Thanksgiving Dinner How to Make Gravy. I know most folks think the turkey is the star of the Thanksgiving table. But what about that incredible creamy sauce made with the turkey drippings You know what I am talking about the gravy Well, its all about the gravy today. I might even venture to say that gravy is the best part of Thanksgiving. I mean, come on The phrase Its all gravy means its all good, its all cool. Which, to me, implies that gravy is the best because its the coolest. Follow my logic hereHow to Make Homemade Potato Chips in Your Microwave. Do you really want potato chips, but all you have are potatoes I totally feel you. Sure, you could. I think we can all agree that gravy is awesome. Its just not Thanksgiving without it. I love to make gravy from scratch because its so much more delicious than store bought. It does require technique though, but I dont mind because Im always happy for the chance to use some kitchen skills. This recipe is a two fer and starts with homemade turkey stock. You dont have to make the turkey stock from scratch, but it does make some pretty amazing gravy. The stock can be made well in advance. What I would have done differently If this brown gravy recipe is anything, its versatile. Add mushrooms if youre using it over beef. Add onions and peppercorns. How to Make Gravy. If you have a roast going in the oven, you can make a delectable gravy with the drippings. If you dont, no problem You can whip up a gravy with. Allrecipes Ham Gravy Discover The Best Recipes Breakfasts, Lunches, Dinner, Snacks, and Desserts. ALLRECIPES HAM GRAVY Food Grade Diatomaceous. Dust the beef cubes with plain white flour and brown in a pan with a small amount of oil. The flour helps thicken the gravy in the finished stew. Id=1033249144001' alt='How Do You Make White Gravy' title='How Do You Make White Gravy' />If you make it more than a week in advance, I recommend freezing it. Do remember its very important that the stock is hot when preparing the gravy. If the stock is cold when added to the roux, it will seize and take you straight down to lump city. In case you were wondering, you dont have to roast a whole turkey to make this gravy. For this recipe, I used turkey drumstick and necks. Ever wonder why there isnt a chickenfried chicken alternative to chickenfried steak Turns out it exists, and its called Maryland fried chicken. Shallow fried. If you want to learn how to make homemade gravy, heres another for the howto series of posts here. I know of lot of my regular readers are foodies and. For Thanksgiving turkey, I definitely recommend making the stock ahead of time and using the drippings from that turkey. It will only make your gravy even better. The secret to a flavorful gravy is to use all of the drippings and brown bits that are left on the bottom of the roasting pan. Thats where the magic isMake sure not a single brown bit is left behind. The included recipe walks you through making the stock and, of course, the gravy. We use a bit of finesse when making the gravy, starting with a roux and then adding the hot stock one cup at a time, stirring and letting it thicken before the next addition. This gives you more control over the consistency, so you can stop just when its as thick as you like it. Here are a few additional pointers 1. In a bind, you can use low sodium store bought turkey stock in place of homemade stock. If making the stock ahead of time without the benefit of a fat separator, simply refrigerate drippings overnight, and a fat cap will form over the drippings. This makes it easier to skim off the fat. If you wont be roasting a whole turkey but still want to make this gravy, use 13 cup of butter in place of the turkey fat and increase the amount of stock by 1 cup. It wont be as rich in flavor, but it works in a pinch. If you are using a heavy bottomed roasting pan for your turkey, the gravy can be prepared in the same roasting pan on the stove top. This is a simple gravy but if you want to up the ante, you can substitute 1 cup of stock with either 1 cup apple cider, or 1 12 cups white wine reduce the wine to 1 cup. You can also pick the meat off one or two turkey necks and add the meat to the gravy. Speaking of turkey meat, if making the stock ahead of time, pick the meat off the bones of the roasted turkey legs or wings, and use in Thanksgiving dressing or for sandwiches. Its all gravy, friends Turkey Gravy. November 1. Prep Time 1 Hours. Difficulty Easy. Cook Time 4 Hours. Servings 6 Servings FOR THE TURKEY STOCK 3 12 pounds Turkey Legs Or Wings. Turkey Necks. 1 Large Onion, Chopped. Large Carrot, Chopped Into Large Chunks. Celery, Chopped. 4 sprigs Parsley. Thyme. 1 Bay Leaf FOR THE GRAVY 1 cup Turkey Drippings. Turkey Stock. 13 cup Turkey Fat. Flour. 1 teaspoon Minced Fresh Thyme. Minced Fresh Sage. For the turkey stock do ahead, see note Heat oven to 3. F.  Arrange turkey legs and neck on a rimmed baking sheet and cover tightly with foil. Roast for 1 hour. Transfer legs and neck to a stock pot. Pour drippings from baking sheet into a fat separator, set aside to settle. While the pan is still hot, pour 1 cup of water onto the baking sheet. Carefully scrape any brown bits from the pan using a wooden spoon. Pour liquid into the pot with the turkey. Add onion, carrot, celery, parsley, thyme and bay leaf. Add 1. 0 cups of water. Bring to a low boil, reduce heat and simmer uncovered until reduced by 13, about 3 hours. Strain stock through a fine mesh strainer into a clean saucepan. It should total about 6 cups. If its more, bring to a boil and reduce to 6 cups. This can be made up to a week ahead. Store in an airtight container and refrigerate. For the gravy If youre roasting a whole turkey for Thanksgiving and want to prepare gravy with its drippings, start here. Pour the drippings in the fat separator out youll need about 1 cup of drippings. Set the remaining fat aside. Add turkey stock to a pot, bring to a simmer. Heat a separate large saucepan over medium high heat. Add fat to the skillet, about 13 cup. If you dont have enough fat, add butter. Add 13 cup flour to the skillet, whisk until well incorporated and golden brown, making the roux, about 2 minutes. It will clump continue to mix until all flour is incorporated. Whisk drippings into the roux and bring to a simmer. Add turkey stock 1 cup at a time to the roux, bringing the gravy to a simmer and letting it thicken after each addition. Crab Salad Pasta. Continue to do this until you use 6 cups of turkey stock. If you like a thicker gravy, use only 4 to 5 cups. Once incorporated and creamy, stir in herbs, check the seasoning and adjust to taste. Its ready to serve Meseidy Meh say dee is a wife and mother to three four legged children including an ornery Terrier. Graduate of Platt College Culinary Arts Institute. Landlocked Puerto Rican who must be within a five mile radius of a plantain at all times. She works as a chef, recipe developer, caterer, event planner, and food stylist. She cooks and blogs from her tiny 2. Dallas, TX. She created The Noshery in 2. Puerto Rico. At The Noshery youll find recipes that are always from scratch, ideas inspired by my travels, and cooking techniques Ive learned along my journey from home cook to chefplus some life misadventures, DIY and craft tips, and doggie shenanigans thrown in to keep you on your toes. Her dishes reflect her life as a former military brat with a pinch from here and dash from there. But Puerto Rico and its authentic cooking will always be home. She loves pairing interesting ingredients together and is always on a mission to create the perfect bite. How to Make Brown Gravy Beef Stew. Brown gravy beef stew is a rich, hearty dish perfect for any night of the week. Big chunks of beef simmer in thick gravy with plenty of vegetables to create a decadent meal in a bowl. Beef stew meat tends to be tough, but simmering it slowly in the gravy transforms those tough chunks into tender slivers that melt in your mouth. Trim excess fat from the beef with a sharp knife, and chop it into 1 inch square cubes. Larger cubes may not cook all the way through, increasing the risk of foodborne illness. Drizzle a little oil to a large pot, and turn the heat to medium. Warm the oil until it shimmers, and brown the meat a few pieces at a time in the hot oil. Avoid crowding the pan, or else the beef will just steam and not develop a crisp exterior. Drain the beef cubes on a paper towel to remove excess oil. Chop a small onion and add it to the pan, stirring to coat each piece with oil. Reduce the heat to medium low and cook the onion for 3 to 5 minutes, or until it turns golden brown. Add a spoonful of butter, if desired, to the browned onions, and allow it to melt in the bottom of the pan. You can also add another tablespoon of olive oil. Sprinkle an equal amount of flour over the melted butter, and whisk to form a thin paste, known as a roux. Whisk the roux constantly for a few minutes, until it turns light brown in color. Pour a small amount of beef stock into the pan, and whisk vigorously to thin out the roux. Once the mixture begins to bubble, pour the remainder of the beef stock into the pan. Bring the liquid to a full boil, and allow it to cook until it is thick enough to coat the back of a clean spoon. It takes approximately 2 tablespoons of roux to thicken each cup of liquid. Toss the meat cubes and a few mixed vegetables into the gravy, and cook over medium heat for 4. Cubed potatoes, chunks of carrots and bits of celery are traditional beef stew ingredients, but feel free to add whatever vegetables you like. Add the ones that take the longest to cook, such as the potatoes, to the pot first, staggering the addition of the remaining vegetables to prevent overcooking. Pull a cube from the stew after 4. Fahrenheit, your stew is ready to serve. If the meat is not done, cook for an additional 1. Cube the beef, and chop potatoes, carrots and a small onion into similar sized chunks, then place the vegetables directly into the slow cooker. The beef and dense vegetables require longer cooking times and should go in first. Dust the beef cubes with plain white flour and brown in a pan with a small amount of oil. The flour helps thicken the gravy in the finished stew. Transfer the beef to the slow cooker, and deglaze the bottom of the pan with a cup of beef stock, gently scraping the bottom of the pan to loosen any remaining bits of beef. Add the deglazing liquid to the slow cooker. Pour enough beef stock into the crock pot to just cover the meat and vegetables, and whisk in two packets of instant brown gravy mix. This powdery substance is normally mixed with cold water in a pot and thickens when it comes to a boil, but it will thicken slowly as the stock heats up. Cook covered on high heat for 6 hours, remove the lid, and add in additional vegetables, such as broccoli, peas or celery. The softer vegetables will break down if added too soon. Cook for 1 more hour, and check the meat for doneness before serving. Knife. Oil. Mixed vegetables. Flour. Meat thermometer. Watch the roux carefully as it cooks. If you leave it on too long or stop whisking, it will burn and impart a bitter flavor in the stew.