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Get your gravy on!

meatn3 Nov 20, 2010 05:54 AM

I love gravy. It often is the real reason I cook other dishes. Stuffing, mashed potatoes, turkey - all vehicles for gravy!

The Thanksgiving gravy closest to my heart is giblet gravy. My mother always made this prior to the turkey coming out of the oven. The gravy was filled with the giblets from many birds. Diced hard boiled eggs were included too.

Unfortunately, I have found few people outside of my family share a love for this style gravy.
These days I generally make a drippings based standard gravy for "the day" and make my giblet gravy the next day for leftovers.

Whats in your gravy? Please share your tips and stories and traditions!

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  1. h
    Harters RE: meatn3 Nov 20, 2010 06:28 AM

    Pan juices, flour, water. Simples!

    1. s
      sedimental RE: meatn3 Nov 20, 2010 06:33 AM

      I add a little bit of strong, black morning coffee to my gravy. It adds some depth and a little something smokey to Turkey gravy.

      1. v
        Val RE: meatn3 Nov 20, 2010 06:39 AM

        Gotta admit, we do also like the giblets...I cook them and the neck in water with some onion & celery while the bird is roasting. I save that cooking broth to also go into the gravy. I chop up the giblets as finely as I can (my mom used to have one of those crank-style grinders that hooked onto the side of the kitchen table). I use some of the turkey roasting fat with flour to start a roux, then I add in the giblet/neck broth, roasting juices and giblets.

        1. luckyfatima RE: meatn3 Nov 20, 2010 07:04 AM

          I add in some Goya Sofrito in the buttery, dark roux, and a dash of Tony Chachere's for seasoning , a drop of tabasco sauce, plus rosemary and a squeeze of ketchup. Turkey juice, chicken stock, and a piece of a chicken stock cube are in there. I just love me some artificial flavors and additives to make a really rich and complex gravy. Plus this year I am gonna add some chopped eggs cuz I read about it on Chowhound last year and have been waiting all year long to try it out. Cain't wait.

          1. c
            Clavdia_Chauchat RE: meatn3 Nov 20, 2010 07:19 AM

            I make some in advance a la CI. I will make stock today from turkey necks, wings, legs and giblets. You roast all the turkey parts (with onions) first to get the flavor going.

            I'll make gravy this weekend and we'll combine with gravy from the bird when it comes out. There is never enough gravy from the bird--and I like my gravy.

            2 Replies
            1. re: Clavdia_Chauchat
              m
              mma800 RE: Clavdia_Chauchat Nov 9, 2011 01:36 AM

              How do you store the make ahead gravy until show time? Freezer? How long can it be kept before losing its quality? Thanks

              1. re: mma800
                TorontoJo RE: mma800 Nov 9, 2011 05:49 AM

                Yes, you can make it and freeze it with no loss of quality. I make mine over a month in advance, as I use the turkey carcass from Canadian Thanksgiving to make the stock, then the gravy. Into containers, then the freezer. I make a gallon, literally. After re-heating on Thanksgiving day, I'll finish the seasonings -- mixing in pureed roasted shallots, and usually a dash or two of soy sauce. If I have good pan drippings, I may deglaze and mix in, but it really isn't necessary, as it's already got the pan drippings from the first turkey (or roasted turkey bones you get from your butcher).

            2. TorontoJo RE: meatn3 Nov 9, 2011 05:59 AM

              meatn3, do you have an immersion blender? If so, I bet you could make your giblet gravy, puree the "bits" right into the gravy and no one would be the wiser. In fact, they would probably wonder why the gravy tasted so good this year. Unless it's actually the chunkiness that you love? In which, ignore me... move along, nothing to see here. :)

              1 Reply
              1. re: TorontoJo
                meatn3 RE: TorontoJo Nov 9, 2011 06:28 AM

                TorontoJo - what an excellent idea! I do enjoy the chunkiness, but I think that is part of what puts people off from this style gravy. I'm going to try this and see if the gravy gets a better reception.

              2. TongoRad RE: meatn3 Nov 9, 2011 06:42 AM

                Since the thread's been bumped...
                The way my mom makes it (and me too, on the rare occasions when I make gravy, my birds are usually done on the grill) is to make a giblet/neck based stock while the bird is cooking. Then she adds that to the drippings in the roasting pan while the bird is resting elsewhere, and the whole works is then strained before making a simple roux-based gravy.

                I really should do that more often; good gravy, it makes for a good gravy.

                1. r
                  River19 RE: meatn3 Nov 9, 2011 06:47 AM

                  I start mine by making a stock from the neck and heart, then in a separate pan I cook down shallots, parsley and thyme along with some finely chopped mushrooms and if available some finely chopped woodcock breast which gives it a meatiness. Once those are cooked down I pour in the stock and make a roux or if lazy I’ll just add in a flour and stock mixture and begin reducing. Once the bird comes out I’ll skim off the fat from the pan drippings and add some pan goodness to the mix and begin seasoning. Comes out great.

                  Sometimes I add dried cranberries for an added taste of fall……..

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