TO MAKE AHEAD:
If your turkey is done and being kept warm while the rest of your holiday sides are finishing, prepare the gravy. Cover and keep gravy warm for up to 1 hour. For leftovers, cover and store gravy in the refrigerator. Reheat as needed. For the No-Drippings Gravy, you can make the gravy up to 3 days ahead; cover and chill. To serve, in a saucepan reheat gravy over medium heat until bubbling. If gravy is too thick, add additional chicken broth until desired consistency.
SHERRIED MUSHROOM AND SHALLOT GRAVY:
Prepare gravy as directed, except stir in 2 to 3 tablespoons sherry with the broth mixture in Step 3. Meanwhile, in a large skillet melt 2 tablespoons butter over medium-high heat. Add 2 cups sliced fresh cremini and/or button mushrooms, 1/4 cup chopped shallots (2 medium), and 1 clove garlic, minced. Cook and stir until mushrooms are beginning to brown. After straining gravy, stir in mushroom mixture and 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed. Makes 2 1/2 cups.Nutrition Facts per 1/4 cup: 93 cal., 2 g protein, 4 g carb., 8 g total fat (3 g sat. fat), 11 mg chol., 0 g dietary fiber, 3% vit. A, 2% vit. C, 176 mg sodium, 1% calcium, 2% iron.
CREAMY CRACKED PEPPERCORN AND GARLIC GRAVY:
Prepare gravy as directed, except before adding flour to the fat in Step 2, add 3 cloves garlic, minced, to the fat; cook and stir over medium heat for 2 minutes or until garlic is fragrant and beginning to brown. Add flour as directed. Stir in 1/4 cup whipping cream and 2 teaspoons Worcestershire-style marinade for chicken with the broth mixture in Step 3. Continue as directed. After straining gravy, stir in 1 teaspoon cracked black pepper. If desired, stir in 1 tablespoon snipped fresh parsley. Makes 2 1/4 cups.Nutrition facts per 1/4 cup: 93 cal., 1 g protein, 4 g carb., 8 g total fat (3 g sat. fat), 15 mg chol., 0 g dietary fiber, 2% vit. A, 1% vit. C, 188 mg sodium, 1% calcium, 2% iron.
BUTTERMILK-SAGE GRAVY:
Prepare gravy as directed, except add only enough broth to drippings to make 1 1/4 cups total liquid in Step 1. Stir in 1 cup buttermilk or sour milk.* Continue as directed. After straining gravy, stir in 2 teaspoons snipped fresh sage. Makes 2 cups.Nutrition Facts per 1/4 cup: 86 cal., 2 g protein, 5 g carb., 7 g total fat (2 g sat. fat), 8 mg chol., 0 g dietary fiber, 1% vit. A, 1% vit. C, 176 mg sodium, 4% calcium, 1% iron.
ROSEMARY-MADEIRA GRAVY:
Prepare gravy as directed, except add stir in 1/3 cup Madeira or dry white wine and 2 teaspoons snipped fresh rosemary with the broth mixture in Step 3. Continue as directed. If desired, strain gravy to remove rosemary before serving. Makes 2 1/4 cups.Nutrition Facts per 1/4 cup: 76 cal., 1 g protein, 3 g carb., 6 g total fat (2 g sat. fat), 6 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 176 mg sodium, 0% calcium, 1% iron.Nutrition Facts per 1/4 cup: 76 cal., 1 g protein, 3 g carb., 6 g total fat (2 g sat. fat), 6 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 176 mg sodium, 0% calcium, 1% iron.
NO-DRIPPINGS GRAVY:
Prepare gravy as directed, except replace the fat with 1/4 cup butter and replace drippings with reduced-sodium chicken broth or chicken stock. Makes 2 cups.Nutrition Facts per 1/4 cup: 69 cal., 1 g protein, 3 g carb., 6 g total fat (4 g sat. fat), 15 mg chol., 0 g dietary fiber, 4% vit. A, 0% vit. C, 238 mg sodium, 0% calcium, 1% iron.
