Ground Turkey Gravy Food

DAD'S HAMBURGER GRAVY

Steps:

• Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
• Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
• Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

SOS LIGHT -GROUND TURKEY GRAVY

Steps:

• Brown ground turkey till no longer pink. Add mushrooms drained. Sprinkle mixture with flour, pepper and garlic and onion powders.
• Add skim milk and whisk until smooth and thickened. Add Worcestershire sauce.
• Serve over toast or biscuits.

MY VERY OWN TURKEY MEATBALLS AND GRAVY

Steps:

• In large frying pan, add oil and butter over medium heat.
• In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
• Add egg and stir well.
• Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
• Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
• Add the whipping cream and crackers.
• Shape into meatballs and place in hot oil.
• Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
• Reduce heat to medium.
• Lift cover and stir meatballs and cover again for 15 minutes.
• Make sure you check the meatballs every few minutes so you don't burn them.
• Drain meatballs and place back into pan.
• In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
• Bring to a boil over medium to heat for 2 minutes.
• Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
• Uncover and simmer a extra 5 minutes.
• Note: Serve with cooked noodles or rice.

Steps:

• Preheat oven to 400 degrees F/205 degrees C and spray oven safe casserole dish with non-stick cooking spray
• Boil potatoes in water until cooked and soft (or use leftover or instant). Drain and mash with 1/4 cup chicken broth, sour cream, minced garlic, parmesan cheese and milk.
• In a large skillet over medium-high heat, brown turkey; season with salt and pepper, if desired. When cooked, set aside.
• Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft.
• Add garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce and rosemary to cooked turkey mixture and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.
• In prepared casserole dish, spread the meat mixture on the bottom of the dish. Top with mashed potatoes.
• Use a fork to scrape the top of the potatoes to make ridges if desired.
• Bake 20 minutes or until potatoes turn golden.
• Remove from oven and let it cool 10 minutes before serving. Freeze after cooling completely (I use a microwave safe casserole dish so it can go straight from freezer to microwave)

TURKEY BURGERS WITH MUSHROOM GRAVY

Steps:

• In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper.
• In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
• To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
• Serve burgers with cranberry sauce.

TURKEY SAUSAGE BREAKFAST GRAVY

Steps:

• In a mixing bowl, combine the turkey, salt, rubbed sage, black pepper, onion powder, garlic powder and red pepper flakes. Use a fork to mix until combined.
• Meanwhile, heat olive oil in a large deep sided skillet over medium-high heat. Add in the turkey breakfast sausage. Using a wooden spatula, break the meat up into small crumbles.
• Cook until the meat is no longer pink and is browned. Sprinkle in flour, stir and cook until absorbed.
• Pour in the milk stir and bring to a low boil. Reduce the heat to low and continue stirring until thickened. Season with kosher salt and black pepper to taste.
• Spoon turkey sausage gravy over biscuits with extra black pepper.

GROUND TURKEY GRAVY

Steps:

• 1. Brown 2 lbs. of ground turkey in a large skillet and season. Reduce heat to low when meat is done and add water and sprinkle cornstarch** evenly over meat and water then mix. Turn heat to high and let come to a boil and stir as the meat mixture thickens. Reduce heat to low and season to taste. Serve over rice, mashed potatoes or hamburger buns. **You can add more or less water or cornstarch depending on how thick you like your gravy.

TURKEY CROQUETTES

Steps:

• In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
• Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
• In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.
• With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.