Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
97
Add the following:
1½ cups beef stock
¼ cup canned or fresh
mushrooms
1 tbsp. parsley
¼ tsp. garlic powder
1 tbsp. red wine vinegar
1. Place all ingredients in a medium saucepan
and heat over medium heat until boiling.
2. Boil for about 1-2 min., stirring occasionally.
3. Slowly begin to add my gravy base mixture
until gravy thickens to your liking.
4. Keep warm until ready to serve.
Pct Lume Gravies
Quick
Dark Beef Gravy
Add the following:
the neck and giblets from
a raw turkey
3 cups water
1 tbsp. parsley
1 tbsp. fresh yellow
onion, diced
1 tsp. celery salt
½ tsp. rosemary
¼ tsp. garlic powder
½ tsp. fresh ground pepper
¼ tsp. salt
1½ cups pan juices from
“turkey roasting in oven”
1½ tsp. apple cider vinegar
2 batches (or double the
recipe) of the “secret”
gravy thickening base
1. Place raw turkey giblets and neck into a
medium sauce pan, add 3 cups of water
and all the seasonings.
2. Simmer on medium heat until meat is
completely cooked. Remove from heat and
allow to cool.
3. Tear all the meat from the turkey neck and
dice into small pieces. Set the giblets (neck,
heart, gizzard, liver) aside to use in your
stuffing, if desired.
4. Place diced meat back into the cooled broth.
Add the pan juices and apple cider vinegar
and bring mixture back to a boil for about
1-2 min.
5. Stirring constantly- slowly add the secret
gravy thickening base to the broth in small
batches until you reach the consistency you
enjoy. I usually need to add all of it to mine.
6. Season with salt and pepper to taste and
you’re ready to enjoy over those wonderful
mashed potatoes!
Yummy
Turkey Gravy