Jazzed Up Gravy Food

JAZZED-UP GRAVY

Steps:

• In a small saucepan, saute onion, thyme and pepper in butter for 3 minutes. Stir in gravy. Reduce heat; cover and cook for 5 minutes or until heated through.

HAM STEAKS WITH JAZZED-UP GRAVY

Steps:

• Melt the butter and brown sugar in a heavy skillet.
• Season the ham steaks with pepper.
• Cook the ham steaks in the butter/brown sugar mixture until done.
• Remove the steaks from the skillet.
• Cook the onions and mushrooms in the same skillet until the onions are translucent.
• Add the flour to the skillet.
• Cook the flour, stirring constantly, until browned.
• Add the chicken broth and coffee.
• Cook the gravy, stirring constantly, until thickened.
• Serve gravy over the ham steaks.

GUSSIED UP GRAVY

Steps:

• Add the caramelized mirepoix, sage and thyme to a saute pan, mix together and heat over medium until hot. Add the gravy, turkey pan juices, chicken broth, salt and pepper. Bring to a simmer--don't boil it--and simmer until reduced slightly, 10 to 15 minutes. Transfer to a dish, let cool and then cover and refrigerate for up to 3 days.
• When ready to serve, bring the gravy back to a simmer. Stir in the chopped eggs and pour into a pitcher.
• Butter a 9-by-13-inch baking dish.
• In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
• Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
• If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
• If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.

JAZZED-UP GRAVY

Steps:

• In a small saucepan, saute onion, thyme and pepper in butter for 3 minutes. Stir in gravy. Reduce heat; cover and cook for 5 minutes or until heated through.

JAZZED-UP GRAVY

Steps:

• In a small saucepan, saute onion, thyme and pepper in butter for 3 minutes. Stir in gravy. Reduce heat; cover and cook for 5 minutes or until heated through.

JAZZED UP PEAS AND PEARLS

Steps:

• Melt the butter with the 1 tbls. olive oil in a large skillet over medium high heat.
• Add the thawed onions and sugar; saute 5 to 7 minutes or until onions are caramel colored.
• Add the 2 packages of thawed peas and lemon juice; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Remove from heat.
• Stir in parsley, 2 tbls. butter, and dill. Add salt and pepper to taste.
• Enjoy!