Best 2 Classic Pan Gravy Recipes
Pan gravy is a culinary staple, adding rich flavor and depth to any dish. This classic sauce is incredibly versatile, as it can be made from various meats, vegetables, and herbs. The key to making a perfect pan gravy lies in the fond, those browned bits left in the pan after cooking. Deglazing the pan with a liquid, such as wine, broth, or water, releases these flavorful bits and forms the base of the gravy. Whether you're looking for a simple gravy to accompany your roasted chicken or a more elaborate sauce for your beef Wellington, this article provides a collection of pan gravy recipes to suit every taste and skill level. From the classic brown gravy to flavorful red wine gravy and creamy mushroom gravy, these recipes offer a wide range of options to enhance your culinary creations.
Let's cook with our recipes!
CLASSIC ROASTED TURKEY WITH PAN GRAVY
Steps:
- Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together.
- Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.
- Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.
- Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.
- Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie.
CLASSIC PAN GRAVY
Prepare pan gravy in 20 minutes with a tried-and-true recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
- Stir flour into fat in pan, using wire whisk. Cook over low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved 3 cups drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute or until gravy thickens. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
Tips:
- Use a dark, flavorful liquid as the base of your gravy. Beef broth, chicken broth, or even red wine are all great options.
- Don't be afraid to add some aromatics to your gravy. A few cloves of garlic, a bay leaf, or a sprig of thyme can really add depth of flavor.
- Cook your gravy over low heat and let it simmer for at least 30 minutes. This will help to develop the flavors and thicken the gravy.
- If your gravy is too thick, you can thin it out with a little bit of water or broth. If it's too thin, you can simmer it for a little longer or add a cornstarch slurry.
- Season your gravy to taste with salt and pepper. You can also add a little bit of Worcestershire sauce or soy sauce for extra flavor.
Conclusion:
Pan gravy is a delicious and versatile sauce that can be used to enhance the flavor of any dish. Whether you're making a simple steak or a complex roast, a good pan gravy will take your meal to the next level. So next time you're cooking, don't forget to make a pan gravy. You won't be disappointed.
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