Basic turkey gravy recipe
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 1 c. turkey pan drippings
- 2 c. low-sodium chicken broth (or turkey stock)
- Kosher salt
- Freshly ground black pepper
- 1 tsp. freshly minced thyme
- 1 tsp. freshly minced sage
- In a small saucepan over medium heat, melt butter. Whisk in flour and cook until golden, 1 minute, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)
- Bring mixture to a boil, then reduce heat and simmer gently until slightly thickened.
- Stir in fresh herbs, then whisk in 1 cup broth and return mixture to a simmer. Season with salt and pepper.
- Simmer for 10 minutes, gradually adding more broth if gravy is too thick. Adjust seasoning.
Country fried steak and gravy
- 1-1/4 cups all-purpose flour, divided
- 2 large eggs
- 1-1/2 cups 2% milk, divided
- 4 beef cube steaks (6 ounces each)
- 1-1/4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- Oil for frying
- 1 cup water
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
- In a large cast-iron or another heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
- Remove all but 2 tablespoons of oil from the pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Chicken loaf with mushroom gravy
- 1-1/4 pounds boneless skinless chicken breast halves
- 1-1/4 pounds boneless skinless chicken thighs
- 2 large eggs, lightly beaten
- 1/2 cup panko bread crumbs
- 1/2 cup mayonnaise
- 1 envelope onion soup mix
- 2 tablespoons minced fresh parsley
- 1 tablespoon prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 cups sliced fresh mushrooms
- 1 tablespoon butter
- 3 cups reduced-sodium chicken broth
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup white wine or additional reduced-sodium chicken broth
- Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.
- In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme, and pepper. Crumble chicken over mixture and mix well.
- Shape into a loaf; place in a greased 13×9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.
- Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt, and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatloaf.
- Freeze option: Shape meatloaf on a plastic wrap lined baking sheet; wrap and freeze until firm. Remove from the pan and wrap securely in foil; return to the freezer. To use, partially thaw in the refrigerator overnight. Unwrap meatloaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare the sauce as directed. Let meatloaf stand 10 minutes before slicing.
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