Best 4 Amazing Gravy Recipes

TURKEY STOCK AND AMAZING GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Evenly rub turkey parts with oil. Sprinkle with salt and pepper. In a large roasting pan, place turkey, skin side down, in oven and roast for 45 minutes.
• Prepare and combine vegetables. Reduce heat to 350 degrees F, briefly remove turkey, add in vegetables, turning to coat in bottom of pan juices. Place turkey, skin side up on top of vegetables and continue to roast for another 35 minutes.
• Remove pan from oven, place over burners and add in 4 quarts of water. Scrape bottom of pan to remove stuck bits, repositioning turkey and vegetables as needed. Keep at a medium to low simmer for 2 hours, uncovered until deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let sit, and skim fat from top.
• In a large saute pan, melt butter, stir in flour, and cook for 1 minute. Slowly add in warm turkey stock 1/2 cup at a time until gravy is desired consistency. Add in spices and adjust seasoning, if necessary.
• Serve with turkey. Yield: 3 1/2 cups

PRETTY DAMN AMAZING BISCUITS WITH SAUSAGE GRAVY RECIPE - (4.2/5)

Steps:

• Prepare biscuits according to package directions. Meanwhile, brown sausage in 2 tablespoons butter over medium-high heat. When sausage is cooked through, reduce heat to medium and add cream cheese, stirring to melt and combine. Add milk to desired thickness (I like a thick gravy, so I usually only use about 1/2 cup). Add salt and pepper and heat until bubbly. Serve over open-faced buttered biscuits.

LEG OF LAMB WITH AMAZING GRAVY JAMIE OLIVER

Steps:

• 1. Preheat the oven to 220C/gas 6. Using a sharp knife or a clean Stanley knife, score the lamb all over, ½cm apart and 3mm deep - this gives it the most amazing, gnarly, crispy surface and a blushing centre. 2. Make the herby butter by putting the butter, thyme and rosemary into a blender, season well, then whizz to combine. Pop it into a bowl and set aside. 3. Arrange the red onions and garlic cloves in a large roasting tray. Smear the herby butter all over the lamb, then pop the meat on top of the veg. Roast in the oven for 10 minutes for every 450g, plus 20 minutes at the end, for blushing meat. 4. Meanwhile, boil the celeriac and potatoes in a pan of salted water for 15-20 minutes, or until soft. Drain, allow to steam dry, then mash with a good glug of extra virgin olive oil (or butter if you prefer) and season well with a little grated nutmeg and some salt and pepper. 5. When the lamb is cooked, allow it to rest for at least 10 minutes. While it's doing so, make the gravy. Set aside half a red onion to make the mint sauce, then squash the rest of the onions into the tray. Stir in the flour, a glug of port and the stock, and place over a high heat to allow the gravy to reduce, stirring continuously. Then pass through a sieve and keep hot. 6. Prepare the mint sauce by popping the reserved onion half out of its skin and finely chopping it with the mint, then mix them together in a bowl with the vinegar and sugar. Take everything to the table, and dig in! Per serving 535 cals, 26.6g fat (12.9g saturated), 34.8g protein, 35.7g carbs, 8.6g sugars

AMAZING GRAVY

Steps:

• In a medium size saucepan, heat the broth until hot, but not boiling.
• Place the flour in a small bowl, and ladle in enough hot broth to dissolve the flour (3/4 cup or so). Use a small whisk until smooth, then pour it back into the hot broth. Whisk the broth as your pour.
• Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until lightly thickened.
• Add salt and pepper, for desired.