Turkey Gravy Recipe
Basic Turkey Gravy Recipe
Ingredients: 5 cups turkey stock with pan drippings 1 (10.75 ounce) can condensed cream of chicken soup 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 teaspoon seasoned salt 1/4 teaspoon garlic powder 1 cup milk 1/3 cup all-purpose flour Directions: In a large saucepan, bring turkey stock to a boil. Stir in cream of chicken soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and stir in the flour gradually until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to simmer on low heat, stirring constantly, for 1 minute, or until thickened.
Ingredients:
Ingredients: 2 cups chopped onions 1 cup chopped celery 3-4 cups chopped portabello mushrooms 1/4 cup butter 1/3 cup olive oil 4 cans chicken broth Flour Turkey pan drippings Directions: Saute onions and celery in 1/4 cup butter and 1/3 cup olive oil. When onions are just beginning to caramelize and celery is softened, add chopped portabello mushrooms and cook for another 10 minutes stirring constantly until all vegetables are soft. Allow to cool slightly. Put cooled vegetables in blender. Add canned chicken broth to vegetables in blender. Puree vegetables and broth. Brown 4 + tablespoons of flour in non-stick pan, shaking and stirring the flour constantly until it's color changes to a light to medium tan. Do not overcook. Remove gravy from blender and heat to a simmer. Take about 2 cups of hot gravy and blend in some of the toasted flour and then return the blended mixture back to the rest of the simmering gravy. Mix till fully blended and the desired consistency has been reached. Keep adding more flour if necessary to reach the right consistency. The blended vegetables also add thickness to the gravy. Stir in desired amount of pan drippings to gravy, plus salt and pepper to taste, then serve.
Thanksgiving Dinner Recipes
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