Using poultry wings is a sneaky way to get the flavor of turkey gravy without waiting for the bird to be done.
The weather is getting cooler and that’s when I begin making heartier meals. I make this basic gravy recipe to accompany roasted meats. If you don’t get 1/4 cup fat from the roasted meats then add butter to equal that amount.
Let’s face it; dry turkey and lumpy potatoes are no fun. If you’ve got enough gravy to put on then nobody’s going to give a hoot. Browned bits left in the bottom of the pan after roasting the turkey give body and depth to the finished gravy.
Excellent gravy begins with homemade turkey stock. If you want to make it from scratch, do it now or anytime since turkey wings are available year-round. This turkey stock can be refrigerated 3 days ahead or kept in the freezer for up to 3 months.
Sage & Madeira Turkey Gravy
I know that my Thanksgiving plate is not complete without a generous helping of rich turkey gravy. Here is an easy, but delicious gravy. A gravy separator does make fast work of separating the turkey juices from the fat.
Roasted Turkey Pan Drippings
1 Cup Madeira
5 Tablespoons Vegetable Oil
1 Pound Peeled & Halved Shallots
6 Tablespoons Unbleached Flour
4 Cups Chicken or Turkey Stock
2 Bay Leaves
4 Large Fresh Sage Sprigs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Place the roasting pan with the pan drippings on the stovetop over a medium-high heat and bring to a simmer. Pour in the Madeira and deglaze the pan. Stir with a whisk to scrape up the browned bits for 1 minute until the liquid is slightly reduced. Carefully strain the contents of the pan into a gravy separator and set aside. In a large sauté pan over a medium heat warm the oil. Add the shallots and cook for 15 minutes. Stir occasionally. Add the flour and cook for 1 minute. Stir constantly. Slowly whisk in the stock and add the bay leaves and sage sprigs. Increase the heat to a medium-high and bring to a simmer. Then reduce the heat to a medium-low and simmer for 10 minutes. Stir occasionally. Pour in the strained pan drippings, leaving the fat behind. Season the gravy with the kosher salt and pepper. Remove and throw away the sage sprigs, shallots and bay leaves. Keep the gravy warm until ready to serve. Serves 8
Not everyone is a meat eater. Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes. Feel free to swap out the whole wheat flour for spelt flour.
3 1/2 Cups Vegetable Broth – Divided
1 Cup Chopped White Onion
5 Chopped Garlic Cloves
8 Ounces Trimmed & Chopped Wild Mushrooms
2 Tablespoons Finely Chopped Fresh Thyme
1 Tablespoon Finely Chopped Fresh Rosemary
1/4 Cup Red Wine
2 Tablespoons Tamari
2 Tablespoons Whole Wheat Flour
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic and cook for 5 minutes. Stir in the mushrooms, rosemary and thyme. Cook for 3 minutes. You will want the mushrooms to become tender. Add the red wine and cook for 2 minutes. Stir constantly. Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat. In a small size bowl whisk together the tamari and flour to create a thick paste. Add the mixture to the skillet 1 teaspoon at a time. Whisk constantly to make sure the paste is completely dissolved. Boil for 2 minutes. Stir constantly. Add the kosher salt and pepper. Remove from the heat and serve. Makes 3 1/2 cups
Here is the trick to making this gravy so easy just make it ahead of time and then add the drippings later.
4 Tablespoons Unsalted Butter
1/3 Cup Unbleached Flour
4 Cups Chicken Broth
Turkey Pan Drippings
1/4 Cup White Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large saucepan heat the butter over a medium high heat for 2 minutes. Add the flour while whisking and cook for 1 minute. Whisk constantly. Heat the chicken stock and pour in the hot stock while continuing to whisk. Turn the heat down to medium low and simmer for 2 minutes. Whisk occasionally. Remove from the heat and refrigerate if you are not using immediately. This gravy can be made for up to two days ahead of time. When you are ready to finish the gravy reheat the mixture over a medium heat. When the turkey is done remove it from the roasting pan and let it rest before carving. Pour out the fat from the pan, but leave the drippings. Put the roasting pan on the burner over a medium heat. Pour the white wine into the pan with the reserved drippings. Stir and scrap with a spoon to loosen the browned bits. Pour into the warmed gravy mixture that you prepared ahead of time and cook for 10 minutes on low. Add the salt and pepper and cook for 1 more minute. Remove from the heat and serve hot. Makes 4 cups.
Turkey Giblet Gravy
Many people are afraid to make gravy, but it is actually pretty easy to make. Here are simple steps to make perfect Turkey Giblet Gravy!
Turkey Giblets & Neck
Roast Turkey Pan Drippings
½ Teaspoon Salt
2 Tablespoons Unbleached Flour
In a 3 quart saucepan, heat the giblets, neck and water to boiling over a high heat. Reduce to a low heat, cover and simmer for 1 hour. Strain the broth into a large bowl. Pull the meat from the neck and throw away the bones. Coarsely chop the neck meat and giblets. Cover and refrigerate the meat and broth separately. Next, remove the rack from the roasting pan. Pour the drippings through a sieve into a 4 cup measuring cup. Add 1 cup of the broth to the roasting pan. Stir until the brown bits are loosened. Pour the drippings into a cup. Let the cup full of drippings stand until the fat separates from the meat juice. Spoon 2 tablespoons of frat from the pan drippings that were in the cup, into a 2 quart saucepan. Skim and throw away the remaining fat. In the saucepan, stir in the salt and flour. Stir constantly until golden. Add the remaining broth and enough water to the pan drippings, in the cup, to equal 3 ½ cups. Gradually stir into the saucepan. Cook and stir until the gravy thickens and boils. Stir in the reserved meat. Heat through. Makes about 4 cups.