Tag: gravy

Yes, It’s Possible to Make Gravy Ahead of Time This Thanksgiving

by in Holidays, Recipes, November 23rd, 2015

Yes, It's Possible to Make Gravy Ahead of Time This ThanksgivingAccording to Alex Guarnaschelli, “Thanksgiving is not Thanksgiving unless everything is bathed in gravy.” And we don’t disagree. But given the rush of last-minute turkey carving, the warming of countless side dishes and the process of getting your whole family seated ahead of the feast, it can be tricky to devote the necessary time to turning out a silky gravy right before dinner is served. That’s where this go-to trick comes in. Believe it or not, you don’t need turkey drippings to make a winning gravy. The secret ingredient to be used instead? Oil.

Click the play button on the video below to see how it’s done.

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Creating Smooth, Rich Gravy — Thanksgiving Tip of the Day

by in Holidays, How-to, November 1st, 2011

homemade gravy
To create a smooth, rich gravy for Thanksgiving, gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.

Try making: Ina Garten’s Homemade Gravy recipe

Food Network Magazine shows you how to make the perfect gravy in seven simple steps (photos).


Emily’s Goose is Cooked

by in View All Posts, January 8th, 2009

Goose, cookedThough known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.

With a roasted goose as the key, I immediately flocked to Emeril’s recipe for Roast Port Glazed Goose with Tawny Port Gravy because of the stellar reviews.

As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.

Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.

I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.

I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.

Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.

EmilyFood Network Store guru and kitchen equipment geek