Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubbly before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
'gravy' on Serious Eats
A basic gravy gets a mellow mustard bite that goes incredibly well with roast or smoked turkey.
The simple addition addition of apple cider gives this gravy a slight tartness and light fruity flavor.
This basic turkey gravy gets a hefty amount of heavy cream right at the end, followed by a mixture of fresh herbs like thyme, sage, and rosemary.
Turkey gravy is infused with wine, giving it a slightly dry character with mild fruitiness and a light bite from shallots.
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
A mashup of traditional Thanksgiving and Hanukkah flavors in honor of the once-in-a-lifetime convergence of the two holidays. These deep fried balls of stuffing have a crisp potato and onion coating and a liquid cranberry core, served with turkey schmaltz gravy.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this version the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar.
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
If you're looking for something a little different to dress up biscuits, pork chops, or the like, this slightly sweet and tart variation on Southern white gravy is definitely worth a try.
With these chicken-fried steak nuggets, you still satisfy your chicken-fried cravings, but without all the fuss or worry of what you'll be eating alongside the battered steak. Instead, just crack open a beer and enjoy everything you love about chicken-fried steak (the crispy and tender meat, and the creamy gravy)—but in nugget form.
A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time.
Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale
This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice.
[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk...
Thankfully, gluten-free gravy is really easy to make. As with wheat-based gravy, I like to thicken my gravy with a roux (a cooked combination of fat and sweet rice flour) rather than a gluten-free starch, like cornstarch.
If you're thinking of buying gravy-in-a-jar, wait! This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines...
I'm pretty sure that this recipe for Country Fried Steak and Gravy from Mary Mac's Tea Room by John Ferrell is the most serious plate of food in the entire book, and should only be tackled by those those who feel no guilt when met with a deep fried steak topped with a gravy made from meat drippings and plenty of butter.