Groovy gravy recipes

Basic turkey gravy recipe

https://www.delish.com/cooking/recipe-ideas/recipes/a50208/perfect-gravy-recipe/

Ingredients

• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 1 c. turkey pan drippings
• 2 c. low-sodium chicken broth (or turkey stock)
• Kosher salt
• Freshly ground black pepper
• 1 tsp. freshly minced thyme
• 1 tsp. freshly minced sage

Instructions

1. In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
2. Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
3. Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
4. Simmer for 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.

Country fried steak and gravy

Chicken-Fried Steak & Gravy

Ingredients

• 1-1/4 cups all-purpose flour, divided
• 2 large eggs
• 1-1/2 cups 2% milk, divided
• 4 beef cube steaks (6 ounces each)
• 1-1/4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• Oil for frying
• 1 cup water

Instructions

1. Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
2. In a large cast-iron or another heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
3. Remove all but 2 tablespoons of oil from the pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Chicken loaf with mushroom gravy

Chicken Loaf with Mushroom Gravy

Ingredients

• 1-1/4 pounds boneless skinless chicken breast halves
• 1-1/4 pounds boneless skinless chicken thighs
• 2 large eggs, lightly beaten
• 1/2 cup panko bread crumbs
• 1/2 cup mayonnaise
• 1 envelope onion soup mix
• 2 tablespoons minced fresh parsley
• 1 tablespoon prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper

GRAVY:

• 2 cups sliced fresh mushrooms
• 1 tablespoon butter
• 3 cups reduced-sodium chicken broth
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 tablespoons cornstarch
• 1/4 cup white wine or additional reduced-sodium chicken broth

Instructions

1. Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.
2. In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme, and pepper. Crumble chicken over mixture and mix well.
3. Shape into a loaf; place in a greased 13×9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.
4. Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt, and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatloaf.
5. Freeze option: Shape meatloaf on a plastic wrap lined baking sheet; wrap and freeze until firm. Remove from the pan and wrap securely in foil; return to the freezer. To use, partially thaw in the refrigerator overnight. Unwrap meatloaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare the sauce as directed. Let meatloaf stand 10 minutes before slicing.