Sunday, 24 November 2019

Turkey Gravy - extra gravy for left overs!



The season is here and I am ready! I have made my favorite Cranberry Sauce and my pastry is done and in the refrigerator for my Pecan Pie. 
Find links to more Thanksgiving recipes after the gravy recipe.

I have found that there is NEVER enough gravy for the sides of potatoes, stuffing and the main dish of turkey. Wee Bear loves gravy and left over stuffing. So, I usually ask the butcher if they have any turkey wings. This year I found them fresh and  frozen in Safeway, and scooped them up!! Yay!  

I prepare up to a week ahead! This way, you do not need to rush to make the gravy with the turkey in the heat of the storm. You can make that turkey gravy after dinner is done or even the next day, by deglazing the pan and refrigerating the juices.

Turkey Gravy

4 turkey wings or a mixture of backs and wings (ask your butcher, I found them frozen and fresh at Safeway)
2 medium onions quartered
1-cup water
8 cups chicken broth, divided
2 medium carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
4 springs fresh thyme
¾ cup All purpose flour 

4 tablespoons unsalted butter
1 teaspoon freshly ground black pepper

Optional 4 cloves of garlic
Optional a few drop of gravy master


Preheat the oven to 400°F.

Place the wings and the onions in a large roasting pan (add the garlic if you choose to use it.) Place the pan into the preheated oven and roast for 1½ hours.

After it is done, transfer the wings and the onions to a large pot (at least 6 quart).










Add the cup of water to the roasting pan and deglaze the pan, scraping up all the bits from the bottom. Add the water and drippings to the pot with the turkey wings. Add 6 cups of the chicken broth, the celery, carrots, and thyme to the pot. Bring to a boil and reduce heat to a simmer and simmer uncovered for 1½ hours. Stir and break up the turkey pieces occasionally.

Remove the wings and save them or discard them. (I shredded them for our dogs.)

Strain the broth into a smaller pot and discard the vegetables. Skim off any fat.

Melt 4 tablespoons butter in a sauce pan, add the flour, cook for a few minutes, add the remaining 2 cups of chicken broth. Bring the broth in the saucepan to a gentle boil and whisk in the flour/chicken broth mixture, whisking constantly. Bring to a boil and let it boil for 4-5 minutes to thicken. When it coats the back of a spoon it is done. Season to taste with salt, pepper, and a little garlic salt if you choose to use it. It’s done. (You can add a drop or two of Gravy Master to make it a little darker) Pour into serving vessel or into sealed containers to refrigerate for up to a week or freeze up to a month. Enjoy!


Links to my favorite Thanksgiving recipes-

Field greens, poached pears and gorgonzola 
Butternut Squash Soup 
Pumpkin Soup 
Corn on the cob- micro wave 
Salt Crescents 

Left Over Turkey

Turkey, Brie and Cranberry sandwiches 
The Gobbler turkey sandwich 
Turkey Soup with stuffing dumplings 
Turkey Tortilla Soup 
Turkey Pot Pie  



Thursday, 14 November 2019

Instant Pot Chili





A good chili is often made on the weekends when there's time to soak the beans overnight, and you have a few hours to cook on the stove top. With this recipe, you can cut the prep time down significantly using the instant pot. With this all in one vessel you can saute the ingredients and pressure cook the beans in just under an hour!

Tuesday, 12 November 2019

Creamy Chicken Enchiladas



These creamy chicken enchiladas are amazing! I started with a basic recipe a few months ago and have perfected it to "Wee Bear" status! It has lots of creamy sauce and it is soooo delicious! This will be the last enchilada recipe that you will ever try!  45 minutes start to finish.....you are going to love them!!

Friday, 11 October 2019

Tarragon Chicken


When it comes to cooking traditional French food, most people think of a complex concoction of ingredients in a Le Creuset pot, which has been simmering for hours and hours on the cook top. 

Monday, 23 September 2019

Barley Soup



Fall is here, the weather has cooled, sweaters abound and boots are being worn! Fall means the kids are back to school and the grand parents are headed south to warmer weather. Everyone is busy running kids to soccer, ballet and football...life is busy! I always cook up a big pot of this delicious barley soup when the weather starts to turn. It's does bring back memories of my childhood, Mom would make a version of barley soup– a sustaining dish full of vegetables and cured meat, that’s actually more of a meal than a soup, and perfect for this time of year. This Swiss soup that can be dinner with a thick piece of crusty bread!

Monday, 2 September 2019

Orecchiette with clams and Sausage


 We are in Newport, Oregon enjoying the last bit of Summer. With the ocean in front of us, all I can think of is little neck clams....my favorite food! We went to the local fish market and I bought 3 lbs of clams. For Wee Bear, I proceeded to the grocery to buy hot Italian sausage, pasta and Parmesan. I had a idea for dinner........

Pasta and clams = a food hug in a bowl. Pasta is one of Wee Bear's all time comfort foods. He needs a "Noodles for life" Tee shirt!

Thursday, 29 August 2019

Jalapeno Sauce



Summer is coming to a close as Labor Day approaches and the kids are off to school shortly after. I know in the southwest the kids are already back to school, but, here in the Pacific Northwest, the kids start school after Labor day. For my husband and I Labor Day means firing up the grill and making burgers. To me there is nothing better than a grilled, homemade hamburger. Especially when you are topping it with cheese, a thick slice of raw onion, crispy lettuce and garden fresh tomato. This just happens to be my hubster's idea of the ultimate burger but I took it a step further and made some jalapeƱo sauce. YUMMY!!