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Gravy & Other Condiments For some people, making gravy is a difficult task which results in lumps and pasty-taste. However, following a few simple rules-of-thumb will just about guarantee perfect gravy every time.
First, always have an adequate amount of turkey drippings to begin the gravy-making process. There is no way around it. If you want spectacularly good-tasting and smooth gravy, it all begins with those yummy, fat-ridden drippings.
Place drippings in a deep frying pan. If there isn't an adequate amount of fat, add a tablespoon or two of bacon grease; it will simply enhance flavor. Allow the mixture to melt slowly in the frying pan.
Second, instead of adding flour to the melted fat, use a mixture of packaged baking mix and flour. "Bisquick" is a preference, but the "Jiffy" brand works just as well. The combination provides a richer flavor to the gravy. Mash the baking mix/flour mixture into the melted drippings with a fork until smooth. Stirring constantly with a whisk, gradually add chicken or turkey broth to mixture over medium-high heat. Sprinkle in pepper to taste; use extra salt sparingly. Add more liquid of necessary. Keep stirring until gravy reaches desired consistency. Remove from heat.
Note: Continued heat and constant stirring will thicken gravy to an unmanageable paste. Avoid heat and stirring after gravy reaches desired consistency. When ready to serve, warm gravy on the stovetop or in a microwave briefly, adding dashes of broth with a whisk if necessary to thin over-thickness.
Drain drippings from turkey roasting pan; reserve two tablespoons of drippings in a saucepan. Sprinkle flour over drippings; cook and stir over medium heat until mixture is browned. Gradually stir in milk, whisking with a fork to scrape bits from the pan. Gradually whisk in the water. Increase heat to medium-high; cook, stirring constantly, until gravy thickens (about ten minutes). Season with salt and black pepper to taste.
In a saucepan, simmer giblets, salt, black pepper, bouillon cube, celery and onion in one quart of water for about forty to fifty minutes. Discard celery, onion and gizzard. Chop the liver and neck meat; return to saucepan. Add chicken broth. Peel and chop hard-cooked eggs; add to broth. In a bowl, mix together cornstarch and milk; slowly add to broth. Stir well until thickened. Reduce heat to low. Stir before serving. *Variation: Instead of using 2 cans of chicken broth in the recipe, combine 1 can of chicken broth with 1-1/2 C cooked turkey drippings.
In a large saucepan, bring turkey stock to a boil. Stir in soup; season with poultry seasoning, black pepper, seasoned salt and garlic powder. Reduce heat to low; allow to simmer. Warm the milk in a microwave or in a separate saucepan. Whisk in flour with a fork until lumps are gone. Return the gravy to a boil, and gradually stir in milk mixture. Continue to cook, stirring constantly, for about one minute, or until thickened.
OTHER CONDIMENTS Cranberry sauce is a traditional part of Thanksgiving dinner in most American homes. Who doesn't have a childhood memory of the can-shaped squiggly mass adorning the holiday table? Try our quick and easy recipes for the homemade varieties.
Place cranberries and sugar in a medium saucepan with water; bring to a boil. Reduce heat and simmer, stirring, for about ten minutes or until cranberries pop. Mash cranberries with a wooden spoon or pestle. Add the cinnamon, nutmeg and allspice. Mix well. Remove from heat; mix in blueberries. The sauce will thicken as it cools. Transfer sauce to a bowl; allow to cool slightly before placing plastic wrap on top to cover. Refrigerate until chilled.
Add orange juice to a medium-sized saucepan; stir in sugar to dissolve over medium heat. Stir in the cranberries; cook until cranberries begin to pop, about ten minutes. Remove saucepan from heat and place cranberry sauce in a serving bowl. The sauce will thicken as it cools.
Cranberry-Orange Sauce with Brandy
Combine orange zest and water in a saucepan over medium heat; cover and bring to boil. Reduce heat and simmer for fifteen minutes. Reserve orange zest and 1/3 cup of liquid; drain the rest. To reserved liquid, add sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer uncovered for three minutes, stirring frequently. Add cranberries. Increase heat to medium-high; boil for about ten minutes or until cranberries have popped. Remove from heat; stir in brandy. Allow to cool before serving. Storing Leftovers: Pour leftover sauce into a sealable container; it will keep in the refrigerator for up to two weeks.
Combine water and sugar in a saucepan; stir to dissolve sugar. Bring to boil. Add cranberries, jalapeno peppers and lemon juice; return to boil. Reduce heat and simmer gently for about ten minutes, stirring occasionally. Add sherry; stir well. Remove from heat and allow mixture to cool at room temperature. Refrigerate in a glass or plastic container with cover. Suggestions: Serve with turkey or chicken.
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