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Chef2Chef Recipe Club - Volume 5 Issue 107 - November 25, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, If the gravy is no good, Thanksgiving dinner is a flop for me. It's all about the gravy. The gravy adds moisture and flavor to the meat, keeps the mashers and stuffing hot and delicious. It's important. So let's look at a few recipes for the gravy. For all the recipes you need for the holidays, go to our Holiday Recipe Guide by clicking here: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- Basic Turkey Gravy Ingredients: 1 Package Neck, heart, gizzard from TURKEY giblets 1 Medium carrot thickly sliced 1 Medium onion thickly sliced 1 Medium celery rib thickly sliced 1/2 Teaspoon salt 1 turkey liver 3 Tablespoons fat from poultry drippings 3 Tablespoons all-purpose flour 1/2 Teaspoon salt Instructions: In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain both into a large bowl, cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened, pour the de-glazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture into the fat and flour mixture (roux). Cook and stir, until gravy boils and is slightly thick. Provides 14 servings at 1/4 cup per portion. -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Turkey Gravy with Wine NOTE: To roast the trimmings and vegetables, it is best to use a roasting pan that can sit on the stovetop. If you do not own one, a broiler pan bottom will work. When setting it on the stovetop, however, use medium heat instead of high heat and add only half the amount of chicken broth before scraping up the drippings. Add the other half of the chicken broth to the saucepan along with the wine. Ingredients: Reserved turkey giblets, neck, and backbone, hacked into 2-inch pieces 1 medium carrot, cut into 1-inch pieces 1 celery rib, cut into 1-inch pieces 2 small onions, chopped coarse 6 garlic cloves, unpeeled 3-1/2 cups chicken stock or canned low-sodium chicken broth (two 14 1/2-ounce cans) 2 cups dry white wine 6 sprigs fresh thyme 1/4 cup all-purpose flour Salt and ground black pepper Procedure: Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions and garlic in large flameproof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring every 10 minutes, until well-browned, 40 to 50 minutes. Remove roasting pan from oven and place over burner(s) set at high heat, add chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon. Transfer contents of roasting pan to large saucepan. Add wine, 3 cups water and thyme, bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large measuring cup or container. Cool to room temperature; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour. To finish gravy, skim fat from stock using a soup spoon, reserve fat. Pour stock through fine-mesh strainer to remove remaining bits of fat, discard bits in strainer. Bring stock to simmer in medium saucepan over medium-high heat. In second medium saucepan, heat 4 tablespoons reserved turkey fat over medium-high heat until bubbling, whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Continuing to whisk constantly, gradually add hot stock, bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season to taste with salt and pepper and serve with turkey. (Can be refrigerated for up to 3 days, reheat in medium saucepan over medium heat until hot, about 8 minutes.) -------------------------------------------------- Cook up a storm with Chef Mark Miller and Salsa Kiss This month's Salsa Kiss special recipe comes to you from exotic and passionate Spain. Mark's Green Chile Sauce and Ring of Fire Tomatillo Sauce spices up bite size pork pieces into a flavor sensation. Add a touch of sour cream and you have lingering culinary sensations that will bring you back for more. Click here for the recipe - and sign up for our newsletter so that you don't miss another mouthwatering Recipe of the Month from Salsa Kiss! Salsa Kiss brings exotic elegance to your kitchen, whether you are looking for a chicken marinade, meat marinades, or exquisite gourmet salsas and sauces. Whether your occasion is formal or casual, whether your need is for an addition to your culinary collection or a superb hostess gift, Salsa Kiss will assist with your selection. Visit Salsa Kiss today and taste the passion! http://www.salsakiss.com/c2c_newsletter_recipe_landing_nov.shtml -------------------------------------------------- Perfect Giblet Gravy (8 servings) Ingredients: Giblets, wing tips, and neck bones from turkey 2 qts. Cold water 1 lg. Onion, chopped 2 Ribs, celery, chopped 1 carrot 3 tbsp. chopped parsley 1 bay leaf 1 tsp. Kitchen Bouquet 1 chicken bouillon cube Fat can be poultry fat, Oleo, or butter Flour Salt Freshly ground pepper Instructions: While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery, carrot, parsley, bay leaf, Kitchen Bouquet, bouillon cube and simmer for at least 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey stock into bowl, let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. Make a roux using equal parts by weight of fat and flour and cook over medium heat for at least 5 minutes, stirring regularly. Bring the stock to a boil and slowly add the roux until the sauce is just thick enough to coat the back of a spoon and simmer for about 10 minutes or so. Adjust seasoning and serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |