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  • Recipe:

    Holiday Turkey Gravy Recipe

    Holiday Turkey Gravy
  • Prep Time:
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  • Recipe Description:

    My mother always made the best "milk" gravy (of course!) I have taken her method and adapted it to a healthier lifestyle. I think she would be pleased. :)

    Recipe Instructions:

    At least 7 hours before you plan to make the gravy, or up to 12 hours ahead of time, combine the whole wheat flour with the kefir/milk mixture. Cover tightly and let sit on the kitchen counter.

    On Turkey roasting day, put all of the giblets and the neck into a saucepan and cover with water. Simmer for at least one hour and then allow to cool. Drain. Chop the giblets and remove the meat from the neck. Reserve all of this for the gravy (unless you really want to put it in the stuffing, in which case, you can skip this step.)

    When the Turkey is all done roasting, use a turkey baster to remove the liquid from the roasting pan and put it into a heavy-bottomed pan. I like to use a cast iron skillet for this. If you don't have 3 cups of turkey broth, add some homemade poultry stock.

    Bring the broth to a boil, and gradually stir in the flour/milk/kefir mixture with a wisk. Simmer for 1 minute. Add the 1/2 cup fresh milk and heat all together a little more. If your gravy is thicker than you like, just add in a little more milk or broth.

    Add Sea salt and freshly ground pepper to taste.

    If you wish, after it is all done, and you have it seasoned, you can sprinkle in a little ground poultry seasoning to taste.

    That's it! EASY

    Serve this with turkey, stuffing and mashed potatoes. If there is extra, it is wonderful just poured warm over some nice fresh bread and eaten with a fork.

    Another way to use up extra gravy is what I call "Thanksgiving Pie." Just chop up some of the turkey meat, mix it with leftover stuffing, fill a pie plate with it, pour some gravy over it, and top with mashed potatoes. This may be covered tightly and frozen, or you can warm it up in the oven right away. We love this as a main dish, and it will keep frozen nicely for several weeks.



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