Posts Tagged ‘gravy’

This makes a ton of gravy, I still have some leftover! I don’t have a gravy boat so I just used a measuring cup to serve it.

Turkey Gravy

Ingredients:

Drippings from roasted turkey

2-3 cups turkey or chicken stock

6 tbsp flour

salt and pepper to taste

Directions:

Set aside turkey after it is done cooking. Take the pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid. Leave any browned bits on the bottom of the roasting pan.

Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve

Add stock so that there are 4 cups of liquid in the measuring cup.

Set the roasting pan over medium-low heat.

Spoon out 6 tbsp. of the reserved fat and put it back in the roasting pan. Sprinkle the flour over the fat and whisk.

Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown color.

Pour the drippings and stock mixture into the roasting pan and scrape off the encrusted bits on the bottom of the pan.

Simmer mixture for 2 to 3 minutes, whisking every so often. Season with salt and pepper, tasting often to get it just right.

I subscribe to a bunch of “recipe of the day/week” emails. This pork chops with gravy recipe was one of them. You end up with a ton of gravy, more than you need for four chops. I served this with peas and mashed potatoes.

Pork Chops with Country Gravy

These two recipes I found at http://stolenmomentscooking.com/. She updates most every day. This was my first time making homemade noodles. They came out a bit weird and thick. Next time I’ll make them MUCH thinner. It still tasted great though. The chicken was tender and the gravy light and tasty. I tweaked it a bit to my taste omitting the salt since there was enough in the broth and the dill since hubby hates it. Added smoked paprika, pepper, onion and garlic powder.

Chicken & Gravy with Homemade Noodles
• 4 c. chicken stock
• 1 – 2 lb. chicken breasts or thighs
• 1/2 lb. baby carrots
• 2 t. dill
• 1/2 t. salt
• 1/2 t. black pepper
• 1 batch homemade egg noodles

1. In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
2. Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
3. Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.

Homemade Egg Noodles
• 2 c. flour
• 1 t. salt
• 2 eggs
• 1 egg yolk
• 1 T. cold water + 1 – 2 additional tablespoons of water, as needed
1. Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour.
2. Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk
and 1 tablespoon cold water. Pour into the well.
3. Working from the outside in, cut the flour into the egg mixture until it’s completely incorporated and all the dough is moistened.
4. With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Justwrap the ball in a clean towel or plastic wrap and refrigerate until needed.
5. On a floured surface, roll out the dough to desired consistency. Cut the dough into desired shapes or sizes.
6. Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.