Ree Drummond’s Cornbread Dressing and Turkey Gravy | The Pioneer Woman | Food Network

Ree is sharing all her great recipes, tips and secrets to pulling off the complete Thanksgiving feast! On the menu are some of Ree’s favorite sides, from homemade Cornbread Dressing to Turkey Gravy.
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Get the Turkey Gravy recipe ► https://foodtv.com/34V8Yao
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Turkey Gravy
Recipe courtesy of Ree Drummond
Total: 40 min
Active: 20 min
Yield: 4 cups (8 servings)
Level: Easy

Ingredients

Turkey giblets
1/4 cup or so turkey fat, from roast turkey drippings
1/3 cup all-purpose flour, plus more if needed
32 ounces low-sodium chicken broth, plus more if needed
Black pepper

Directions

Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes. Remove the giblets and set aside; reserve the water in the saucepan.

In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat until it’s all worked together into a paste. If the paste is too thick or clumpy, add in a little more grease. If it’s too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.

Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it’s too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up.

Add plenty of black pepper. Chop the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!

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Ree Drummond’s Cornbread Stuffing and Turkey Gravy | The Pioneer Woman | Food Network

It’s 700 a.m. It’s Thanksgiving. We’re having a huge feast up at the lodge. The kids and lad are out feeding cattle and horses, and I’m headed up to the lodge to get a jump start on the meal. I’m making cornbread stuffing with sausage and apples. I’ve got four cups of diced cornbread. And then I’ve got four cups of chabata, just a real artisan crusty loaf. And then four cups of cubed French bread. This is the great thing to do ahead of time. You can always cut up the bread for the stuffing the day before because it can’t get too dry. The drier the better. Aside from the bread, I’ve got all the elements ready. All I have to do is assemble it. Starting with Italian sausage. So, all I did was just throw a pound of Italian sausage in a large skillet over medium heat. Then, I just stirred it around until it was totally brown. The next element are these beautiful apples sauteed with onion, brown sugar, and a little wine. And the final element are these mushrooms which I roasted earlier. I just quartered 32 oz of white button mushrooms that had been washed and dried. Then I drizzled on four tablespoons of olive oil, sprinkled on a little salt, then stirred them around to coat them. Then I roasted them in the upper part of a 500°ree oven for about 20 minutes. And I gave them a stir halfway through. And the mushrooms just go right in. And I don’t think I can add anything else. The bowl is full now. I’m just going to give it a little bit of a toss. Whoop. I probably needed a bigger bowl. All right, that’s all stirred together. Now, the final element I’ll add is this glorious, flavorful, yummy herb and broth mixture. I’ll show you how I made it. So, in the same skillet I used for everything else, I just added 32 oz of low sodium chicken broth. Then I added half a teaspoon of ground thyme, half a teaspoon of ground sage, a four a teaspoon of turmeric for great great color, two teaspoons of minced rosemary, half a teaspoon of kosher salt, and some black pepper to taste. All right, the final final thing, and I really mean it this time, that I’m going to add to the stuffing is some minced parsley. It just adds a nice green nice freshness to the stuffing. And then I’m going to add in a little bit of salt and some pepper. Little extra. And then just toss it together. That’s it. Stuffing’s done. So, I’m going to whip up another one of my very favorite Thanksgiving side dishes, green beans and tomatoes. It starts with eight slices of bacon. I just cut them into chunks and I’ve been sautéing it just over medium low heat. I just wanted to render the fat. So now I’m going to throw in one chopped onion, bacon, and onions cooking. I mean, there is nothing like it. I don’t want to get too much color on it. I just want the onions to start cooking a little bit. All right. Now, I’ve got some fresh green beans, and I just washed them up. And I am very relaxed about trimming green beans. I just sort of stack up a few and chop off the ends. This is about 2 lbs of green beans. All right. Now, on top of the green beans, I’m just going to add three regular cans of whole tomatoes. You can do diced tomatoes, but I really like the big red chunks in the dish. Now, I’ll add in some salt and pepper. Good amount of black pepper. And then this is the essential ingredient, cayenne pepper. It gives it just a little bit of spice. And I hate to say it, but that’s it. I’m just going to give them a quick stir. Put the lid on and let them simmer for an hour. And that’s another dish done. And now I’m going to move on to one of my favorite Thanksgiving side dishes, sweet roasted acorn squash wedges. Got all the acorn squashes sliced. And I’ll just arrange the slices in a couple of big dishes. I put the skin side down in the pan. I love Thanksgiving. Now I have two sticks of butter. They’re room temperature, nice and soft. throw them into the bowl. And then I’ll just throw in about a cup of brown sugar. This is where the sweet comes in. I’ll sprinkle in a little salt. And then I have a few sprigs of rosemary. And then I like to add just a little bit of chili powder to the butter mixture. It just gives it a little bit of a different flavor, a little bit of heat. It’s really, really nice. And then I’ll just smear all of this together. Mix the butter with the sugar. It’s going to turn into this delicious paste that I could probably eat with a spoon if I wanted to. Now, I’m just going to smear this mixture all over the top of the squash wedges. I have this adorable little spatula. It’s just perfect for this job. Okay, now I’m just going to pop these into the fridge. They’ll sit in there until it’s time to throw them in the oven. And that is one easy and very impressive dish. Really delicious. All right, the last thing I have to do is make the turkey gravy. The turkeyy’s out of the pan. I poured all the yummy drippings out of the pan and I let the grease separate from the drippings. All right. Now, into the grease, I’m going to sprinkle in some flour and I’m going to make a nice rue out of all of this turkey yumminess. And then just whisk it together. If the paste seems to be overly greasy or if the grease starts to separate from the paste, I just sprinkle in more flour. I’m going to grab a carton of low sodium chicken broth. I always use low sodium chicken broth when I make gravy cuz then I can always add in more salt later. And I’m just going to whisk it around while I add the broth. Okay, next thing I’m going to do is pour in some of the drippings. Now, the drippings are all the liquid from the turkey minus the fat. I’m going to pour in about a third of them. I don’t always pour them all in at once. Now, I’m just going to let the gravy cook over medium low heat. It’s going to get thick and start bubbling. And while it does that, I’m going to get to work on the giblets. I’ve been boiling them just in simmering water. And I’m going to chop them up and add them back to the gravy. And that just makes even more flavor. Now, I also boiled the neck. I don’t want any part of the turkey to go to waste. And I’m just going to get a little bit of the meat off just to have a little added texture, a little added flavor. So I’m going to go ahead and throw all the giblets in. Then I’m going to stir them all in. Now this just needs to thicken for a couple more minutes and then everything is ready.