Best 9 Herbed Pumpkin Gravy Recipes

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Indulge in the delectable symphony of flavors that is Herbed Pumpkin Gravy, a culinary masterpiece that transforms your taste buds into a realm of pure bliss. This velvety smooth gravy, crafted with the essence of autumn, is not just a mere condiment; it's an experience that elevates any dish to new heights of culinary excellence. Allow your senses to embark on a journey as this symphony of herbs and spices dances harmoniously with the natural sweetness of pumpkin, creating a captivating melody of flavors. Whether you're seeking a comforting accompaniment for your Thanksgiving turkey, a delightful dip for your roasted vegetables, or an exquisite sauce to elevate your pasta, this Herbed Pumpkin Gravy is your culinary virtuoso, ready to orchestrate a symphony of flavors on your plate. Discover the secrets behind this culinary masterpiece in the recipes that follow, where you'll learn how to create the perfect balance of herbs and spices, harness the natural sweetness of pumpkin, and achieve that velvety smooth texture that makes this gravy an instant classic.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Provided by Food Network Kitchen

Time 3h

Yield 8 cups

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion or leek, or 2 shallots, sliced
Neck and giblets from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter, recipe follows (optional)

Steps:

  • When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  • When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  • Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  • Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
  • Start with cold heavy cream and mix on high speed.
  • After about 3 minutes, you'll have whipped cream; continue mixing.
  • After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
  • Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
  • Pumpkin
  • Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
  • Spiced Cranberry
  • Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
  • Bourbon-Raisin
  • Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
  • Sage Brown Butter
  • Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

HERBED PAN GRAVY



Herbed Pan Gravy image

Provided by Food Network

Time 1h35m

Yield 12 servings

Number Of Ingredients 7

Giblets and neck from turkey
6 cups water
2-3 cups reduced-sodium chicken broth, divided
1/4 cup all-purpose flour
3/4 cup deglazing liquid, such as white wine, vermouth or brandy
1 tablespoon minced fresh herbs (optional)
Salt & freshly ground pepper to taste

Steps:

  • The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.;
  • To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
  • To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
  • Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
  • Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.
  • NUTRITION INFORMATION: Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium.
  • 0 Carbohydrate Servings
  • Exchanges: 1/2 fat
  • MAKE AHEAD TIP: Prepare through Step 1 and refrigerate for up to 4 hours.
  • From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY



Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy image

Heads up: you need a couple of bricks covered in foil to press these breasts

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 23

3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls
1 tablespoon ground cumin, a palm full
1 tablespoon smoked sweet paprika, a palm full
1 tablespoon coriander, a palm full
4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
Cilantro leaves, 2 handfuls or 1/2 cup basil leaves
1 cup loosely packed flat-leaf parsley, 4 handfuls
1 cup shelled natural pistachios
Extra-virgin olive oil, for generous drizzling
2 boneless halved turkey breasts, about 3 pounds each
1 stick butter, divided
1 fresh or dried bay leaf
6 ribs celery from the heart, shopped with greens
2 to 3 McIntosh apples, seeded and chopped
2 medium onions, chopped, divided
1 medium zucchini, chopped
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 tablespoons poultry seasoning
6 cups chicken stock, divided
2 slightly rounded tablespoons all-purpose flour
2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce

Steps:

  • Preheat oven to 450 degrees F.
  • Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.
  • While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.
  • In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.
  • Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

HERBED GRAVY



Herbed Gravy image

Provided by Giada De Laurentiis

Categories     condiment

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, chopped
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
3 tablespoons chopped fresh oregano leaves
3 tablespoons chopped fresh thyme leaves
1 cup strained pan juices (from a roasted turkey) or apple juice
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.

PUMPKIN SAGE GRAVY



Pumpkin Sage Gravy image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield about 1 quart

Number Of Ingredients 8

1 1/2 pounds bacon, cut into large dice
1 medium onion, sliced
2 cloves garlic, smashed
6 fresh sage leaves, divided
2 cups diced fresh pumpkin
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into cubes

Steps:

  • In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY



Gluten-Free Roasted Garlic and Herb Gravy image

Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.

Provided by Megan Mitchell

Categories     condiment

Time 1h15m

Yield 6 to 7 cups

Number Of Ingredients 12

1 medium head garlic
Extra-virgin olive oil, for drizzling
Kosher salt
4 cups low-sodium certified gluten-free chicken stock, preferably organic
7 to 8 sprigs thyme
4 to 5 sprigs oregano
3 to 4 sprigs sage
3 sprigs rosemary
2 dried bay leaves
2 to 3 cups turkey pan drippings
Freshly cracked black pepper
1/2 to 3/4 cup cornstarch (depending on drippings)

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
  • Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
  • Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
  • To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
  • Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.

HERBED PUMPKIN GRAVY



Herbed Pumpkin Gravy image

This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews.

Provided by R Holland

Categories     Gravy

Time 40m

Yield 10

Number Of Ingredients 10

1 cup quick-cooking steel-cut oats
3 cups water
2 cups hot water, or more to taste
1 (15 ounce) can pumpkin puree
1 teaspoon white sugar
½ teaspoon herbes de Provence
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch garlic powder
1 tablespoon virgin olive oil

Steps:

  • Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.n
  • Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.n
  • Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.n

Nutrition Facts : Calories 88.6 calories, Carbohydrate 14.8 g, Fat 2.5 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 222.5 mg, Sugar 2.2 g

HERBED BROWN GRAVY



Herbed Brown Gravy image

This is a very delicious brown gravy, and the best part it is on my diet program. I have High Cholesterol and am trying to get it back down with diet and exercise.

Provided by litldarlin

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons flour
1 quart low sodium chicken broth
1 teaspoon Kitchen Bouquet
1 bay leaf

Steps:

  • In a large saucepan over medium high heat, heat the olive oil and sauté the onions, carrots, and celery until golden brown, about 4-5 minutes.
  • Add the garlic, herbs, salt and pepper and stir well.
  • Stir the flour into the vegetables and stir to coat them.
  • Whisk in the chicken stock, making sure to keep lumps from forming.
  • Add the bay leaf and the Kitchen Bouquet and reduce the heat to medium low.
  • Let the gravy simmer for 10-15 minutes, until thickened.
  • Strain through a fine-meshed strainer and discard vegetables.

Nutrition Facts : Calories 71.3, Fat 4.2, SaturatedFat 0.7, Sodium 119.5, Carbohydrate 6.5, Fiber 0.8, Sugar 1.5, Protein 3

HERBED TURKEY GRAVY



Herbed Turkey Gravy image

This traditional gravy recipe works for any roasted meat or poultry. You'll get eight ¼-cup servings in 2 cups of gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 6

Turkey drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 74 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 132mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree has a richer flavor than canned puree. To make your own puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and blend it until smooth.
  • Add herbs and spices to taste: The herbs and spices in this recipe are just a suggestion. Feel free to add or omit any herbs or spices that you don't like. Some good options include sage, thyme, rosemary, nutmeg, and ginger.
  • Don't overcook the gravy: Overcooked gravy will be thick and gloopy. Cook it just until it has reached the desired consistency.
  • Serve the gravy hot: Pumpkin gravy is best served hot. You can keep it warm in a slow cooker or on the stovetop over low heat.
  • Use the gravy on your favorite dishes: Pumpkin gravy is a great addition to roasted turkey, chicken, pork, or beef. It can also be used on mashed potatoes, rice, or pasta.

Conclusion:

Pumpkin gravy is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste. With its rich flavor and creamy texture, pumpkin gravy is sure to be a hit at your next gathering.

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