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Tips for Making 3-Ingredient Gravy. Cook the roux. The longer you cook the flour and butter mixture, the darker in color it will get. This not only gives the gravy its golden hue, but it also adds ...
For many, turkey and all the trimmings, or fixings depending on which side of the Mason-Dixon line you're from, is an incomplete dish without a liberal dousing of silky gravy to moisten things up.
Shallots and herbs add flavor to a simple gravy for Thanksgiving dinner. Turkey fat and drippings make for the tastiest gravy, but chicken fat, butter and olive oil work well too.
1. Remove the turkey from the roasting pan. Spoon off any fat. 2. Stir the stock and flour in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens, stirring to scrape up the browned bits from the bottom of the pan. Serve the gravy with the turkey.
Gravy is simply just a pan sauce made with the drippings of meat and thickened with flour or starch. But add some fat, stock, and seasonings, and it'll turn into the rich and savory holiday ...
Shallots and herbs add flavor to a simple gravy for Thanksgiving dinner. Turkey fat and drippings make for the tastiest gravy, but chicken fat, butter and olive oil work well too.
Finish your gravy. Skim the oil off the turkey drippings in the bottom of the roasting pan. Add the prepared gravy (stock, roux and wine mixture) and finish in a saucepan. More is always better.
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