Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
 Offline
|
I've never followed a recipe for my gravy and usually just winged it with the pan stock and some flour or cornstarch. Anyone have a fool proof recipe they follow and swear by?
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
|
past-MIdirector
Michigan
Senior Member
Joined: 03/03/2007
View Profile
Offline
|
One package of Southeastern Mills Turkey gravy mix, for added flavor add giblets. Makes 3 cups per package!
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
The label looks familiar, where are you buying it?
|
bob213
Fresno, CA
Senior Member
Joined: 12/09/2007
View Profile
Good Sam RV Club Member
Offline
|
Try an Oroweat/Entennmann's outlet store. I think they stock it. Or try here....
Gravy mix
|
past-MIdirector
Michigan
Senior Member
Joined: 03/03/2007
View Profile
Offline
|
We buy all there products at the Aunt Millies outlet store.
|
|
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
I'm not likely to pay more for shipping than what the envelope of gravy mix is worth. Hopefully get some homemade gravy recipes trickling in.
|
robatthelake
Vancouver Island
Senior Member
Joined: 08/24/2003
View Profile
Good Sam RV Club Member
Offline
|
I just use plain old White Flour mixed with "Cold Water" poured slowly into the Drippings from that Roasted Bird. Some salt and Pepper to taste, sometimes add Vegetable or Giblet Water and a cup or two of Cheap White Wine. Boil it on the Stovetop to thicken.
Those Gravy mixes are mostly Flour anyway!
Just do it in the Roaster!
Rob & Jean
98 Dutch Star Diesel Pusher ..92 Tracker 4X2
|
Wanderlost
Texas Hill Country
Senior Member
Joined: 10/29/2004
View Profile
Offline
|
Apple Cider Turkey Gravy
4 cups Turkey Stock or reduced-sodium chicken broth, divided
3 tablespoons all-purpose flour
1 1/4 cups apple cider
2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
When you remove the turkey from the roasting pan or Big Easy infrared fryer, skim off any visible fat from the pan juices.
Whisk 1/2 cup Turkey stock (or chicken broth) and flour in a small bowl until smooth; set aside.
Place the roasting pan on the stove on medium-high heat (if using the Big Easy fryer, use stock to deglaze the catch pan, then transfer to a sauce pan), pour in cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
(Or do like us and just skip the whole sieve thing. Tasted just fine with the solids in there.)
Makes four servings.
Good diabetic recipe.
"The greatness of a nation and its moral progress can be judged by the way its animals are treated." -- Mahatma Gandhi
DOTL Spec. Alexander the Grrreat--tuxedo cat
Spot--Christmas cat
Bobbi Socks--tuxedo kitten who's missing, but we're not giving up yet
|
Super_Dave
Sacramento, CA
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
Wanderlost, check your recipe. No way 3 TBSP of flour thickens 5+ cups of liquid.
|
Wanderlost
Texas Hill Country
Senior Member
Joined: 10/29/2004
View Profile
Offline
|
You may be assuming this will be the thickness of cream gravy. It's not, and isn't supposed to be. It's thicker than red eye gravy or au jus, but not creamy thick.
|
|
|
