Easy Gravy For A Crowd Food

BIG BATCH CREAMY GRAVY FOR A CROWD

Steps:

• Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
• Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.

EASY GRAVY FOR A CROWD

Steps:

• In a medium heavy saucepan bring the chicken broth (or the broth and turkey drippings) to a boil.
• Stir in the cream of chicken soup, chicken bouillon powder (omit the bouillon powder if using pan drippings) poultry seasoning, garlic powder and black pepper.
• Reduce the heat to low and simmer for about 8-10 minutes.
• Warm the milk in the microwave then whisk in the flour to the warmed milk until smooth and completely combined (make sure no lumps are in the mixture).
• Add in the flour/milk mixture to the simmering broth whisking constantly (make sure that the broth is at a simmer when adding in).
• Cook for 1 minute whisking constantly or until thickened (MAKE CERTAIN that the bottom of the saucepan does not scorch!).
• Season with seasoned salt or white salt to taste.

GRAVY

Steps:

• Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing.

FOOLPROOF GRAVY

Steps:

• Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

SAUSAGE GRAVY FOR A CROWD

Steps:

• brown and crumble the italian and pork sausage in a big pot.
• Cook and crumble the bacon and add to the pot with some of the drippings.
• Add the butter or margarine if there is not a lot of grease.
• DO NOT DRAIN.
• Add the flour to the pan with the sausage to make a sort of roux.
• Cook over medium low for about 5-10 minutes.
• Add the milk and cook for about 10-15 minutes until thick.
• Thin with milk as needed.
• Season with some of the ham base, salt, and pepper as you desire.

QUICK HAMBURGER GRAVY

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the flour, bouillon, salt and pepper. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over potatoes.