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For many, turkey and all the trimmings, or fixings depending on which side of the Mason-Dixon line you're from, is an incomplete dish without a liberal dousing of silky gravy to moisten things up.
Levy noted that The Lions anticipate serving 1,800 turkey legs — and 3,500 pounds of turkey in all — while also dishing up 3,000 pounds of mashed potatoes, 2,000 pounds of stuffing, 700 pounds ...
This gravy comes together in minutes—and you won't miss roasting a whole turkey or chicken to make it. Get the Vegetarian Gravy recipe . PHOTO: BRYAN GARDNER; FOOD STYLING: ADRIENNE ANDERSON
Step 1: Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly ...
A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.
1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan.
Sue Selasky's roast turkey with sage pan gravy sits ready to eat in the Detroit Free Press test kitchen on Tuesday, November 13, 2012. JARRAD HENDERSON/Detroit Free Press
Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.