Best 7 Gravy For Beef Pork Chicken Or Turkey Recipes

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Gravy is a flavorful sauce made from the juices of cooked meat and vegetables, typically thickened with a roux or cornstarch. It is a versatile condiment that can be served with a variety of dishes, including beef, pork, chicken, and turkey. Its rich and savory flavor adds depth and complexity to any meal. Whether you are looking for a classic gravy recipe or something a little more adventurous, there is a perfect gravy out there for you. This article will provide you with tips on how to make the perfect gravy, as well as several recipes to get you started.

Let's cook with our recipes!

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY



Gravy for Beef, Pork, Chicken or Turkey image

This is for all the 30-something's learning to cook and say, "but I don't know how to make gravy like Mom's!" This is a basic "how-to" but you can be individually creative with your tastes by spicing it up with hot spices or giving it a foreign flare with curry or chinese 5-spice. Use your imagination and don't be surprised if you like your results, better than Mom's!

Provided by Gingerbee

Categories     Sauces

Time 6m

Yield 1 1/4 cups

Number Of Ingredients 9

1 cup water (cold)
3 tablespoons all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Gravy Master or 1 tablespoon Kitchen Bouquet
1 teaspoon sugar
1 tablespoon white vinegar

Steps:

  • Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
  • This is a basic recipe to making gravy for any type of oven-roasted meat.
  • In a small bowl, add water and flour, stirring to get out all lumps.
  • Remove meat from the roasting pan leaving all the liquid and dried bits.
  • On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
  • As the liquid thickens, add salt, pepper, and spices, including the gravy master.
  • If gravy is too thick, add more water, a little at a time while stirring.
  • Stop at the desired thickness.
  • Remove from the heat.
  • Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
  • Fill your favorite gravy boat and serve!
  • *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
  • Amount will depend on how much liquid is in your roasting pan after meat has cooked.
  • By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK



Traditional Gravy for Roast Beef, Lamb, Pork or Duck image

A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one.

Provided by French Tart

Categories     Sauces

Time 18m

Yield 1 Pint gravy, 6 serving(s)

Number Of Ingredients 5

juices from cooked meat, left in the pan after roasting
1 tablespoon plain flour
1 pint hot stock, depending on how thick you like your gravy (potato or other vegetable water, for example)
salt
fresh black pepper

Steps:

  • First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
  • Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
  • Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
  • For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
  • For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
  • For duck, add the grated zest and juice of a small orange, along with a glass of port.
  • For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

Nutrition Facts : Calories 4.5, Carbohydrate 0.9, Protein 0.1

GRAVY (TURKEY, BEEF, PORK, HAM, CHICKEN OR ANY OTHER)



Gravy (Turkey, Beef, Pork, Ham, Chicken or Any Other) image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 7

Drippings from what ever meat or poultry (beef, chicken, pork, ham, roast, turkey etc.) you are cooking
2 cups water or water reserved from boiled potatoes
2 Knorr bouillon cubes, beef or chicken
1 Tbsp salt
1 tsp pepper
1/2-1 cup all purpose flour
Enough cold water to make the flour loose and creamy, (not lumpy)

Steps:

  • Take dripping in pan and add water, bouillon cubes, salt and pepper. Bring to a full boil.
  • While it's cooking, mix your flour and cold water with a fork. Whip it till the lumps are gone.
  • When the drippings have come to a boil, add the flour mixture slowly and stir into the gravy till you're satisfied with the thickness. Let it come back to a full boil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

JAZZED-UP GRAVY



Jazzed-Up Gravy image

When there's no time to make gravy, or you run out of gravy to serve with leftovers, try this lifesaver that makes the most of prepared gravy. You can replace the thyme with poultry seasoning when using chicken or turkey gravy.

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 5

2 tablespoons finely chopped onion
1/4 teaspoon dried thyme
Dash pepper
1 teaspoon butter
1 jar (12 ounces) beef, pork, chicken or turkey gravy

Steps:

  • In a small saucepan, saute onion, thyme and pepper in butter for 3 minutes. Stir in gravy. Reduce heat; cover and cook for 5 minutes or until heated through.

Nutrition Facts : Calories 16 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 182mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

TURKEY MEATLOAF AND GRAVY



Turkey Meatloaf and Gravy image

Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

Provided by Bree

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h40m

Yield 6

Number Of Ingredients 33

1 tablespoon butter
⅔ cup minced white onion
¾ cup minced green onions
½ cup minced carrots
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
½ teaspoon ground cumin
3 eggs
½ cup ketchup
½ cup half-and-half cream
1 ½ pounds ground turkey
½ pound chicken sausage
¾ cup fresh bread crumbs
2 tablespoons butter, divided
4 shallots, minced
¼ cup minced red bell pepper
½ cup minced yellow bell pepper
1 sprig fresh thyme
1 bay leaves
freshly ground black pepper to taste
½ cup half-and-half cream
2 tablespoons minced garlic
1 cup beef stock
1 cup chicken stock
2 roma tomatoes - peeled, seeded and chopped
½ cup ketchup
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
  • In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
  • Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
  • To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g

MAKE-AHEAD GRAVY



Make-Ahead Gravy image

This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 25m

Yield 8

Number Of Ingredients 6

½ cup butter
¼ cup diced onion
¼ cup thinly sliced celery
1 ½ teaspoons chopped fresh thyme
½ cup all-purpose flour
1 (32 ounce) carton College Inn® Chicken Broth, divided

Steps:

  • Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  • Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  • Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  • When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 6.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 524.6 mg, Sugar 0.3 g

INSTANT POT CHICKEN AND GRAVY RECIPE



Instant Pot Chicken and Gravy Recipe image

This Instant Pot chicken and gravy is one recipe you do NOT want to miss out on.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 11

1½ teaspoons salt
1½ teaspoons paprika
1 teaspoon thyme
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 pounds boneless, skinless chicken breasts
2 Tablespoons butter
2 cups chicken broth
3 Tablespoons cornstarch
3 Tablespoons cold water
salt and pepper, to taste

Steps:

  • In a small bowl, combine salt, paprika, thyme, pepper, and garlic powder in a small bowl.
  • Sprinkle chicken with seasonings and rub on both sides so that each chicken breast is completely covered.
  • Press SAUTE button on Instant Pot.
  • Add butter to hot pot and let it melt.
  • Cook chicken breasts until browned (about 2-3 minutes per side - we aren't cooking the breasts, just browning the outside).
  • Transfer browned chicken breasts to a plate.
  • Press CANCEL button to turn off the saute.
  • Pour chicken broth to pot and scrape any browned bits on the bottom of the pot (I like to use a wooden spatula to do this).
  • Place trivet inside pot and lay chicken breasts on top of trivet.
  • Place lid on the Instant Pot.
  • Press the PRESSURE COOK button and set timer for 5 minutes.
  • After timer is finished, let the pot do a NATURAL RELEASE for 10 minutes, then move the valve to VENTING to release the remaining pressure.
  • Remove the lid, then remove the chicken to a plate and cover with foil to keep them warm.
  • In a small bowl, mix cornstarch and water together until completely dissolved.
  • Press the SAUTE button.
  • Whisk in the cornstarch mixture to thicken the gravy until it reaches the consistency you prefer.
  • Add salt and pepper as desired.
  • Press CANCEL and serve chicken with gravy on top.

Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 33 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1078 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

Tips:

  • Use the right ingredients. The type of meat you're cooking, the vegetables you're using, and the spices you add will all affect the flavor of your gravy.
  • Make a roux. A roux is a mixture of flour and fat that is used to thicken gravy. It's important to cook the roux until it is a golden brown color to bring out the best flavor.
  • Add liquid slowly. When you're adding liquid to your gravy, do it slowly and whisk constantly to avoid lumps.
  • Simmer your gravy. Let your gravy simmer for at least 30 minutes to allow the flavors to meld together.
  • Season your gravy to taste. Add salt, pepper, and other spices to taste until your gravy is flavorful and delicious.

Conclusion:

With these tips, you can make a delicious gravy that will enhance any dish. Whether you're serving beef, pork, chicken, or turkey, a well-made gravy will take your meal to the next level. So next time you're cooking, don't forget to make a batch of gravy. Your taste buds will thank you!

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