Rich Turkey Gravy

Servings: 8 Cups
Preheat: 0
Prep Time: 

This recipe makes a generous amount of gravy — we find you can never have enough.


Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fa
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour


Pour pan juices through a fine-mesh sieve into a 2-quart glass measure (do not clean roasting pan), then skim off fat and reserve. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into a 2-quart measure, and reserve fat left in separator.) If there is less than 1/2 cup reserved fat, add melted butter.
Add enough turkey stock to pan juices to total 8 cups liquid (2 quarts). Straddle roasting pan across 2 burners, then add 1 cup of remaining stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, about 1 minute. Pour through fine-mesh sieve into glass measure with stock.
Whisk together reserved fat and flour in a 4-quart heavy saucepan and cook roux over moderately low heat, whisking, 5 minutes. Add hot stock with pan juices in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper.

Vinaigrette Dressing

Servings: —
Great on tomato salad

1/4 c. wine vinegar
3 tbsp. Dijon mustard
1 tsp. dried tarragon
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. freshly ground pepper
3/4 c. olive oil


Tomato Sauce For Pizza

Servings: 2 cups
Cook Time: 30 min
Source: Pizza California Style

2 Tblsp olive oil
3 medium garlic cloves, finely chopped
1/4 medium sized onion, finely chopped
14 ounces of can crushed tomatoes
1/2 Tbsp sugar
3/4 teaspoon dried marjoram
3/4 teaspoon salt
6 fresh basil leaves, finely chopped (or 1 tablespoon dried basil)

In a medium saucepan, heat the olive oil over medium heat. Add the garlic and onion and sauté until transparent, 3 to 5 minutes.
Add the remaining ingredients. Reduce the heat slightly and simmer, stirring frequently, until thick, 25 to 30 minutes.

Chocolate Sauce – Brendan

Servings: —
Prep Time: 10 min
Everybody knows that the best dessert in all the world is Chocolate Sauce over Vanilla Ice Cream, preferably Haagen-Dazs. This chocolate sauce is also used for ice cream desserts such as Pears Belle Helene.

1 C of high-quality whipping cream, not ultra pasteurized
1 C of Nestle’s dark chocolate chips, or a higher-quality semisweet chocolate, or 3 oz semisweet chocolate mixed with 1 oz unsweetened, or semisweet chocolate mixed with bittersweet chocolate, cut up. It is not necessary to gild the lily with expensive chocolate unless you have an over-indulgent palate and heavy pocketbook.

liqueur: 1 tbs.
strong fresh coffee: 1 tbs.
vanilla: 1 tsp
almond flavoring: dash

Makes 2 cups

Using a heavy bottomed pot, stir the cream with a wire whisk until it just barely shows bubbles around the edge.

Gradually add the chocolate, stirring continuously for about 5 minutes, or until the mixture thickens. Remove from heat and let cool, or pour it over ice cream and eat immediately.

Tomato Sauce II

Servings: —
Source: From Classic Italian Cooking by Marcella Hazan

Although this sauce is made with the same ingredients as Tomato Sauce I, it has a fresher, more delicate flavor. There are two reasons for this. First, the tomato is cooked much less, just enough to concentrate it, but not so long that its garden-sweet taste is altered. Second, the vegetables are cooked right along with the tomato instead of undergoing a preliminary saute’ing in oil. It is an excellent all-purpose sauce for every kind of pasta, from spaghettini to such thicker, stubby cuts as penne or ziti.

For 6 servings
2/3 cup chopped celery
2 pounds fresh, ripe plum tomatoes. If using canned tomatoes: Use 2 cups tomatoes and their juice. Start the recipe at Step 2, cooking the tomatoes with the vegetables as directed.
2/3 cup chopped carrot
2/3 cup chopped celery
2/3 cup chopped onion
1 tsp sea salt (less if table salt)
1/4 teaspoon granulated sugar
1/4 cup olive oil

Recipe X 6 (for freezer)

Costco-Size (1 big can) of tomatoes (12 Cups of tomatoes)
4 Cups of veges each (~1 1/2lb carrots, 8 celery spears, 2 large onions)
3 Tbs sea salt (less if table salt)
2t sugar
1 1/2 Cup Olive Oil


1. Wash the tomatoes in cold water. Cut them in half, lengthwise. Cook in a covered stockpot or saucepan over medium heat for 10 minutes.
2. Add the carrot, celery, onion,1 teaspoon salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes
3. Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes more. Taste and correct for salt

Tarragon Vinaigrette

Servings: —

1 egg
2 tsp dijon mustard
1 tsp salt
1/4 Cup tarragon vinegar
3/4 cup olive oil

Place egg, mustard, salt, vinegar in Cuisinart and process until blended. Gradually add oil through feed tube until emulsified.

Strawberry Vinegar

Servings: —
Source: Best of Gourmet – 1990 Edition (Condé Nast)
Make your own strawberry vinegar at home for use on fruits, salads, or in vinaigrette. The vinegar keeps in a dark, cool place indefinitely.

1 pint strawberries, hulled and sliced
2 cups white wine vinegar
2 tablespoons sugar

In a bowl stir together the strawberries, the vinegar, and the sugar and let the mixture stand, covered, at room temperature for 2 days.

Discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl. Transfer the vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades. The vinegar keeps in a dark, cool place indefinitely.

Strawberry Vin Santo Sauce

Servings: —
Source: Bon Appétit
May 2000
*Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.

1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel 1 pound fresh strawberries, hulled, quartered (about 4 cups)
1/3 cup sugar
2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel

Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)

Makes 2 cups