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Here's how I make gravy......
Melt 1/4 cup butter in a saucepan. Cook and stir until a nice nutty brown color. Add 1/4 cup flour and stir well to incorporate the flour into the butter. You want a nice roux. Keep stirring until the flour is brownish in color, that way you know the flour is cooked a bit. You want the mixture to bubble gently, not boil. On low heat, add 1-1/2 cups of broth or stock, stirring as you go. Bring to a boil and then turn the heat down and let it bubble a bit. Stir in another 1/2 cup of liquid (broth or stock). You shouldn't have any lumps, but if you do, simply strain the gravy.
Now, I usually add a bit of pepper to the mix I'm a pepper head). If I'm making chicken or turkey gravy, I'll add some poultry seasoning and maybe some parsley. If I'm making beef gravy, I'll add 1/2 cup of a good red wine instead of broth or stock. I make gravy from pork, too, using the same method.
I don't add salt at all, I never do. I make my own chicken, turkey and beef broths and store them in the freezer for when I need them and they have so salt either.
I have a recipe for an all-purpose type of gravy that I use for holiday cooking when I simply do not want to hassle with making gravy at the last minute. It's around here somewhere.....I though I had it in The Recipe Exchange, but I don't see it in there. I'll add the recipe tonight. That recipe is a little complicated....not really hard, but it takes a while to make it. You start by sauteing onion, celery, and carrot until they're really, really dark, not burned, but really dark. Then you add the flour to the vegetables and incorporate. Then you add the broth and seasonings....usually some peppercorns, a bay leaf, and a bit of thyme. I cook this for about 45 minutes or so, skimming any foam off the top. Then when it's thick enough to suit me, I cool it down, put it into a container, and throw it in the fridge until the next day when I reheat it for dinner. I hate having to deal with gravy at the last minute. I hate making mashed potatoes at the last minute, too, so I always make them ahead of time. That way, all I have to do is plop the potatoes in the oven to reheat and there's no rushing around.
I'm sure other people have other ideas and some better ways of making gravy. This is the way that works for me.
As for a meat pie, I make Cornish pasties and deep-dish chicken pies. I'm going to make a turkey pie today, using the leftover turkey and the gravy from Thanksgiving. Meat pies aren't hard to make, but they are time-consuming sometimes. And I will make a bit of extra turkey gravy today to add to the gravy for our pie. I use about 4 cups of gravy in the pie....nobody can say my turkey pie is too dry!!
Melt 1/4 cup butter in a saucepan. Cook and stir until a nice nutty brown color. Add 1/4 cup flour and stir well to incorporate the flour into the butter. You want a nice roux. Keep stirring until the flour is brownish in color, that way you know the flour is cooked a bit. You want the mixture to bubble gently, not boil. On low heat, add 1-1/2 cups of broth or stock, stirring as you go. Bring to a boil and then turn the heat down and let it bubble a bit. Stir in another 1/2 cup of liquid (broth or stock). You shouldn't have any lumps, but if you do, simply strain the gravy.
Now, I usually add a bit of pepper to the mix I'm a pepper head). If I'm making chicken or turkey gravy, I'll add some poultry seasoning and maybe some parsley. If I'm making beef gravy, I'll add 1/2 cup of a good red wine instead of broth or stock. I make gravy from pork, too, using the same method.
I don't add salt at all, I never do. I make my own chicken, turkey and beef broths and store them in the freezer for when I need them and they have so salt either.
I have a recipe for an all-purpose type of gravy that I use for holiday cooking when I simply do not want to hassle with making gravy at the last minute. It's around here somewhere.....I though I had it in The Recipe Exchange, but I don't see it in there. I'll add the recipe tonight. That recipe is a little complicated....not really hard, but it takes a while to make it. You start by sauteing onion, celery, and carrot until they're really, really dark, not burned, but really dark. Then you add the flour to the vegetables and incorporate. Then you add the broth and seasonings....usually some peppercorns, a bay leaf, and a bit of thyme. I cook this for about 45 minutes or so, skimming any foam off the top. Then when it's thick enough to suit me, I cool it down, put it into a container, and throw it in the fridge until the next day when I reheat it for dinner. I hate having to deal with gravy at the last minute. I hate making mashed potatoes at the last minute, too, so I always make them ahead of time. That way, all I have to do is plop the potatoes in the oven to reheat and there's no rushing around.
I'm sure other people have other ideas and some better ways of making gravy. This is the way that works for me.
As for a meat pie, I make Cornish pasties and deep-dish chicken pies. I'm going to make a turkey pie today, using the leftover turkey and the gravy from Thanksgiving. Meat pies aren't hard to make, but they are time-consuming sometimes. And I will make a bit of extra turkey gravy today to add to the gravy for our pie. I use about 4 cups of gravy in the pie....nobody can say my turkey pie is too dry!!
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