SOUTHERN CREAM GRAVY RECIPE
White cream gravy made with fat, flour and milk. A Southern favorite!
Provided by Anecia Hero
Categories Gravy
Time 5m
Number Of Ingredients 4
Steps:
- Heat skillet on medium
- Add oil and wait till it gets warm (about 1 minute)
- Sprinkle in flour; whisk for 30-seconds
- Add milk in ½ cup increments while continually whisking
- Taste for seasonings; add salt & pepper; serve
Nutrition Facts : ServingSize 1 cup, Calories 832 kcal, Carbohydrate 41 g, Protein 15 g, Fat 68 g, SaturatedFat 11 g, Cholesterol 37 mg, Sodium 158 mg, Fiber 1 g, Sugar 19 g
SOUTHERN CREAM GRAVY
Steps:
- Gather the ingredients.
- Pour the drippings into a skillet .
- Stir in the flour until well blended.
- Cook over medium heat for 2 to 3 minutes, until bubbly.
- Gradually add the milk and cream.
- Boil until thick and smooth, stirring constantly. Season with salt and black pepper to taste.
Nutrition Facts : Calories 144 kcal, Carbohydrate 7 g, Cholesterol 28 mg, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, Sodium 67 mg, Sugar 4 g, Fat 12 g, ServingSize 3 cups (8 servings), UnsaturatedFat 0 g
SOUTHERN FRIED CHICKEN W/CREAM GRAVY
This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.
Provided by keen5
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
- Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
- Pour enough oil into a large skillet to make a depth of 1".
- Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
- If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
- (Stand back, so you don't get splattered).
- Add chicken, skin side down.
- When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
- Turn chicken pieces after 15 minutes.
- Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
- Drain on paper toweling, keep warm.
- Serve with Cream Gravy, if you wish.
- For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
- Stir in 2 tablespoons flour; heat until light brown.
- Remove from heat; gradually stir in 1 cup light cream.
- Return to heat; cook, stirring constantly, until thickened and bubbly.
- If too thick, add more cream.
- Taste; add salt and pepper as needed.
- Makes about 1-1/4 cups.
SOUTHERN SAUSAGE CREAM GRAVY
Make and share this Southern Sausage Cream Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sausage in a large, straight-sided saute pan over medium-heat.
- As the sausage cooks, crumble into small pieces using a fork.
- When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
- Add the shortening to the hot pan.
- When the shortening has melted, add the flour, stirring it in slowly with a whisk.
- Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
- The mixture should smell nutty, not burned.
- Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
- Lower the heat to medium-low and simmer gently for 15 minutes.
- Add the reserved sausage and pan juices to the gravy.
- Mix well with a wooden spoon, seasoning to taste with salt and pepper.
- The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
- Split the biscuits in half; place the halves, split side up on individual plates.
- Cover generously with warm gravy and serve immediately.
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