Best 3 Ww Rich Rosemary Gravy Recipes
Immerse yourself in a culinary journey with our enticing Rosemary Gravy. This versatile sauce, boasting a depth of flavor and a captivating aroma, will elevate any dish to new heights.
Indulge in our Classic Rosemary Gravy recipe, a timeless favorite that complements a wide array of entrees. With its rich, savory taste and the herbaceous notes of rosemary, this gravy is an absolute delight.
For a creamy and indulgent variation, try our Creamy Rosemary Gravy. This luscious sauce, infused with the velvety texture of cream and the vibrant flavor of rosemary, will transform your meals into unforgettable culinary masterpieces.
If you seek a lighter yet equally flavorful option, our Lightened Up Rosemary Gravy is the perfect choice. This guilt-free gravy, made with low-fat milk and a touch of olive oil, delivers a burst of flavor without compromising on healthfulness.
And for those with dietary restrictions, our Gluten-Free Rosemary Gravy has you covered. This delectable sauce, crafted with gluten-free ingredients, ensures that everyone can savor the delights of this culinary creation.
Whichever recipe you choose, our Rosemary Gravy is sure to become a staple in your kitchen. Its versatility and exceptional taste make it the ideal accompaniment to a multitude of dishes, from roasted meats and grilled vegetables to pasta and casseroles. Prepare to tantalize your taste buds and embark on a flavor-filled adventure with our Rosemary Gravy.
CLASSIC GRAVY
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
- Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
- Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
- Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
- While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.
SOUTHERN GLAZED MEATLOAF WITH ROSEMARY GRAVY
From Recipe Goldmine, this is my scaled down, simplified version of Dick Clark's meatloaf. It is the only meatloaf recipe I use now. My boyfriend and I can't decide if it is the Rosemary gravy or the Southern Glaze that makes this meatloaf so special! It's delicious! Tastes even better on sandwiches the next day!
Provided by Harley Seashell Pri
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Oven@ 400 Combine meatloaf ingredients in a large mixing bowl.
- Shape meatloaf mixture into a loaf.
- Place in a baking dish which has been sprayed with non-stick spray.
- Drape the bacon slices over the meatloaf length-wise.
- Bake for 30 minutes.
- Reduce oven temperature to 350.
- Bake for an additional 40 minutes.
- *I use a meat thermometer. The meat should reach at least 160 degrees.*
- Combine Southern Glaze ingredients.
- Remove the meatloaf from the oven.
- Using a pastry or a bbq brush, brush the glaze over and around the sides of the meatloaf.
- Return meatloaf to the oven for an additional 5 minutes.
- In a small sauce pan, combine Rosemary Gravy ingredients.
- Heat on medium heat until hot.
RICH GRAVY
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
- Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
- Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving.
Tips:
- Use fresh rosemary. Fresh rosemary has a more intense flavor than dried rosemary. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
- Don't be afraid to brown the meat. Browning the meat adds flavor to the gravy. Don't be afraid to let the meat get a little brown before adding the other ingredients.
- Use a good quality beef broth. The beef broth is the base of the gravy, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Simmer the gravy for at least 30 minutes. Simmering the gravy allows the flavors to meld and develop. The longer you simmer the gravy, the better it will taste.
- Season the gravy to taste. Once the gravy is done simmering, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or rosemary.
Conclusion:
This rich rosemary gravy is the perfect addition to any meal. It's easy to make and packed with flavor. Whether you're serving it with beef, pork, or chicken, this gravy is sure to be a hit. So next time you're looking for a delicious and easy-to-make gravy, give this rich rosemary gravy a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
