Cheaters Gravy Food

CHEATER'S THANKSGIVING TURKEY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl.
• Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish.
• Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes.
• Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.

CHEATER'S TURKEY STOCK

Steps:

• Heat a drizzle of oil in a large pot over medium heat, and add the turkey neck, heart and liver. (Discard the kidneys.) Season with salt and pepper, and cook, flipping once, until nicely brown on both sides, 4 to 6 minutes. Add onion, garlic and celery and season with salt and pepper. Cook, stirring occasionally, until they've started to get some color, 2 to 3 minutes.
• Cover with chicken broth and 1 cup water. Simmer gently until the broth tastes like you've simmered it all day from scratch, about 30 minutes. Remove from heat, season with more salt and pepper and strain.

CHEATER'S GRAVY

Steps:

• In a small saucepan, bring chicken stock to a boil over high heat. Reduce heat to medium, and simmer until stock is reduced by half, about 10 minutes.
• Meanwhile, in a small bowl, mix together cornstarch and the water with a fork until smooth; whisk into simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat and stir in parsley; serve.

TURKEY DRIPPING GRAVY

Steps:

• Pour turkey drippings from Roasted Butter Herb Turkey into a large container and let cook slightly. Skim fat from drippings and reserve.
• In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and 2 tablespoons of flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in 1 teaspoon of poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.

CHEATER'S CHOCOLATE FROSTING

Steps:

• Stir vanilla and coffee into frosting until smooth.

CHEATER'S GRAVY

Steps:

• In a small saucepan, bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the stock is reduced by half, about 10 minutes.
• Meanwhile, in a small bowl, whisk together the cornstarch and the water with a fork until smooth; whisk into the simmering stock. Raise heat; return to a full boil. Boil 30 seconds. Remove from heat, and stir in the parsley. Serve.
• (Per serving)
• Calories: 5
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 1g
• Sodium: 80mg
• Protein: 0g
• Fiber: 0g

SUPER SAUSAGE GRAVY AND CHEATER BISCUITS

Steps:

• First, cut 4 sausage patties off your sausage roll. Cook until done. Remove and keep warm. (This is optional, if you don't want a sausage patty on the side, you can just cut off enough sausage from the roll to equal 4 sausage patties -- my son always ask for a sausage patty on the side LOL).
• Preheat the oven to 400 degrees and cook your biscuits.
• Place the rest of the sausage in the skillet (do not use a non stick skillet, they don't make good gravy -- cast iron is preferred!) Break up the sausage so that it is in small pieces. Cook until there is no longer any pink color in the sausage. Remove any grease over 2 1/2 tbsp, but do not remove more than that!
• Reduce the heat to low, and slowly stir in the flour. Stir until blended, and cook for about 1 minute.
• Slowly stir in the milk, increasing the heat to medium high until boiling. You must constantly stir to keep from getting lumps in your gravy! Once it is boiling, reduce the heat, and continue to stir until your gravy reaches the desired consistency. For my house, this takes about 10 to 15 minutes, depending on the amount of grease in the sausage. Be sure to check your biscuits to make sure they are not getting overdone -- remove them from the oven when they are at your desired brownness.
• Once the gravy has reached your desired thickness, sprinkle in the salt and pepper according to your taste. I've never tested this, but my mama and grandmama told me that if you add the salt and pepper too early, your gravy will be "flat". I don't know what that means, but I'm not about to break their rule!