gravy

Turkey Gravy

2015, celebrations, cooking, family, holidays, Uncategorized
  • 3 cups water
  • 6 cups chicken broth
  • turkey neck and giblets
  • 1 onion
  • Pan drippings from turkey

Brown giblets and neck in a large saucepan till golden

Add onions and cook for 5 minutes

Add broth and water.  Bring to a boil, then simmer for about 30 minutes.

Strain into a large measuring cup and set aside.  Bring back to a simmer once ready to make gravy.

Collect pan juices, strain, and defat in a large measuring cup

In a large saucepan, heat a few tablespoons of pan drippings, and add 1/2 cup flour.  Cook for a few minutes, then add room temperature liquid to dissolve to prevent clumps.

Whisk in remaining liquid (about 12 cups).  Bring to boil, then simmer for 20-30 minutes to thicken.

Our turkey is well salted and herbed therefore, no additional seasoning is needed.

Pork Chops Smothered in Mushrooms and Caramelized Onions

2006, cooking

INGREDIENTS

  • 2 TBSP butter
  • 1 TBSP brown sugar
  • 3 cups sliced onions
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 2 TBSP flour
  • 1 c chicken broth
  • 8 oz sliced mushrooms
  • 4-6 thick bone-in pork chops
  • Emeril’s spice rub (see below)
  • 1/4 cup white wine (optional)

Melt the butter, over medium heat, then add onions.  Add brown sugar and sauce till caramelized, about 20 minutes

Add garlic, thyme and cook till fragrant

Add flour and cook for 2-3 minutes

Add broth and simmer for 15 minutes

Add the mushrooms and cook until softened

Set aside and prepare the pork chops: rub with equal parts paprika, salt, pepper, onion powder, cayenne, oregano, thyme, garlic powder (aka Emeril’s spice rub)

Sear for 5 minutes on both side, then place in 400 degree oven for 10 minutes

Remove the pork chops and let rest.  Deglaze the pan with a little both or white wine and add to the gravy

Top the chops with gravy, serve with garlic mashed potatoes