MAKE-AHEAD MADEIRA GRAVY
Serve this vegetarian gravy as is, or use it as a base for a turkey gravy. If you don't have any madeira, swap it out for the same quantity of dry sherry
Provided by Good Food team
Categories Condiment
Time 50m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
- Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
MAKE-AHEAD TURKEY GRAVY
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
- Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
- Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
- Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
- To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.
QUICKEST MADEIRA-MUSHROOM GRAVY
Categories Sauce Milk/Cream Mushroom Onion Sauté Christmas Thanksgiving Quick & Easy Rosemary Fortified Wine Fall Winter Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in large saucepan; add onion. Sauté until golden. Add mushrooms; sauté until soft. Add Madeira, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper.
MADEIRA GRAVY
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
Provided by Steven Raichlen
Categories sauces and gravies
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
- Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
- Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams
MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)
This recipe makes the assumption that you are serving it with a roast. I have had many compliments on the flavor of this gravy. The recipe was originally in a 1989 book called "The Spirit of Christmas Book Three"
Provided by Bergy
Categories Sauces
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
- Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
- Add beef broth, tomato paste and madeira wine, blend well.
- Stir in the mushrooms and flour.
- Stir until the gravy is slightly thickened.
- Season to taste Serve.
Nutrition Facts : Calories 113, Fat 8.9, SaturatedFat 5.5, Cholesterol 23, Sodium 203.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1.6, Protein 1.8
EASY MAKE-AHEAD TURKEY GRAVY
I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!
Provided by Tina S.
Categories Sauces
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt butter and whisk in flour.
- Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
- Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
- Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
- Remove from heat and season with salt and pepper.
- At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.
Nutrition Facts : Calories 117.2, Fat 9.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 449.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.4, Protein 3.2
MAKE-AHEAD GRAVY
This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
- Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
- Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
- When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 6.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 524.6 mg, Sugar 0.3 g
MAKE AHEAD TURKEY GRAVY
This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
Provided by Dona England
Categories Very Low Carbs
Time 2h30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Arrange wings in a single layer in a large roasting pan.
- Scatter onions over top.
- Roast 1 1/4 hours until wings are browned.
- Put wings and onions in a 5-6 quart pot.
- Add water to roasting pan and stir to scrape up any brown bits on the bottom.
- Add the brown bits to the pot.
- Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
- Bring to a boil.
- Reduce heat and simmer uncovered 1 1/2 hours.
- Remove wings to cutting board.
- Save wing meat for another use if you wish, or discard.
- Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard vegetables.
- Skim fat off broth and discard.
- If time permits, refrigerate broth overnight to make fat skimming easier.
- Whisk flour into remaining 2 cups broth until well blended.
- Bring broth in pot to a gentle boil.
- Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
- Stir in butter and pepper.
- Serve now or freeze up to 6 months.
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