Best 3 Turkey Chestnut Gravy Recipes
Indulge in the culinary delight of turkey chestnut gravy, a harmonious blend of rich flavors and textures that will elevate any holiday feast or special occasion. This delectable sauce combines the savory essence of roasted turkey drippings with the earthy sweetness of chestnuts, creating a symphony of flavors that dance on the palate. Experience the velvety texture as the gravy coats your taste buds, leaving behind a lasting impression of culinary excellence.
Explore a collection of carefully curated recipes that guide you through the art of crafting this exceptional gravy. Discover the classic approach of roasting a turkey and extracting its flavorful juices, or venture into innovative variations that incorporate turkey stock or even a combination of turkey and chicken stock. Each recipe provides detailed instructions, ensuring that you achieve the perfect balance of flavors and consistency.
Embark on a journey of culinary exploration as you discover the secrets of creating a gravy that complements your favorite dishes. Whether you prefer a traditional Thanksgiving spread, a comforting pot pie, or a hearty serving of mashed potatoes, this versatile gravy adds a touch of elegance and sophistication to any meal.
Our comprehensive guide offers a range of recipes tailored to suit diverse culinary preferences and skill levels. From simple and straightforward preparations to more elaborate techniques, you'll find the perfect recipe to suit your needs. With step-by-step instructions and helpful tips, you'll be able to create a gravy that will impress your family and friends.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more. Experience the magic of turkey chestnut gravy and transform your meals into unforgettable culinary experiences.
TURKEY & CHESTNUT GRAVY
Make this rich turkey and chestnut gravy to accompany your Christmas dinner. If you use goose fat or butter, it can be made ahead, chilled and frozen
Provided by Miriam Nice
Categories Condiment, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Once the turkey has cooked and is resting on a board, carefully pour the juices from the roasting tin into a large heatproof jug. Leave to settle, then pour all of the fat into a separate jug. Put 2 tbsp fat in a saucepan and carefully dispose of the rest. If you have lots of pan juices left after skimming the fat off, substitute this for some of the chicken stock. Alternatively, put the goose fat or butter in a saucepan.
- Put the saucepan with the fat in on the heat and add the giblets. Cook for 10 mins or until golden, then add the flour. Cook for 2-3 mins, then add the white wine and stir well. Pour in the chicken stock, then add the thyme and bay. Bring to the boil, then reduce the heat and simmer for 25-30 mins or until reduced by half, then stir in the chestnut purée.
- Strain the gravy into a jug, discard the herbs and giblets, season and serve with turkey.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
TURKEY WITH CHESTNUT STUFFING
With delicious chopped chestnuts in the savory stuffing, this golden roasted bird is a special Thanksgiving treat. It's a "must" on the menu at the annual holiday meal my family shares with dear friends.-Ardis Rollefson, Jackson Hole, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 18 servings (9-10 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, bring 2 qts. of water to a boil. Cut an "X" in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner skin. Coarsely chop chestnuts; set aside., In a small skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix., Loosely stuff turkey just before roasting. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil. Roast, uncovered, at 325° for 4-1/4 to 4-3/4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. Cover loosely with foil if turkey browns too quickly., Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 787 calories, Fat 37g fat (12g saturated fat), Cholesterol 268mg cholesterol, Sodium 782mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 78g protein.
ROAST TURKEY WITH CHESTNUT STUFFING
Steps:
- Mix the chestnut puree with the veal demi-glace. When smooth season with salt and pepper and add the softened butter.
- Place 3 tablespoons clarified butter into a frying pan and add diced onion. Saute lightly. Cut bacon into fine strips and add to the onions. Fry together for 1 minute. Remove from the heat and place into a bowl with the chopped parsley. Season with salt and pepper and add the ground pork. Combine ingredients with an egg and mix well.
- Place the onion into some of the clarified butter in a saucepan and allow to fry. Add the chopped turkey neck and brown. Add the water, bay leaves and thyme. Simmer the stock uncovered for 1 hour. After this time add 1/4 cup port and simmer for 5 minutes. To make the gravy, remove fat from baking pan and deglaze with the turkey stock. Serve gravy separately in a sauceboat.
- For the turkey: Preheat the oven to 325 degrees. Paint grill rack with clarified butter. Place the chestnut dressing in the neck opening, pressing it in firmly. Place the pork dressing in the rear end. Truss the turkey. Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.
- Recommended drink: Good dry red wine, Claret style
Tips:
- Use fresh ingredients whenever possible. Fresh chestnuts have a sweeter, more delicate flavor than dried chestnuts. If you can't find fresh chestnuts, you can use dried chestnuts that have been soaked overnight.
- Roast the chestnuts before using them. Roasting the chestnuts brings out their flavor and makes them easier to peel.
- Use a good quality stock. The stock is the base of the gravy, so it's important to use a good quality stock. You can use chicken stock, turkey stock, or vegetable stock.
- Don't overcrowd the pan when you're roasting the chestnuts. If the chestnuts are too crowded, they won't roast evenly.
- Be careful not to overcook the chestnuts. Overcooked chestnuts are tough and chewy.
- Strain the gravy before serving. Straining the gravy will remove any lumps or bits of chestnut.
Conclusion:
Turkey chestnut gravy is a delicious and easy-to-make gravy that is perfect for serving with roasted turkey or chicken. The chestnuts add a sweet, nutty flavor to the gravy that is sure to please everyone at your table. This gravy is also a great way to use up leftover chestnuts from a holiday meal.
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