HOW TO MAKE GREAT GRAVY
The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions, but in fact, making great gravy isn't difficult.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.
Skim and discard any fat that remains on top of the poultry drippings, reserving 3-4 tablespoons.
Over medium heat, spoon the reserved fat into a 2 quart or larger saucepan. Whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce full flavoured gravy, it is critical to cook the flour in about an equal portion of fat until the flour has lost its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavour.
Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.
If a shortage of turkey gravy is a common problem at your house, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.
You can dress up your gravy by adding optional ingredients. Try some fresh or dried herbs (use whatever you used to make your turkey). A little wine ( 3/4 cup or less) or brandy ( a few tablespoons) will add a complex flavour. For an extra rich gravy, try adding a little cream (1/4 - 1/2 cup). You can also add vegetables like cooked onion or mushrooms for variety. Use your imagination
For more tips on making good gravy and good gravy recipes click here
CRANBERRY SAUCE WITH ORANGE & SPICE
This is so fresh tasting & better than canned cranberry sauce!
4 cups of fresh cranberries
1 1/4 cup water
1/4 cup orange juice
5 whole cloves
r 3 cinnamon sticks
1 1/2 cups white sugar (2 if you like it sweeter)
fresh orange zest
Remember that you can adjust the spices to taste by simply taste testing during the process!
Place the cranberries and liquid in a saucepan over heat. Put spices in a spice bag …Cook until the cranberries begin to pop (they really do)...about ten minutes. Stir in the sugar and lower the heat. Continue to cook about five or ten minutes longer until the sugar has completely dissolved.
Remove from the heat and allow it to cool. Discard the spice bag and then chill in the refrigerator overnight or 6 to 8 hours before serving
OLD FASHION CORNBREAD DRESSING
Bake 2 cans of 10 biscuits and 2 pans of cornbread a
day ahead of time.
4 tablespoons butter
1 tsp. pepper
1 tsp. salt
2 tablespoons of Poultry seasoning.
1 tablespoon of sage.
3 stalks celery; chopped
1 to 2 large onions, chopped
chicken or turkey stock and pan drippings
Crumble the cornbread and biscuits
In a skillet, sauté the celery and onion in butter over medium heat until onion is transparent.
Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings. Mixture should be soupy. Remember the cornbread dressing dries out some while cooking..I usually make mine the day before then I can make sure it won't be dry...
Pour into a greased 9×13-inch pan. I put some around my Turkey while it is cooking…I also stuff my turkey with the dressing… Bake at 350 degrees for 25 to 30 minutes!.