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Homemade Turkey Gravy
Pantry American

Homemade Turkey Gravy

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
  2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
  3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
  4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Honey Garlic Sauce
Pantry American

Honey Garlic Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
  3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Rosemary-Butter Sauce
Pantry American

Rosemary-Butter Sauce

3.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
  2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
Pantry American

An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.
  2. 2 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

By mtnmagic1998

Mama Laina's Chicken Gravy (Reduced-Fat Version)
Pantry American

Mama Laina's Chicken Gravy (Reduced-Fat Version)

4.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

By lainam11

Make-Ahead Turkey Gravy
Pantry American

Make-Ahead Turkey Gravy

4.8

Prep
20 min
Cook
175 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
  4. 4 Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
  5. 5 Transfer wings and onions to a 5-quart stockpot.
  6. 6 Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
  7. 7 Pour water and pan scrapings into the stockpot.
  8. 8 Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
  9. 9 Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
  10. 10 Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
  11. 11 Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
  12. 12 Skim and discard fat from the turkey broth, then bring to a gentle boil.
  13. 13 Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
  14. 14 Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
  15. 15 Serve immediately, or cool and store in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.

By SUE1956

Bechamel Sauce
Pantry French

Bechamel Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly

Onion Sauce
Pantry American

Onion Sauce

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  2. 2 Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

By LINDA MCLEAN

Canned Green Tomatillo Sauce
Pantry Mexican

Canned Green Tomatillo Sauce

Prep
45 min
Cook
55 min
Total
820 min

Instructions

  1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
  2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
  3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Enchilada Sauce with Chocolate
Pantry Mexican

Enchilada Sauce with Chocolate

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
  2. 2 Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

By Anna Marie

Turkey Mushroom Gravy
Pantry American

Turkey Mushroom Gravy

4.7

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
  2. 2 Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

By ranch_maven

Creamy Pumpkin Sauce
Pantry American

Creamy Pumpkin Sauce

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
  2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
  3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Creamy Mushroom Sauce
Pantry American

Creamy Mushroom Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
  2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Creamy Chicken Gravy
Pantry American

Creamy Chicken Gravy

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
  2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
  3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Mom's Giblet Gravy
Pantry American

Mom's Giblet Gravy

4.5

Prep
10 min
Cook
135 min
Total
145 min

Instructions

  1. 1 Cut turkey neck in half. Set liver aside.
  2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
  3. 3 Mix flour and butter together to form a thick paste.
  4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Rich Make-Ahead Turkey Gravy
Pantry American

Rich Make-Ahead Turkey Gravy

4.6

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
  3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
  4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Easy Pilaf
Dinner Middle Eastern

Easy Pilaf

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Stir in rice and cook until slightly golden, 2 to 3 minutes. Pour in chicken broth, season with salt, and simmer for 5 minutes. Transfer to the prepared baking dish.
  3. 3 Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

By Elaine Mical

Easy 5-Ingredient Pumpkin Soup
Dinner Middle Eastern

Easy 5-Ingredient Pumpkin Soup

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
  2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
  3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Quick Couscous with Raisins and Carrots
Dinner Middle Eastern

Quick Couscous with Raisins and Carrots

3.9

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
  2. 2 Stir in the raisins, and serve hot.

By Melissa Hamilton

Mexican Shakshuka aka 'Eggs in a Pot'
Middle Eastern

Mexican Shakshuka aka 'Eggs in a Pot'

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
  5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
  6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
  7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Lubia Polo (Green Bean Rice)
Dinner Middle Eastern

Lubia Polo (Green Bean Rice)

4.0

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeño, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
  2. 2 Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes or until much of the liquid is absorbed. Be careful not to overcook rice at this point, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.
  3. 3 Heat oil in the nonstick pan over medium heat. Carefully dump cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid. (The ends of the dish towel will be folded over the edges on top of the lid.) Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called "tah digh."

By Trina

Goat Shoulder Braised with Prunes and Preserved Lemons
Dinner Middle Eastern

Goat Shoulder Braised with Prunes and Preserved Lemons

4.3

Prep
10 min
Cook
140 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
  3. 3 Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

By Always Cooking Up Something

Savory Saffron Chicken Polow
Dinner Middle Eastern

Savory Saffron Chicken Polow

4.4

Prep
15 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
  2. 2 Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
  3. 3 Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.
  4. 4 Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.
  5. 5 Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.
  6. 6 Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.

By Mike

Syrian Rice with Meat
Dinner Middle Eastern

Syrian Rice with Meat

4.9

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  2. 2 Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes.
  3. 3 Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes.
  4. 4 Mix pine nuts into beef-rice mixture before serving.

By SGEORGE952