Grandma K’s Turkey Gravy Recipe

Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California

 

Grandma K's Turkey Gravy

Photo by Taste of Home©

Yield: 2 cups (approx. 16 servings)

Ingredients:

  • Reduced-sodium chicken broth
  • 1 shallot, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper

 

Directions: 

  1. Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
  2. Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46

Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

 

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium white onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
  • 4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • One 7-ounce carton plain whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 1/4 cup panko
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped dill weed
  • 1 teaspoon lemon zest

 

Directions:

  1. For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
  2. Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
  3. For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

 

 

Nutritional Facts:

Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.