Pan of drippings from roast turkey breast
3/4 cup dry sherry
1 portobello mushroom, cut into 1/2-inch cubes
1 1/2 to 2 1/4 cups water
3 tablespoons cornstarch mixed with 3 tablespoons water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes. Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.

Yields 3 cups.

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3 cups water
1 envelope Lipton onion or beefy
    onion recipe soup mix
4 to 6 tablespoons all-purpose flour (depending
    on consistency desired)

In medium saucepan, bring 2 cups water to boil. Stir in Lipton onion recipe soup mix; simmer covered 10 minutes. Stir in flour blended with remaining water. Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes. Makes about 3 cups gravy.

Microwave: In 1 1/2-quart casserole, heat 2 cups water at HIGH (100%) 5 minutes.

Stir in Lipton soup mix; heat, covered, 4 minutes. Add flour blended with remaining water. Heat, stirring occasionally, 7 minutes or until gravy is thickened.

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Posted by Tiffany at recipegoldmine.com 11/24/2001 10:47 am

1 1/2 cups boiling water
1/2 ounce assorted dried wild mushrooms
2 tablespoons butter
2 tablespoons vegetable or olive oil
1 (14 ounce) can vegetable broth
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon celery seed
1 teaspoon apple cider vinegar

Add dried mushrooms to boiling water and let steep for at least 10 minutes, until water is dark brown.

Drain off mushrooms. Discard them or finely chop and add back into gravy later. Melt butter and oil together in a medium, nonstick saucepan over medium heat. Add flour and whisk until smooth and thick.

Whisk in mushroom liquid and vegetable broth and heat just to boiling. Add remaining ingredients, whisk and simmer another 5 to 7 minutes. If returning chopped mushrooms to gravy, do so now.

Makes about 3 cups or 12 (1/4 cup) servings.

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Makes 1 1/2 cups.

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
2 teaspoons garlic powder

In a medium skillet, over medium heat, melt butter. Stir in flour to form a paste. Whisk in milk and broth until smooth. Add garlic powder. Reduce heat to low. Let simmer for 5 minutes.

Serve hot over chicken, turkey, potatoes or rice.

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Source: A Cowboy in the Kitchen

Cracked pepper is different from freshly ground pepper because the former is stronger in flavor and aroma. Grind them in a food processor or blender, only pulsing them once or twice just to crack them.

1/4 cup (1/2 stick) unsalted butter
5 tablespoons flour
2 1/2 cups milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper

Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce.

Serve hot.

Makes 3 cups.

Per 1/4 cup serving: 73 calories; 5 g fat (3 g saturated fat; 61 percent calories from fat); 5 g carbohydrates; 14 mg cholesterol; 220 mg sodium; 2 g protein; 0 g fiber

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4 dried red New Mexico chiles*
8 dried red ancho chiles*
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina?

* To shortcut, use about 1/2 cup Gebhardt chili powder and reduce the cumin and oregano by half.

If using the shortcut, skip this step. Preheat the oven to 300 degrees F. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes. Watch the pods closely so that they do not scorch. Break each chile into several pieces. In a blender, pur?e the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the pur?e aside.

In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and pur?ed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

In a small bowl, mix the Masa Harina? with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.

Serve with Tex-Mex enchiladas, tamales or other dishes.

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1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent?

In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent?. Simmer very slowly for at least 30 minutes.

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Makes about 2 cups

This is the sauce for anyone who prefers a rich, slightly sweet gravy with savory giblets for texture and body. The availability of pan drippings varies according to the size of the bird and other factors; for this recipe you should have 1/2 cup of drippings.

Turkey giblets and neck
1 medium onion, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup water
Pan drippings
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and freshly ground pepper, to taste

While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming scum from the top. Add vegetables and, if needed, a little additional water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain, pressing stock from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups.

Chop giblets in small cubes; reserve. When turkey has completed roasting, remove it from the roasting pan, set roasting pan atop two burners, and over low heat add the 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan; the water and pan drippings together should equal about 1 cup. Reserve this liquid.

In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes). Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt and pepper. Stir in giblets and serve hot with roast turkey.

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1 (10 1/2 ounce) can condensed cream of celery, chicken,
    mushroom or golden mushroom
1/4 to 1/3 cup water
2 to 4 tablespoons drippings or butter

When preparing gravy for roast or fried meat, remove meat from pan and pour off and measure drippings. Pour can of soup into pan; stir well to loosen browned bits. Blend in water and drippings for thickness desired. Heat, stirring often. Makes about 1 1/2 cups gravy.

Serve with fried or roasted chicken, roast beef, roast pork, pork chops, hamburgers or baked ham.

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If using giblets in your gravy, refer to the instructions below for preparation.

Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting pan and stir until crusty brown bits are loosened. If you do not have homemade stock, substitute canned broth, but it is not as good. For example, if you are making turkey gravy, use chicken broth. 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 to 4 tablespoons. Or alternatively, cook about 6 slices of bacon until crisp, and use the fat from the bacon.

Over medium heat, spoon the reserved fat into a 2-quart or larger saucepan. Using a whisk only (to prevent lumps), whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce a full flavored gravy, you must cook the flour in about an equal portion of fat until the flour has lost its raw taste (as you would a roux). A common problem is using too much flour, which decreases the flavor.

Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Add finely chopped cooked giblets (as below). 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 you require more gravy, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

For an extra rich gravy, add about 1/4 to 1/2 cup cream. You can also add vegetables such cooked onion or mushrooms for variety.

Optional Ingredients
Fresh or dried herbs (use whatever you used to make your turkey)
3/4 cup or less wine or brandy

Preparation of Giblets
Giblets, wing tips, and neck
2 quarts cold water
1 large onion, chopped
2 ribs celery, chopped
3 tablespoons chopped parsley

While the turkey cooks, or the day before, cover giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley. Simmer for 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips. Finely chop the giblets and meat.

Add to the gravy after liquid has been blended into the fat-flour mixture as described in the Perfect Gravy recipe.

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