VEGETARIAN GRAVY
10 SERVINGS

1/2 cup vegetable oil
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
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TURKEY GRAVY
10 SERVINGS

1 pound giblets, neck, and clipped wing tips from turkey
2 carrots, roughly chopped
1 stalk celery, roughly chopped Celery
6 cups water
2 cups chicken stock
1 1/2 cups turkey drippings from roasted turkey
1/4 cup all-purpose flour
2 tablespoons tomato paste
2 tablespoons red currant jelly
salt and ground black pepper to taste

(1) While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

(2) Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
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SAUSAGE GRAVY
10 SERVINGS

1 pound bulk pork sausage
1/2 cup all-purpose flour
1 tablespoon beef bouillon granules
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce

(1) Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease, reserving about 2 tablespoons in the skillet. Reduce heat to medium-low.

(2) Stir flour, beef bouillon, and black pepper into sausage until evenly coated and grease is absorbed, 2 to 3 minutes. Gradually stir milk into sausage mixture; add Worcestershire sauce. Simmer gravy, stirring often, until thickened, 10 to 15 minutes.

Categories: Thanksgiving: Sides

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