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Perfect Gravy

If using giblets in your gravy, refer to the instructions below for preparation.Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting pan and stir until crusty brown bits are loosened. If you do not have homemade stock, substitute canned broth, but it is not as good. For example, if you are making turkey gravy, use chicken broth. Pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.Skim and discard any fat that remains on top of the poultry drippings, reserving 3 to 4 tablespoons. Or alternatively, cook about 6 slices of bacon until crisp, and use the fat from the bacon.Over medium heat, spoon the reserved fat into a 2-quart or larger saucepan. Using a whisk only (to prevent lumps), whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce a full flavored gravy, you must cook the flour in about an equal portion of fat until the flour has lost its raw taste (as you would a roux). A common problem is using too much flour, which decreases the flavor.Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Add finely chopped cooked giblets (as below). Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.If you require more gravy, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.For an extra rich gravy, add about 1/4 to 1/2 cup cream. You can also add vegetables such cooked onion or mushrooms for variety.Optional Ingredients
Fresh or dried herbs (use whatever you used to make your turkey)
3/4 cup or less wine or brandyPreparation of Giblets
Giblets, wing tips, and neck
2 quarts cold water
1 large onion, chopped
2 ribs celery, chopped
3 tablespoons chopped parsleyWhile the turkey cooks, or the day before, cover giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley. Simmer for 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips. Finely chop the giblets and meat.Add to the gravy after liquid has been blended into the fat-flour mixture as described in the Perfect Gravy recipe.

New england stuffing
New England StuffingThis is the only recipe MY MOTHER asked me to have and for a proud cook, that`s a big deal! I love it! It`s different and yet comforting and familiar. 1 pound hot Italian sausage, casings removed1/4 cup unsalted butter2 large onion, chopped2 cups chopped cel (Upload by user)

Green chile stuffing
Green Chile Stuffing1 tablespoon butter 2 tablespoons sesame oil2 medium onions, chopped2 cups chopped mushrooms 1 large green chile pepper, chopped (mild to medium hot) 2 cups colorful bell peppers (red and yellow preferred, green okay) 2 (16 ounce) packages frozen whole (Upload by user)

Joan hamburg`s ritz cracker stuffing
Joan Hamburg`s Ritz Cracker StuffingServes 8 to 101/2 cup chicken fat or vegetable oil5 medium large yellow onions (not Spanish),    cut in 1/4 inch dice (about 7 cups diced onion)1 (1 pound) box (4 sleeves) Ritz crackers,    crumbled as per di (Upload by user)

Cornbread dressing
Cornbread DressingSubmitted to Recipe Goldmine by Peggy Mc. Calhoun, LouisianaThis is easy to make and is very good!Boil a chicken in enough water to make a rich broth.Make Aunt Jemima Yellow Cornmeal cornbread according to package directions.1 large onion, choppedb (Upload by user)

Vegetarian mushroom gravy
Vegetarian Mushroom Gravy1 1/2 cups boiling water1/2 ounce assorted dried wild mushrooms2 tablespoons butter2 tablespoons vegetable or olive oil1 (14 ounce) can vegetable broth5 tablespoons flour1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon onion powder1/4 t (Upload by user)

Sherried portobello mushroom gravy
Sherried Portobello Mushroom GravyPan of drippings from roast turkey breast3/4 cup dry sherry1 portobello mushroom, cut into 1/2 inch cubes1 1/2 to 2 1/4 cups water3 tablespoons cornstarch mixed with 3 tablespoons waterSalt and pepperRemove the turkey breast fr (Upload by user)

Apple dressing
Apple DressingThis is delicious with roast turkey or other fowl.8 cups stale bread, shredded2 large jars applesauce (at least 32 ounces)1/2 cup granulated sugar1 teaspoon salt1 teaspoon cinnamon1 cup turkey or chicken brot cup raisins2 eggs, beaten/p (Upload by user)

Apple sausage stuffing
Apple Sausage Stuffing1 pound bulk pork sausage1/4 cup butter or margarine1 1/2 cups chopped onion1 cup sliced celery1 (21 ounce) can apple pie filling or apple cranberry pie filling1 (14 1/2 ounce) can chicken brot/2 cup minced fresh parsley1 (14 ounce) pac (Upload by user)

Apple stuffing
Apple Stuffing1/4 cup chopped onions1/4 cup chopped celery2 tablespoons margarine4 cups dry bread cubes1/2 teaspoon poultry seasoning1/2 teaspoon dried sage1 cup diced, unpeeled apples1/2 teaspoon dried sageFreshly ground black pepper1/2 cup chicken br (Upload by user)

Brown rice stuffing
Brown Rice StuffingThis is an unusual and tasty stuffing for any poultry. The reserved juice from the raisins makes a delicious basting sauce.1 1/2 cups golden raisins3/4 cup cognac or Bourbon1 cup butter1 small onion, chopped1/2 teaspoon salt4 1/2 cups cooked (Upload by user)
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Cornbread dressing
Cornbread Dressing3 cups self rising cornmeal1/4 cup all purpose flour1 tablespoon granulated sugar1 teaspoon saltPinch of baking soda3 cups buttermilk2 eggs, well beaten1 cup chopped celery3/4 cup chopped onion3 tablespoons bacon drippings1 3/4 cu (Upload by user)
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Country sausage and cornbread stuffing
Country Sausage and Cornbread Stuffing1 pound bulk pork sausage4 tablespoons butter or margarine3 medium size celery stalks, diced1 large onion, diced1 medium size red bell pepper, diced1 (14 1/2 ounce) can chicken brot/2 teaspoon coarsely ground black pepperbr (Upload by user)
TAG: sausage, stuffing, cornbread, skillet, stirring, pepper, medium, country, diced1, ,

Country sausage pecan dressing
Country Sausage Pecan Dressing12 ounces country pork sausage1 cup diced celery1 cup chopped onions1 1/2 cups pecan pieces1 cup chopped mushrooms1 tablespoon ground sage1 (8 ounce) package herb seasoned stuffing cubes1 (8 ounce) package cornbread stuffing mixb (Upload by user)
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Cracker dressing
Cracker Dressing1/2 cup chopped celery1/2 cup chopped onion2 tablespoons butter or margarine1 egg2/3 cup milk1 tablespoon minced fresh parsley1/2 teaspoon rubbed sage1/4 teaspoon dried thyme1/4 teaspoon saltDash of pepper2 cups coarsely crushed sal (Upload by user)
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Currant stuffing
Currant Stuffing2 to 3 large Bermuda onions1 1/2 tablespoons butter8 cups dried, unseasoned bread cubes1 1/2 cups currants1 cup walnuts, chopped2 teaspoons sageSalt, to tastePepper, to tasteSaut? onions in butter until tender, then blend into other ingr (Upload by user)
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Deluxe cornbread stuffing
Deluxe Cornbread Stuffing6 cups crumbled cornbread2 cups white bread cubes, toasted1 cup chopped pecans1/4 cup minced fresh parsley1 teaspoon dried thyme1/2 teaspoon rubbed sage1/2 teaspoon salt1/2 teaspoon pepper1 pound bulk pork sausage2 tablespoons (Upload by user)
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