. Keep tasting it as you add bouillon until you get the flavor you want. Bring back to a simmer. In a separate, small bowl, combine cornstarch and water. Whisking constantly, slowly add cornstarch mixture a little at a time until thickened. REMEMBER…. make the gravy slightly thinner than what you usually prefer because it will thicken a little as it cools....See MoreLooking for Mom's Turkey Stuffing Recipe
Comments (16)I have “my grandmother’s” dressing ready to go in the oven. It’s good...but... It is not even close to Grandma’s Several things seem to be throwing it “off.” I baked the cornbread as usual. But... we normally have “bacon grease” made from a friend’s pastured organic hogs. He butchers them. He apple smokes the bacon. Chemicals never touch these porky pigs. I cook the bacon and jealously save the grease. A month or so back DH had cooked some commercial bacon (why?) and added that to the grease container. Yuck, yuck, and double yuck. Even with the small portion of grease I used, I can taste it in the dressing. I never sauté the onions and celery, neither did Grandma. This morning I did, and added one minced garlic clove. I tasted the raw dressing. Yes, it has raw eggs in it. I will not die! It’s not bad, but it’s not special, and it’s certainly not Grandma’s. I used all her ingredients - 3/4 cornbread, 1/4 light bread, celery, onion, sage, black pepper, beaten eggs, chicken broth... It’s good; we’ll eat it, but it is not even close to Grandma’s....See MoreMake ahead gravy from turkey wings?
Comments (35)I don't make my turkey gravy ahead, but I do use home made chicken stock to add to the stuff in the pan to amke more. Usually I take the giblets miins the liver which I don't like the flavor of in my gravy, and while the turkey is roasting, I boil them and the neck with a chunked up onion, andt he leaves from the celery I put into the dressing a bay leaf, some pepper corns and salt and sillmer that, adding water as needed, for about as long as the turkey is cooking>. As for thickening, I always use flour because I like the taste....but for when a Gluten free friend comes for dinner. I find corn starch can get "ropey" when over cooked....then it goes thin and watery. Tapioca flour is a good alternative. Lots of gravy is a good thing.....good for the leftovers too!...See Morei. meri
3 years agolast modified: 3 years agoi. meri
3 years agolast modified: 3 years agoi. meri
3 years agolast modified: 3 years ago
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