Recipe: Nalani--regarding Gravy

Nalani - About your gravy and stuffing questions:

My oven is not big enough to cook turkey and stuffing casseroles at the same time. I put the prepared-ahead dressing casseroles (which are in smaller oven cooking bags) in the oven to bake while the turkey sets out and is being carved. My veggie casseroles go into the oven at this point, also.

I am posting the gravy recipe I use below. I always cook the turkey neck and giblets in a pan of covered water one or two days before cooking the turkey. I usually throw in a bay leaf and an onion. I cook this until the meat on the turkey neck is ready to fall off the bones. Sometimes I use this meat in the dressing, sometimes I chop it fine and add it to the gravy after it is cooked. The chopped giblets are also nice added to the dressing and/or gravy. And, you have a nice stock to use for your dressing and/or gravy. Or, save this stock to make turkey soup another day.

By using this gravy recipe, you can make LOTS of gravy well ahead of time, even the day before. Saves on the stress, to be sure. If you make it ahead, make it a little thin so you can heat it slowly on top of the stove while carving the turkey, etc.

(Before I found this recipe, I had trouble making gravy from turkey drippings. I seemed to get it too greasy and grease would float to the top of the gravy in the serving bowl.)

___________________________

HOME-MADE GRAVY

Make a roux (pronounced "roo") by combining equal amounts of
flour and butter, oil, or shortening and cooking it over medium
heatin a skillet until well blended. (You can also use pan
drippings instead of butter, oil or shortening.)

(Each tablespoon of roux will thicken approximately 1 cup of hot
gravy, sauce, or soup.)

The color of your gravy depends upon a couple things you can do
during this first step. One way to get the darker deep-colored
gravy is to brown the flour in the skillet BEFORE adding the oil or
shortening. You will want to brown the flour somewhat when making turkey gravey. (It will lighten when you add milk.)

If you are using the gravy with beef, use some of your beef
drippings. You can also fry some bacon and use those drippings.
Include some of the meat left in the drippings to enhance the
flavor of your gravy.

Once your roux is ready, whisk the roux into hot broth or pan
drippings and simmer until thickend and the starchy taste cooks
out.

You can also add your broth to the pan in which you made the
roux; however, add it slowly and stir continuously until all the
broth is added.

If you want the thick country-style gravy such as is used on
biscuits, add milk to the roux instead of broth. Remember,
however, the milk will lighten the color of the gravy.

If you are wanting to include mushrooms in your gravy, saute your
mushrooms before adding them to the gravy. Add them after
adding the broth, however, if you do not want the mushrooms to
be broken while whisking or stirring the broth into the roux.

If you want to make your gravy even darker, you can add a pinch
of beef bouillon or instant coffee. Also, if your gravy becomes too
thin after adding the liquid, thicken it using left-over mashed
potatoes or instant mashed potato flakes.

Add salt and pepper to taste. ENJOY!