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The All-Important Gravy Thread!

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southendmd:
I've decided that gravy really needs its own thread.  A quick survey showed only Elle's golden gravy recipe, which I'll repeat here.

Turkey by itself has not much flavor, and very much benefits from good gravy.  A nice, hot gravy helps since the turkey has often cooled by the time it reaches the table. 

What do you use?  There are lots of jarred, frozen, premade and store-bought versions available. 

Do you make homemade?  If so, tell us how.

southendmd:
Here's Elle's gravy recipe from November 2006:  http://bettermost.net/forum/index.php/topic,6149.msg116611.html#msg116611

Elle's Golden Gravy (vegetarian)


We have several vegetarians in the family.  This gravy is delicious.  Three years ago, when the turkey gravy ran out, some of the meat-eaters grumblingly tried this, and chose to have it again the subsequent years.  Very flavorful and a lovely tawny color.  Also, loaded with all the B vitamins, including B12 (usually only found in animal products), so it really helps handle the stress of the day.

Golden Gravy

Put some flour in a dry pan.  (I like using whole wheat flour, but for a really smooth, polished sort of sauce, use white flour, or even that Wondra shaker stuff.)

Heat it slowly over heat, stirring.

Add nutritional yeast, roughly the same amount as the flour.  (Not bread yeast or brewers yeast or any other kind - nutritional yeast.  I use the large flake, but small flake would probably turn out the same.  Usually found in the bulk food section of good grocery stores.)

Pour in some olive oil and mix it til it's sort of like damp beach sand crumbles, still heating.

For the next five minutes, don't focus on anything but this.

Get a bunch of water (a pint or so?), and slowly add it to the sand mixture, stirring the whole time.  It's very fun when you first start adding the water, it hisses and thickens quickly.  Keep stirring, and adding water.  How much you add is up to you, depends on the thickness you prefer.  

Add tamari (shoyu) to taste.  (Not that Kikkoman or La Choy stuff.  The real stuff like Westbrae or San-J.)

Keep cooking for a little while.  Keep stirring.

Dee-licious on mashed potatoes, though throughout the year we usually have it on brown rice.

No foolin', my very non-health food in-laws love it.

Shasta542:
Good idea for Thanksgiving.   :)

We love gravy around here, but not on turkey. With turkey, there's dressing. Now some people put giblet gravy over their dressing, but I don't like that kind of gravy. It has bits of chopped up stuff in it that makes it look like...well, never mind. Some of you probably love it.  ::)

I like gravy and biscuits. Homemade. No recipe. Using the grease and crunchies leftover from whatever meat---usually chicken or pork chops or bacon--has been fried in the skillet. Stir in flour and salt. Add milk and cook to desired thickness.  ;D  Good stuff!!

southendmd:
Here's mine.  I swear by it, and use it every year.  I like to serve turkey with red wine, such as a Zinfandel, or a Rhone, and think that red wine gravy is a natural.  Because of the wine, it's very dark, rich and aromatic, smooth and silky.  

Paul's Red Wine Turkey Gravy

1) Flavor the wine:  
While the turkey is roasting, I place the giblets (neck, heart, liver, gizzard and whatever else) in a pan on the back of the stove.  Cover with red wine (something you wouldn't be ashamed to drink), add a bay leaf and a few whole peppercorns, maybe a whole clove.  Simmer at a very low flame; add more wine if necessary.  After the turkey comes out, strain and reserve.  (You can chop and then add the giblets if you must.  I don't.)

2) Make a RouxB:
While the turkey is resting, degrease the pan drippings (those gravy separators are very handy for this).  Place the roasting pan over two burners, at medium-high heat.  There will still be some fat in the bottom of the pan, plus all the flavorful bits.  In a large jar, add a few tablespoons of flour (Wondra--superfine flour--is pretty good here).  Add water and shake vigorously.  (This sounds strange, but it prevents any lumps.) To the hot pan, add the flour-water mixture and whisk like crazy.

3) Put 'em together:
While continuing to whisk, gradually add back the degreased drippings.  Add the strained wine.  Depending on the volume desired, you can either add more wine, or water, or chicken stock.  Whisk!


 

Ellemeno:
Mmmmm, sounds really good, Paul. 

I'd forgotten about the fact that my in laws like my Golden Gravy!  They aren't coming on Thanksgiving this year, but rather on the Sunday following, and I'm not planning to make Thanksgiving food on that day, figuring everyone would have had their fill by then.  But I'll make Golden Gravy, and put it on sump'n!

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