Christmas gravy recipes (2024)

FAQs

How do you make Trisha Yearwood gravy? ›

Directions. Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.

Red-eye gravy is a gravy made from the drippings of ham fried in a skillet or frying pan. The pan is deglazed with coffee, giving the gravy its name, and uses no thickening agent. This gravy is a staple of Southern United States cuisine and is usually served over ham, grits or biscuits.

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Add in some white wine.

Add a dash of white wine (nothing too fruity; we recommend a dry Chardonnay) to boost the richness of the turkey gravy. All you need to do is put a couple of tablespoons of your chosen white wine while you're heating up your gravy and voilà! The wine should evaporate in just a couple of minutes.

There is no difference. In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. You may also hear these gravies called sawmill gravy, and some people use this recipe but add sausage for a sausage gravy.

What is the gravy at KFC made of? The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling. This is a collection of the browned bits and pieces leftover from frying their world famous chicken.

Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat.

In the United States, gravy is usually brown and made from pan drippings (the fat, rendered out of meat) mixed with flour or cornstarch. Milk, broth or water are also common liquids used to make gravy.

Your gravy might taste doughy or chalky if you didn't cook the flour enough when making your roux. You'll want to cook the flour for at least five minutes, until it smells nutty and begins to turn light brown. But if you don't notice until it's too late and you've already added your broth, bring the gravy to a simmer.

How do you add depth of flavor to gravy? ›

Supplement with Sautéed Vegetables

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

The consistency of gravy is easy to correct. If your gravy is thin, simply make a smooth paste with equal amounts of all-purpose flour and unsalted butter, bring your gravy to a boil and gradually whisk in bits of the paste until you get the thickness you desire.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

If your gravy is looking watery, you can add a slurry (a mixture of cornstarch/flour and water) or a roux (a mixture of flour and butter) to thicken it up. Other pantry ingredients like Wondra (an instant flour), arrowroot, tapioca, and potato starch can also be used to thicken gravy to a deliciously silky consistency.

I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste). Butter: Adding a bit of butter after the gravy has thickened will make it silky-smooth and rich.