What I’m getting at is: Big Batch Gravy is advisable. No fries? Add chilled or frozen leftover gravy (about ½ cup for a brothy soup or up to 2 cups for something more stew-like) right to a pot of sautéed vegetables, meat, and/or cooked grains. Toss the ragù with cooked pasta; spoon it over roasted squash or polenta; or stuff it into a pot pie, shepherd’s pie, a pasty, or lasagna. I'm certainly not going to throw it away. I often use gravy, stock from a stew or braise, etc as a base for soup, thinned for quantity and texture. Probably because of pureeing it, after refrigerating it, there isn't a layer of fat to remove from the top. Sauté mushrooms (or whatever) plus onions, garlic, and maybe a little celery in a pan, then add gravy and equal parts milk and stock. Stir in a little water to loosen and simmer until the sauce is thick and everything is well coated. Any ideas? Then file your gravy plank into the freezer however you’d like. Slide that baking sheet into the freezer and leave it until the gravy is a solid plank. Sauté a pound of ground meat (or mushrooms or turnips or cauliflower), add a chopped onion and a few minced garlic cloves and sauté until softened (or add a few tablespoons caramelized onions), then add about 1 cup leftover gravy. So don’t toss it after Thanksgiving dinner! Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 2. Probably because of pureeing it, after refrigerating it, there isn't a layer of fat to remove from the top. Mix the vegetables and soups, and place the pot over heat. More dry turkeys have been saved by the stuff than one can imagine (not that your turkey would be dry—you’re part of the Epi community). Add chilled or frozen leftover gravy (about ½ cup for a brothy soup or up to 2 cups for something more stew-like) right to a pot of sautéed vegetables, meat, and/or cooked grains. The meat was browned and then onion, carrots and celery. Leftover gravy will keep in your fridge for about three days. Stir until everything is evenly coated, then add about 4 cups stock or water. But you can make your turkey sandwich richer and creamier by whisking gravy into mayonnaise. I just get the feeling it would be too greasy. Or use poutine at the inspiration to make a gravy-topped burger. © 2020 Condé Nast. After that time, you can boil any remaining gravy for three minutes to kill any bacteria, and then store it for another two days. Ad Choices. While the vegetables are cooking in the soups, prepare your beef and gravy mixture. If you aren’t making a soup right after Thanksgiving – go ahead and make stock and add the gravy into that, then freeze it for later. All rights reserved. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. I made a pot roast last night and am freezing and saving the leftover meat for another meal. I'd also use up any bits of meat and veg from the original dish - whizzing everything in a blender. Then wine and chicken broth and herbs. Done. I can freeze in small portions for other uses later. Absolutley use the gravy. One thing is for sure on Thanksgiving Day: it is better to have too much gravy than not enough. I’m talking about nextovering, the purposeful act of making more food than you need in one sitting so that you have extras to turn into something else. However, there was lots of delicious gravy left and I would like to use it for something tonight, but can't think of anything. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? When you think about it, gravy is nothing more than really concentrated broth (which may or may not be thickened with flour—either way, it’ll work here). Simply warm up gravy on the stove—thin it out with a little more stock or water if necessary—then drizzle at will. You may unsubscribe at any time. Turkey Shepherd’s Pie: Toss chopped turkey, leftover vegetables and leftover gravy together and turn into a casserole dish. Deepen the flavor with a dollop of miso; brighten it with a squeeze of lemon juice and a few fresh herbs. ALL RIGHTS RESERVED. Last night I made a slow-cooked lamb shank dish. Photo by Michael Graydon & Nikole Herriott. Soup: Blend leftover parsnips with plenty of pepper and a touch of cream if you have any, for a luxurious lunch. You worked hard on scraping up the brown bits, whisking in the stock (maybe you even made the stock from scratch), and seasoning that gravy just right. To preserve the quality, refrigerate any leftover gravy promptly and use it within two days. Cover with leftover mashed potatoes and bake in a … People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. 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Then pureed the liquid to make the gravy. Then slather away, or use as a dip for sliced chicken cutlets or steamed broccoli later in the week. 10 August 2008 at 6:49PM edited 30 November -1 at 12:00AM in Old Style MoneySaving. Turkey pot pie is a great way to use a variety of your leftovers. Unfortunately, gravy begins to separate if you hold it for too long. The frozen gravy will keep for at least 3 months—and, tbh, I’ve kept some around for upwards of 9 months. Many day-after-Thanksgiving sandwiches have boasted a slathering of chilled gravy. To revisit this article, visit My Profile, then View saved stories. Combine the leftover cubed beef, the leftover gravy, 1/2 can … Cook for 25 minutes, until the vegetables are done, but not mushy. If you’re looking for other options, think poutine (the Canadian favorite of fries topped with gravy and cheese curds). To revisit this article, select My⁠ ⁠Account, then View saved stories. How about poutine-inspired nachos: drizzle gravy over tortilla chips topped with melted cheese (we’d love a pickled jalapeño in there too). Still, your mashed potatoes want gravy, as does your dressing. https://www.tasteofhome.com/collection/ways-to-use-leftover-gravy Add chilled or frozen leftover gravy (about ½ cup for a brothy soup or up to 2 cups for something more stew-like) right to a pot of sautéed vegetables, meat, and/or cooked grains. But there are so many reasons to hang on to that gravy—and I don’t mean bourbon-gravy shooters, unless really savory drinks are your thing. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. If you’re going the stew route, you could even toss a plank of frozen gravy into your slow cooker with seared stew meat, a few vegetables, and some stock and cook it on low for about 8 hours or high for about 4. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cooked for three hours. What to do with leftover gravy/juice. Using gravy as gravy might be obvious, but it can go over more than just biscuits (not that there’s anything wrong with getting on the biscuits-and-gravy train). Cooked for three hours. Add it to a turkey pot pie. Bake in a 350-degree oven until browned and crisped on top, about 15 minutes. There's alot of this gravy left, probably 3-4 cups. However, big batch gravy often leaves leftover gravy in its wake, which can congeal into an unsightly glob that’s too often tossed. Gravy really adds a lot of flavor. This tastes really good as gravy but could I dilute it and have it be a soup now? Turkey Shepherd’s Pie: Toss chopped turkey, leftover vegetables … Any advice is appreciated. Simmer until it’s cooked to your liking. I used half and half of stock and wine so it's pretty 'winey' and I don't think would make a nice soup, but I don't want to waste it. If you won’t use it up in that time, pour the gravy into a zip top bag and lay it flat on a rimmed baking sheet. (Mushroom comes to mind.) This is almost the same idea as above but with less broth. I mean, crackle? Then pureed the liquid to make the gravy. Maybe even your mac and cheese wants gravy—I don’t know what your side dishes do when I’m not around. (My turkey soup recipe will be posted this week). © 2020 CHOWHOUND, A RED VENTURES COMPANY. There's alot of this gravy left, probably 3-4 cups. More in the mood for a deeply flavorful cream of something soup? Nextover it. So use that gravy as the base of your next wing-it soup. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.