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What about doing some Make-Ahead Turkey Gravy and
Joined: Dec 9, 2005
Posted to Thread #12688 at 3:12 pm on Nov 21, 2008
freezing it. I'm planning to do that this weekend. Here's the recipe I've been eyeing...good reviews. Instead of putting it all in one container you could freeze the gravy in several smaller containers to have on hand for future use.
I am hosting Thanksgiving this year. I had been worrying and searching for gravy recipes because I cannot make a good gravy. This Make-Ahead Turkey Gravy changed all that. I already made it this week, it is really good! And the bonus is, it's in the freezer now and just has to be thawed and reheated on Thanksgiving. One thing out of the way! I hope you enjoy this as much as I did.
~Jen in NJ
Make-Ahead Turkey Gravy
from Woman's Day magazine, 11/16/99)
Make up to 3 months in advance and freeze in an airtight container. Thaw 2 days in refrigerator. Reheat in saucepan, whisking often.
4 turkey wings (about 3 lbs)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup flour
2 Tbsp. stick butter or margarine
1/2 tsp pepper*
Heat oven to 400 deg. Farenheit. Have ready a large roasting pan.
Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
Put wings and onions in a 5-to-6 qt. pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), carrot and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.
Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth, and discard. (If time permits, refrigerated broth overnight to make fat-skimming easier.)
Whisk flour into remaining 2 cups broth until blended and smooth.
Bring broth in pot to a gentle boil. Whisk in broth-flavored mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste.
Stir in butter and pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 6 months.
This is supposed to make 8 cups of gravy. It made 7 cups for me. I refrigerated it overnight and the whole thing turned to gelatin. It was so easy to scrape the fat off the top.
My tip for straining the broth: I have a big colander with small holes, and a bowl that is bigger than the colander. I put the colander in the bowl and just poured everything in the colander. The broth strained right into the bowl and the vegetables stayed behind. It was easy and no mess. Any little bits of vegetable sank to the bottom. When I emptied the broth "gel" into a saucepan, I just had to scrape the bits of vegetable off the "top".
*This recipe make really good gravy but next time I will probably use less pepper.
Other messages in this thread:
- 12688. ISO gravy advice - Amanda_Pennsylvania - 7:07pm on 11/20/08 (21)
- I hate to admit, but I have Stovetop Stuffing mix at the cabin, and if I add sauteed onion/celery - AngAk - 7:20pm on 11/20/08
- Hi Amanda... - Dawn_MO - 7:35pm on 11/20/08
- No advise but wanted to send positive energy your way. [NT] - suz - 8:20pm on 11/20/08
- Thanks much. We can use all we can get. [NT] - Amanda_Pennsylvania - 10:32pm on 11/20/08
- Here's one I used a while back... - GeorgiaRose - 9:12pm on 11/20/08
- On Rachael Ray yesterday someone asked Rocco Dispirito about gravy. Read what he said: - PatBastrop - 10:53pm on 11/20/08
- Rocco Dispirito? Saw enough of "The Restaurant" to hope NEVER to hear from him again, gravy or no. [NT] - Steve2 in LA - 4:42am on 11/21/08
- Thanks for all the tips, everyone. This helps a lot with my scaled-down dinner. [NT] - Amanda_Pennsylvania - 11:54pm on 11/20/08
- Blessing and peace to your mom and your entire family, Amanda. [NT] - MarilynFL - 12:52am on 11/21/08
- Hugz and Best Wishes Amanda, From us .... - KiwiChris Melb Oz - 7:20am on 11/21/08
- Many thanks, Marilyn and KiwiChris. [NT] - Amanda_Pennsylvania - 11:20pm on 11/21/08
- What about doing some Make-Ahead Turkey Gravy and [LINK] - Pat-NoCal - 3:12pm on 11/21/08
- Another link to the same gravy, lots of good reviews. The only difference is it uses 2 more wings [NT] [LINK] - Pat-NoCal - 3:21pm on 11/21/08
- This looks very doable; thanks, Pat. [NT] - Amanda_Pennsylvania - 11:19pm on 11/21/08
- Has anyone done all wondra vs flour for gravy? - MoNJ - 7:15pm on 11/21/08
- You'd still need to cook it to kill the floury taste, but it's instant blend... [NT] - Glennis_NoCA - 5:56pm on 11/23/08
- Wondra is about all I use for gravy... if using regular flour, put in jar with broth and shake well. [NT] - cheezz - 3:56am on 11/25/08