This gravy recipe comes from Rachael Ray. She made this on her show a few days ago. Gravy is just one of those things that I’ve struggled with making for some reason. It never seems to turn out right. Although this one was very easy to make and it turned out pretty good. This can be made ahead of time and refrigerated. Just reheat on the stove and add the pan drippings when the turkey comes out of the oven.
5 Tablespoons butter
Cracked black pepper
4 Tablespoons flour
1 Tablespoon ground poultry seasoning
1 quart turkey or chicken stock
2 Tablespoons Worcestershire sauce
2 egg yolks, beaten
1 to 2 cups pan drippings, fat skimmed or separated
Melt the butter over medium heat in a large saucepan. Add the pepper, flour and poultry seasoning, whisk to combine. Let this cook for 1 minute.
Whisk in the stock and Worcestershire sauce. Raise heat to medium-high to thicken the gravy. Once thickened, temper in the egg yolks by adding a ladle of the gravy into a bowl with the egg yolks, then whisk the tempered eggs into the pan.
Add the pan drippings from the turkey, whisk to combine.
Yield: 1½ quarts
Tonight’s recipe is one that my mom always used to make. It’s one of my favorites, so I just had to get the recipe from her. It’s really simple because it just a few ingredients, which I usually have on hand. This can also be made in the pressure cooker by following the same directions except for cooking it for 8 minutes at high pressure instead of simmering it on the stove.
1 lb ground beef
1 box beef Rice-A-Roni
2 Tbsp Extra-Virgin Olive Oil
2 ½ cups water
1-2 Tbsp flour
Combine ground beef, Rice-A-Roni (not the seasoning packet) and egg. Form into golf ball sized meatballs.
Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add meatballs and brown for 2-3 minutes. Dissolve seasoning packet in the water and pour over meatballs in skillet. Bring to a boil, cover and reduce heat to medium-low and simmer for 20 minutes. Remove meatballs with tongs to a bowl and cover to keep warm. Whisk in flour to the remaining liquid in skillet to thicken for gravy.
This makes 14-16 meatballs. Chloe didn’t eat any of this tonight, but she really liked it last time I made it. I served it with corn on the cob and cauliflower gratin (which I will post the recipe for tomorrow).