Roxy15
All-Conference
Since Thanksgiving will be here soon, I will try and post Thanksgiving recipes.
This is a tried and true gravy recipe and it is really good.
Adjust amount of ingredients-double if necessary if you are feeding alot of people.
Turkey Gravy:
1/2 Cup Butter Or Margarine-I Use Blue Bonnet
1/2 Cup All-Purpose Flour
4 Cups Chickien Broth Or Degreased Turkey Broth
1/3 Cup Heavy Cream
Salt & Pepper To Taste
Making The Roux:
Cut 1/2 Cup-(8-T.) butter or margarine into chunks and add it to a medium-size heavy saucepan.
On low to medium-low temperature, melt the butter until it is foamy.
Add 1/2 cup All-Purpose White Flour to the saucepan.
Start whiskig the flour until well-blended.
Keep whisking and cooking over very low heat until it smells lie a pie cooking in the oven! That means the flour is cooked and your gravy will not end up having a "pasty" flavor to it.
***This could take anywhere from 6-12 minutes to ger cooked!
Start by whisking in about 1 cup of chicken or degreased turkey broth. Four cups will eventually get added.
Keep whisking vigorousoy until all the stock is again absorbed.
Now add a little bit more stock...whisking until the stock is again absorbed!
Pour in the remaining stock---keep whisking!!
All of the stock will get absorbed and it will be smooth as silk again! The stove should still be set at low as you continue to cook the gravy.
At about 12 minutes, add 1/3 cup Half-and-Half. This adds a rich flavor and tecture to the final gravy.
Within 2 minutes of adding the Half-and-Half, the gravy is perfect!
Add salt and pepper to taste to the gravy.
Mashed Potatoes:
Boil how many potatoes you will need to feed everyone.
Drain potatoes when done and put in a large mixing bowl.
Add butter or margearine, salt and pepper to taste.
Add WHIPPPING CREAM-THAT IS SO MUCH BETTER THAN USING MILK-TO GET IT AT THE CONSISTENCY YOU WANT; MIX UNTIL POTATOES ARE SMOOTH
Put in serving bowl.
This is a tried and true gravy recipe and it is really good.
Adjust amount of ingredients-double if necessary if you are feeding alot of people.
Turkey Gravy:
1/2 Cup Butter Or Margarine-I Use Blue Bonnet
1/2 Cup All-Purpose Flour
4 Cups Chickien Broth Or Degreased Turkey Broth
1/3 Cup Heavy Cream
Salt & Pepper To Taste
Making The Roux:
Cut 1/2 Cup-(8-T.) butter or margarine into chunks and add it to a medium-size heavy saucepan.
On low to medium-low temperature, melt the butter until it is foamy.
Add 1/2 cup All-Purpose White Flour to the saucepan.
Start whiskig the flour until well-blended.
Keep whisking and cooking over very low heat until it smells lie a pie cooking in the oven! That means the flour is cooked and your gravy will not end up having a "pasty" flavor to it.
***This could take anywhere from 6-12 minutes to ger cooked!
Start by whisking in about 1 cup of chicken or degreased turkey broth. Four cups will eventually get added.
Keep whisking vigorousoy until all the stock is again absorbed.
Now add a little bit more stock...whisking until the stock is again absorbed!
Pour in the remaining stock---keep whisking!!
All of the stock will get absorbed and it will be smooth as silk again! The stove should still be set at low as you continue to cook the gravy.
At about 12 minutes, add 1/3 cup Half-and-Half. This adds a rich flavor and tecture to the final gravy.
Within 2 minutes of adding the Half-and-Half, the gravy is perfect!
Add salt and pepper to taste to the gravy.
Mashed Potatoes:
Boil how many potatoes you will need to feed everyone.
Drain potatoes when done and put in a large mixing bowl.
Add butter or margearine, salt and pepper to taste.
Add WHIPPPING CREAM-THAT IS SO MUCH BETTER THAN USING MILK-TO GET IT AT THE CONSISTENCY YOU WANT; MIX UNTIL POTATOES ARE SMOOTH
Put in serving bowl.
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