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Started By
Message
I have never made a gravy I’m happy with.
Posted on 11/20/22 at 12:21 pm
Posted on 11/20/22 at 12:21 pm
Does anyone here have a really good gravy recipe to recommend? Thanks!
8
Posted on 11/20/22 at 1:08 pm to pbro62
You should mad. And real short
Posted on 11/20/22 at 1:27 pm to MobileJosh
If you want a turkey gravy it's real simple. Take about 2 cups of drippings, heat that and whisk in about 1/2 a cup of flour. That's your roux. To it I would add a cup of finely chopped onions (optional) and sauté. Then slowly add about a quart of hot turkey stock. Or chicken stock. If it's too thick add more stock. Season with garlic powder, salt and lots of black pepper.
This post was edited on 11/20/22 at 1:29 pm
Posted on 11/20/22 at 1:35 pm to MobileJosh
For Thanksgiving, my family has a fit if I don't make Paul Prudhommes' giblet gravy and dressing. Spicy and oh, so good.
Posted on 11/20/22 at 1:40 pm to MobileJosh
Sliced eggs and meat from turkey neck
Yum yum!!
Yum yum!!
Posted on 11/20/22 at 2:11 pm to MobileJosh
quote:
Take about 2 cups of drippings, heat that and whisk in about 1/2 a cup of flour. That's your roux. To it I would add a cup of finely chopped onions (optional) and sauté. Then slowly add about a quart of hot turkey stock. Or chicken stock. If it's too thick add more stock. Season with garlic powder, salt and lots of black pepper.
Someone worked at Piccadilly
Posted on 11/20/22 at 2:19 pm to uaslick
Posted on 11/20/22 at 2:27 pm to uaslick
Chef John's is very good and you can make it ahead of time.
Posted on 11/20/22 at 3:49 pm to uaslick
I usually use the turkey back bone, the neck (I usually buy a few more) and the giblets minus the liver. I quarter an onion with the skin on, a couple of carrots, two ribs of celery, a few sprigs of rosemary, sage and thyme and some black pepper corns and crushed garlic.
Add the above ingredients to a pressure cooker (or stock pot if you don't have a pressure cooker) cover with water and add a cup or two of white wine.
Pressure cook for 45 minutes, let cool and strain. Pick the meat off the necks and chop this along with the rest of the giblets and add to the stock and reduce a bit. Make a medium color roux and add to the pot to thicken. I like to add some chopped onion, garlic and mushrooms as well. Salt and pepper to taste.
Enjoy.
You could add some of the pan drippings but I usually do not since I brine my turkey and the drippings tend to be salty.
Add the above ingredients to a pressure cooker (or stock pot if you don't have a pressure cooker) cover with water and add a cup or two of white wine.
Pressure cook for 45 minutes, let cool and strain. Pick the meat off the necks and chop this along with the rest of the giblets and add to the stock and reduce a bit. Make a medium color roux and add to the pot to thicken. I like to add some chopped onion, garlic and mushrooms as well. Salt and pepper to taste.
Enjoy.
You could add some of the pan drippings but I usually do not since I brine my turkey and the drippings tend to be salty.
This post was edited on 11/20/22 at 3:51 pm
Posted on 11/20/22 at 4:33 pm to FAP SAM
I’m still laughing at the ‘short’ comment - he must not have met my husband’s or my coon arse family.
Posted on 11/21/22 at 2:32 pm to Darla Hood
quote:
It’s not a good look to use poor grammar when calling another group dumb.
Bingo!
OP, the Cajun Ninja's pork chop and onion gravy dish is very good. Give it a go. I think you will be pleased with the gravy and the chops.
LINK
Posted on 11/21/22 at 2:46 pm to Gris Gris
Prudhomme's Sticky Chicken makes a fantastic gravy, also.
Posted on 11/21/22 at 3:20 pm to uaslick
Gravy
half stick of butter, 1/4 cup all-purpose flour (to make roux, base for the gravy)
1 rib celery, chopped fine
1 cup sweet onion, chopped fine
4 cloves garlic, chopped fine
2 1/4 cup broth of your choice
1 tsp ground thyme
1 tsp ground rosemary
1 tsp ground sage
maybe ground bay leaf to taste
1/4 cup hearty red wine
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons nutritional yeast
1/4 teaspoon ground black pepper
Method:
First, make the roux. Similar to gumbo roux but a small batch.
Remove from heat, add celery, onion, and garlic, Mix up well.
Put back on medium heat and add hot broth of your choice, thyme, rosemary, sage. Simmer for a couple of minutes, stirring. Add red wine and reduce heat more.
Combine the nutritional yeast and tamari or soy sauce in a separate container to form a thick paste, add a little water if necessary. Then add to the pot and whisk in, making sure ingredients are combined smoothly and paste dissolves. Simmer on low and add fresh ground black pepper.
Savory and flavorful. The roux, wine, and nutritional yeast are key ingredients.
half stick of butter, 1/4 cup all-purpose flour (to make roux, base for the gravy)
1 rib celery, chopped fine
1 cup sweet onion, chopped fine
4 cloves garlic, chopped fine
2 1/4 cup broth of your choice
1 tsp ground thyme
1 tsp ground rosemary
1 tsp ground sage
maybe ground bay leaf to taste
1/4 cup hearty red wine
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons nutritional yeast
1/4 teaspoon ground black pepper
Method:
First, make the roux. Similar to gumbo roux but a small batch.
Remove from heat, add celery, onion, and garlic, Mix up well.
Put back on medium heat and add hot broth of your choice, thyme, rosemary, sage. Simmer for a couple of minutes, stirring. Add red wine and reduce heat more.
Combine the nutritional yeast and tamari or soy sauce in a separate container to form a thick paste, add a little water if necessary. Then add to the pot and whisk in, making sure ingredients are combined smoothly and paste dissolves. Simmer on low and add fresh ground black pepper.
Savory and flavorful. The roux, wine, and nutritional yeast are key ingredients.
Posted on 11/21/22 at 3:37 pm to MobileJosh
quote:
If you want a turkey gravy it's real simple. Take about 2 cups of drippings, heat that and whisk in about 1/2 a cup of flour. That's your roux. To it I would add a cup of finely chopped onions (optional) and sauté. Then slowly add about a quart of hot turkey stock. Or chicken stock. If it's too thick add more stock. Season with garlic powder, salt and lots of black pepper.
This is about the most basic, boring gravy recipe I've ever seen. I'll take burnt meat and onions gravy over this crap every single time. You need to slap yoself because yo mamma gonna knock you da frick out with this shite
Posted on 11/21/22 at 3:48 pm to Gris Gris
quote:
Why is it necessary to deliver “advice” in the manner in which you do?
Pretty much every time I read a comment on this board or the Outdoor Board that makes me think "damn, what a douche bag" it's that poster
Posted on 11/21/22 at 5:48 pm to uaslick
Cook down onions/mush for 5 or so minutes. Add a little flour, a little more butter, and heat that up for a minute or so until the flour and butter cook down.
Add some water and "better than bouillon" beef base.
Simmer to desired thickness.
Season to taste (lots of pepper), maybe a little Worcestershire.
Do a little more roux and more beef stock if you want a larger amount of gravy.
Always works for me.
Add some water and "better than bouillon" beef base.
Simmer to desired thickness.
Season to taste (lots of pepper), maybe a little Worcestershire.
Do a little more roux and more beef stock if you want a larger amount of gravy.
Always works for me.
Posted on 11/21/22 at 6:11 pm to uaslick
Don’t mean to hate on all the comments, the best gravy come from a stock reduction. Smoked or roasted bones with mirepoix and aromatics slow simmered for hours. Some add a lil tomato paste. Strain and reduce. Then you can make a medium roux or not. Finish by whisking in a cold butter for a velvety finish. Maybe fresh chives or parsley to garnish
Posted on 11/21/22 at 7:24 pm to HubbaBubba
quote:
For Thanksgiving, my family has a fit if I don't make Paul Prudhommes' giblet gravy and dressing. Spicy and oh, so good.
And what would be this recipe? Can’t find it online
Posted on 11/22/22 at 5:03 am to PenguinPubes
Posted on 11/22/22 at 6:03 am to HubbaBubba
The gravy link isn’t the recipe and the dressing link takes you to Pinterest.
Boooooooooo.
Boooooooooo.
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