MAKE-AHEAD PROSECCO & WILD MUSHROOM GRAVY
Add some sparkle to this rich gravy in the form of a dash of Prosecco, to intensify the flavour. Get ahead of the game and make your gravy in advance
Provided by Barney Desmazery
Categories Condiment
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large shallow saucepan or flameproof casserole dish. When it's shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil - sticky bits of meat in the pan will add flavour.
- Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.
- Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.
- On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more Prosecco just before serving, if you like.
Nutrition Facts : Calories 175 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
MAKE-AHEAD GRAVY
Cooking Thanksgiving dinner doesn't have to be hectic and stressful. One way I like to make my day easier is to make my gravy ahead. Make our simple homemade turkey stock, then pan roast turkey bones and vegetables to develop a concentrated turkey flavor base. Do not be intimidated by making your own stock. It's a simple step that can make all the difference to elevate and enrich the flavors of your gravy and Thanksgiving dinner. Chopped turkey bones are very gently simmered with aromatic vegetables on the stovetop for hours, resulting in a delicious, rich turkey stock. Turkey bones are cheap and easy to come by around the holidays, but chicken bones or wings are an acceptable substitute. Add your stock and herbs, simmer, thicken, strain and you have gravy! A great make ahead step, and one less thing to worry about when it's time to get dinner on the table.
Provided by Food Network Kitchen
Categories condiment
Time 5h30m
Yield 3 1/2 to 4 cups of gravy and about 8 cups of homemade turkey stock
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes.
- Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
- Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat.
- Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer.
- Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. (For faster cooling, set the pot of stock in a large bowl; add enough ice water to the bowl to come about halfway up the sides of the pot and let cool, stirring the stock occasionally.) Transfer the stock to an airtight container and refrigerate up to 5 days.
WILD MUSHROOM-SHALLOT GRAVY
Categories Sauce Herb Mushroom Thanksgiving Low Carb Fall Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate.)
- Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; sauté until mushrooms are tender, about 5 minutes. Add Marsala and Sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve with turkey.
VEGAN MUSHROOM MAKE-AHEAD GRAVY
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.
Provided by Melissa Clark
Categories sauces and gravies
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams
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