Watching her intently growing up and now just recreating it from memory it's pretty darn close to my favorite basic gravy recipe.
Bursting with flavors from roasted Turkey dripping on Thanksgiving, beef dripping for Christmas day or any day of the week roasted chicken, it's the best always made from scratch.
There is nothing compared to making homemade gravy vs bottled from the store, the flavor is magnified significantly.
I always had to hold back from drinking it, it's so good!
Homemade Gravy
Homemade gravy is so easy to make and absolutely delicious, especially when you use the leftover drippings from your Thanksgiving turkey beef roast for the Christmas holiday or even just a roasted chicken.
Mom would even use the giblets stored inside your turkey and use them to make a delicious giblet gravy or leave them out.
if you prefer a turkey smooth gravy recipe bursting with great wine and herbs flavor, either way, this basic recipe will be a home run.
Giblet Gravy
If you decide to make a giblet gravy for Thanksgiving, just add the giblet meat to the broth step (you will find the neck, heart, liver, and gizzards from the bird stored inside its cavity).
Before cooking turkey remember to remove the bag inside before roasting your cleaned turkey.
After you remove those giblets from the cavity of the turkey, rinse them with cold water and store them in a plastic container in the refrigerator until you are ready to use them.
Again if you decide to make a giblet gravy, then before adding them to the gravy, place all of the neck, heart, liver, and gizzards of the turkey in a soup pan and simmer in water for around 1 hour with a little salt in the water.
Remove the boiled cooked giblet meat, chop it up into small bits and just add this to the simmering broth step of this recipe.
Ingredients for Italian Style Gravy
- Drippings from roasted turkey (you can use all liquid from Turkey but it must be strained and cleared from cooking the turkey) or use the broth suggested below).
- Note: beef drippings from any beef roast can also be used in the same method
- unsalted butter
- minced garlic
- all-purpose flour(we like it thick so heaping spoonfuls!)
- chicken or turkey broth if using beef use beef broth
- Pinot Grigio, or another dry white wine
- Salt and freshly ground pepper, to taste
- garlic powder
- chopped fresh Italian flat-leaf parsley for garnish
Tips for Making Homemade Gravy
- strain the drippings
- add broth for a richer flavor or add water with boullion
- use a whisk when adding flour to hot liquid
- strain lumps out if necessary
- leftover gravy is perfect for using in a turkey pot pie or a covered turkey sandwich
Beef Gravy
We talked about Turkey gravy and now with Christmas upon us, beef gravy is up next.
The only addition I do differently with beef gravy is we like the taste of Marsala wine instead of white wine, however, that's up to you to decide.
Everything will remain the same except you will use beef dripping and beef stock or broth whichever you have.
If the gravy isn't as dark in beefy color to you, just add a little gravy master to give it that rich color and it certainly will add a bit more flavor also.
Mom's Italian Style Gravy
Yield: 4 cups
This is a basic gravy recipe mom usually made with fresh turkey drippings or beef roast. The recipe is easy and delicious poured over freshly whipped mashed potatoes.
Ingredients
- 2 cups of drippings from roasted turkey (you can use all liquid from Turkey but it must be strained and cleared from cooking the turkey) or use the broth suggested below).
- Note: beef drippings from any beef roast can also be used in the same method
- 3 tablespoons unsalted butter
- 2 cloves minced garlic
- 3 tablespoons all-purpose flour( we like it thick so heaping spoonfuls!)
- 2 cups chicken or turkey broth if using beef use beef broth)
- 1/4 cup Pinot Grigio, or another dry white wine
- Salt and freshly ground pepper, to taste
- 1/4 teaspoon of garlic powder
- chopped fresh Italian flat-leaf parsley for garnish
- Optional: additional spices can be added for more flavor, pinch of poultry seasoning, a dash of cayenne pepper for heat, herbs of any kind
Instructions
- Strain any fat from the turkey juices from the roasting pan and set aside in a bowl.
- In a deep saucepan or frypan, melt the butter saute the garlic for one minute and add the flour to make a paste.
- Once this is smooth slowly add the broth, wine, and seasonings.
- Simmer until desired thickness.
- Add more liquid if this becomes too thick.
- Salt and pepper to taste.
- Any fresh herbs that can be added to turkey broth from fresh roasted turkey is usually flavorful enough.
- Note: you can adjust to make this thicker by adding more flour and liquid in a small cup and whisking it in if it's too thin.
Notes
Giblet Gravy
If you decide to make a giblet gravy for Thanksgiving, just add the giblet meat to the broth step (you will find the neck, heart, liver, and gizzards from the bird stored inside its cavity).
Before cooking turkey remember to remove the bag inside before roasting your cleaned turkey.
After you remove those giblets from the cavity of the turkey, rinse them with cold water and store them in a plastic container in the refrigerator until you are ready to use them.
Again if you decide to make a giblet gravy, then before adding them to the gravy, place all of the neck, heart, liver, and gizzards of the turkey in a soup pan and simmer in water for around 1 hour with a little salt in the water.
Remove the boiled cooked giblet meat, chop it up into small bits and just add this to the simmering broth step of this recipe.
Tips for Making Homemade Gravy
- strain the drippings
- add broth for a richer flavor or add water with boullion
- use a whisk when adding flour to hot liquid
- strain lumps out if necessary
- leftover gravy is perfect for using in a turkey pot pie or a covered turkey sandwich
Don't Miss Some Of My Other Holiday Favorite Recipes!
Easter Recipes
Game Day Recipes
Best Holiday Side Dishes
Red White and Blue Recipes
St Patricks Day
Halloween Roundup
Thanksgiving Recipes
Christmas Recipes
