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How to use leftover gravy?

rworange Nov 28, 2011 09:14 AM

It is not that I don't enjoy gravy. However ... the calories ... the fat ... I eat it on Thanksgiving with the turkey ... that's it..

I bought gravy at two stores. I bought a backup medium sized container from Whole Foods in addition to a big container elsewhere. Never touched the WF gravy and all the turkey is gone.

Also, I save the pan drippings to make a gravy that sounded interesting. So if I can think of other uses for gravy I'll make that. Otherwise I guess I'll toss the drippings.

I know I can freeze gravy, but what in the world do I do with it then? I guess every now and then to top mashed potatoes. Anything else?

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  1. TorontoJo RE: rworange Nov 28, 2011 09:25 AM

    Use it as a base for soup -- thin it out with chicken or turkey stock and make whatever kind of soup you want. I do this with braising liquids and leftover sauces all the time. Makes for a really flavorful soup.

    Or use it as the base for a turkey or chicken pot pie.

    1. GretchenS RE: rworange Nov 28, 2011 09:26 AM

      To make chicken or turkey pot pie? That's what I did with the rest of my gravy: turkey sort-of pot pie (mashed potatoes on top instead of pastry).

      1 Reply
      1. re: GretchenS
        dave_c RE: GretchenS Nov 28, 2011 09:57 AM

        + 1

        Turkey pot pie/Shepard's Pie is our way of using extra gravy, veg and mash potatoes. The mash is works as a topping and mixed into the gravy to tighten up the filling..

      2. k
        katecm RE: rworange Nov 28, 2011 09:41 AM

        You can pour it into ice cube trays and freeze. Then you can defrost as much as you need. It's handy to have so if you're making a quick dinner and your pan sauce needs a little something more, you can throw in one or two cubes right to the pan, without defrosting, and you've got more liquid and flavor.

        1. c
          cutipie721 RE: rworange Nov 28, 2011 10:25 AM

          After seeing "The best thing I've ever made", I want to make this recipe.
          http://www.foodnetwork.com/recipes/sc...

          I plan to replace chicken reduction with gravy.

          1. m
            magiesmom RE: rworange Nov 28, 2011 10:36 AM

            I freeze the leftover turkey meat in thinned down (with stock) gravy. It keeps wonderfully then and can be used later.

            5 Replies
            1. re: magiesmom
              rworange RE: magiesmom Nov 28, 2011 11:54 AM

              Just have leftover gravy. No turkey left.

              That is usually what I do when I have turkey. Usually I never have enough gravy. This is the first time with too much.

              Would this work for biscuits and gravy if I freeze the gravy by itself?

              1. re: rworange
                chowser RE: rworange Nov 28, 2011 12:00 PM

                It would be great for biscuits and gravy--it might need to be thinned out w/ cream/milk.

                Or use it as a base for some kind of croquettes. Make a cream of xxxx soup. Mix it w/ chicken, mushrooms, onions, peas, pasta (all cooked), top w/ buttered bread crumbs and bake for a tetrazzini. Think of it as a flavorful white sauce.

                1. re: rworange
                  s
                  smtucker RE: rworange Nov 28, 2011 12:00 PM

                  Yup! DingDing... we have a winner.

                  1. re: rworange
                    m
                    magiesmom RE: rworange Nov 28, 2011 12:03 PM

                    of course.

                    1. re: rworange
                      jen kalb RE: rworange Nov 28, 2011 01:16 PM

                      I agree with the comment that its good to freeze and use as needed to improve and enrick sauces and stews.or use it with chicken or a baked potato - or make a hot turkey or chicken sandwich. We always run out of gravy (home made) ahead of stuffing and turkey so we are in a different place on this question.

                  2. rcallner RE: rworange Nov 28, 2011 11:16 AM

                    Hot Brown sandwich. It's so wrong, it's right!

                    1. m
                      MellieMag RE: rworange Nov 28, 2011 12:37 PM

                      Put the gravy over noodles or rice. I was going to do a hot brown version but realized there's not enough gravy, and mostly dark meat turkey left.

                      3 Replies
                      1. re: MellieMag
                        rworange RE: MellieMag Nov 28, 2011 02:29 PM

                        There are so many good suggestions in this thread, but I especially like this one ... especially when there are leftover noodles.

                        1. re: MellieMag
                          greygarious RE: MellieMag Nov 28, 2011 05:01 PM

                          It's also nice to dilute the gravy 1:1 with water, then cook rice, orzo, or other small pasta shapes in that liquid, adding more water if necessary, until it is all absorbed and the starch is tender. That way every grain is permeated with turkey flavor.

                          1. re: MellieMag
                            m
                            megjp RE: MellieMag Dec 1, 2011 04:31 PM

                            My mom used to do this with a wild rice mix, and serve it on some sort of toast (we ate a lot of rye and stolid brown bread). Such weeknight comfort food, and I'd entirely forgotten. I'll have to remind my sister!

                          2. Niblet RE: rworange Nov 28, 2011 01:10 PM

                            I'm not usually a fan of gravy, nor of turkey or any typical Thanksgiving foodstuffs frankly, but as I have so much gravy left over I discovered 2 surprising uses over the weekend that made me a convert. Hopefully I'll soon convert back. This is not a desirable trend.

                            First: I'd made a crustless spinach, mushroom and bacon quiche (mostly spinach and mushroom, just enough egg, cream & milk to bind); when reheated with a little gravy on top it was, God help me, a revelation.

                            The other -- and bear with me -- is with canned potatoes. I don't think many people realize how awesome these are. You rinse then fry up slices on low heat in a nonstick pan with just a little butter til browned and crisp, a little salt & pepper. This I know I love. But to gild the lilly I added just a little gravy and cooked off til nearly reduced. Crazy good. [Incidentally, these fried potatoes, sans gravy, are also crazy good with just a schmear of spicy remoulade.]

                            I was extolling my newfound love of gravy on food to friends, and the response was basically "um, yeah" -- why did I think it would be otherwise.

                            6 Replies
                            1. re: Niblet
                              rworange RE: Niblet Nov 28, 2011 02:36 PM

                              Um yeah, that's my reaction every time I open the fridge and see that evil vat of gravy.

                              The gravy on quiche thing cracked me up. Very out of the box thinking. Love it. Be sure to post if you have any more of these inspirations.

                              Over the weekend I saw a fab quiche at one of those up class artisan bakeries in Napa, Ca. If they only knew what I'm planning for the piece of quiche I buy on my next visit ... well the gravy IS organic and from Whole Foods so hopefully the free-range pastured egg quiche with the grass fed cow butter crust won't be too offended.

                              Interesting about the potatoes. I don't think I've ever bought canned potatoes. Sounds good.

                              1. re: rworange
                                jen kalb RE: rworange Nov 28, 2011 02:42 PM

                                poutine is a good use of decent gravy - all you need is some french fried potatoes, some cheese curds (or mozarrella) and that gravy for a soothing dish.

                                1. re: jen kalb
                                  KarenDW RE: jen kalb Nov 28, 2011 10:57 PM

                                  sliced potatoes, fried in rendered turkey fat (or duck fat), with the turkey gravy, and boconccini pearls... topped with poached egg and arugula.

                                  1. re: KarenDW
                                    rworange RE: KarenDW Nov 29, 2011 10:00 AM

                                    Cool. I was contemplating tossing the turkey fat

                                2. re: rworange
                                  opinionatedchef RE: rworange Nov 29, 2011 12:59 AM

                                  the smart CH cooks have given you most of my ideas; i would only add that i use turkey gravy over meatloaf , in meatloaf sandwiches (i use frozen Indian onion naan or onion kulcha), and my pork and apple patties. Think about jazzing up the gravy w/ vermouth or white wine, worcestershire sauce, cayenne, thyme. You could also use it as a base on which to build/fill in Boeuf bourgignon ,or Beef goulash over pasta.....
                                  You could also turn it into a Marchand de vin sauce for Eggs Hussarde( add red wine, little tomato paste, chopped sauteed mushrooms, chopped ham, bay leaf)

                                  1. re: opinionatedchef
                                    rworange RE: opinionatedchef Nov 29, 2011 10:01 AM

                                    Great. I was wondering if it would work with beef.

                              2. k
                                kooky RE: rworange Nov 28, 2011 02:48 PM

                                You can dehydrate your gravy. Take cold gravy from the fridge and remove all fat that has risen to the surface. Spread in a thin even layer on a nonstick sauce rack of your dehydrator. Dry it for several hours until it is leathery and brittle (how long and what temperature depends on your dehydrator). Bust it up and put it in a food processor with the blade. Grind it to a powder. You can sprinkle this in recipes or reconstitute it with hot water.

                                1. m
                                  MellieMag RE: rworange Nov 28, 2011 10:11 PM

                                  It's late and I'm channeling Weird Al, "Just eat it, eat it". ( I'll probably regret this in the morning)

                                  1. Glencora RE: rworange Nov 28, 2011 10:18 PM

                                    We had leftover gravy, cranberry sauce and mashed potatoes, but no turkey. Tonight my husband made meatballs and we did a kind of Ikea thing, only with cranberry sauce. It was delicious -- better than Thanksgiving. (Well, except that I love stuffing -- but none of that was left over.)

                                    3 Replies
                                    1. re: Glencora
                                      rworange RE: Glencora Nov 29, 2011 10:05 AM

                                      I'll bet that would be really good if they were turkey meatballs. A lifetime of trying to eat low calorie and healthy I keep trying to think of healthy and keep blocking out that I am dealing with gravy.

                                      1. re: rworange
                                        Glencora RE: rworange Nov 29, 2011 10:52 AM

                                        They were either ground chicken or ground turkey. He adds grated apple, grated onion and breadcrumbs. So not that unhealthy. But, yeah, gravy....

                                        1. re: rworange
                                          jen kalb RE: rworange Nov 29, 2011 12:36 PM

                                          when I think what gravy is, I am puzzled. mainly degreased, browned meat drippings, and roasted vegetables reduced wine, herbs, homemade stock,and a bit of flour for thickening? what is it about it that makes you, a chowhound, shudder? Its ultimate food and probably the best single item in the Thanksgiving meal, if well made. It usually the first item to get used up in our leftovers.

                                      2. m
                                        mara44 RE: rworange Nov 29, 2011 01:41 AM

                                        Oh no! Don't throw away the drippings.They are the best part of the flavor of the turkey. Buy a turkey breast or dark meat thigh and make turkey tetrazzini, open face turkey sandwiches, turkey and noodle casserole,turkey meatballs and rice or noodles, cream of turkey and wild rice soup, turkey bits and gravy over mashed potatoes.. I make a brown rice casserole with turkey, or chicken, leftover gravy, carrots, onions, zucchini, green beans, and thin down with chicken or turkey stock.

                                        1. j
                                          jcattles RE: rworange Nov 29, 2011 10:11 AM

                                          Um..I'm sorry what is this leftover gravy of which you speak? :)

                                          At my house, food is just the way to get gravy in our mouths ! Just kidding... well kinda... ok not really.

                                          I love all these suggestions. I think I may have to make extra gravy (oh, oh, oh I just cried with happiness at the thought) next time just so I have some leftover. .

                                          1 Reply
                                          1. re: jcattles
                                            s
                                            srushton RE: jcattles Nov 23, 2012 10:04 PM

                                            I'm with you, jcattles! In our house, gravy is a beverage. We have a gravy yacht because the boat isn't big enough!

                                          2. Emme RE: rworange Nov 29, 2011 10:01 PM

                                            this may sound off the wall, but... make a strata -- use a good sturdy french or sourdough bread. soak the the slices in gravy and layer with whatever you like, sounds good, or have on hand. pour a small amount of like custard or eggs slightly thinned with milk and seasonings over and bake...

                                            1. rcallner RE: rworange Dec 1, 2011 02:57 PM

                                              Just used some leftover gravy to moisten/flavor shepherd's pie. It was very good.

                                              1. q
                                                Querencia RE: rworange Nov 24, 2012 11:00 AM

                                                Freeze it for now then use it to cover boneless skinless chicken breasts when you bake them so they don't dry out in the oven.

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