A really great gravy recipe for Thanksgiving?

We have a huge family get-together every year for thanksgiving, and we go all out in the food department. The only exception is that the only gravy is the standard jar-o-blandness that you buy at any store in America. I did a google search, but I really can't find a good recipe for homemade gravy. I'm looking for something really unique, perhaps with spices not normally associated with gravy. I'd love to be able to show up and offer an alternative to same old bland gravy.A really great gravy recipe for Thanksgiving?
this is a very old fashioned gravy recipe... .... it is not thanksgiving around our home without it..... the only thing is i always double the recipe because people put it on everything.... it really does not sound like much but it is sooo very good.... and simple...





GREAT GRANDMOTHER'S HOMEMADE THANKSGIVING GRAVY


INGREDIENTS................


2 1/2 cups of turkey stock (if you do not have enough broth from the turkey, you can use canned chicken broth)


6 boiled eggs, chopped


1 small container of chicken liver, boiled and chopped (the liver from the turkey is never enough)


3 tablespoons all purpose flour or may use 2 tablespoons cornstarch


salt and pepper to taste


1/2 cup milk


DIRECTIONS.....


In a large saucepan over medium heat combine broth, liver and eggs.. in a cup mix together flour, milk, salt and pepper until thoroughly mixed ( no lumps)... add slowly to broth mixture stirring as you add.. continue cooking and stirring over medium-high heat until gravy thickens to desired consistancy....





HAPPY THANKSGIVING.......... =)








A really great gravy recipe for Thanksgiving?
For gravy


1 large onion


1 1/2 cups dry white wine


4 cups Turkey Giblet Stock plus additional for thinning gravy


1/3 cup all-purpose flour








Garnish: large bouquet of mixed fresh herb sprigs








Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for saut茅ing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.





In a large, heavy skillet saut茅 onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.






I know this sounds strange but if you want something easy and different get a couple of cans of that bland old gravy and stir in a jar of red current jelly (the 12 ounce size) The sweetness is a huge surprise and makes turkey juicy sweet and yummy.
This is the gravy I've been using for the past three years.





Rich Turkey Gravy





* 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 fat


* About 9 cups hot brown turkey stock


* 3/4 cup all-purpose flour





Preparation





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.





Cooks' note: Gravy can be thickened using cornstarch instead of a roux. Discard fat from pan juices. Cool 1 cup of stock (uncovered) or bring to room temperature. Stir the 1 cup stock into 1/2 cup plus 1 tablespoon cornstarch in a bowl until cornstarch is dissolved. Pour 8 cups stock with pan juices (see recipe, above) plus deglazed pan drippings into a 4-quart heavy saucepan and heat over high heat until hot. Stir cornstarch mixture, then add to hot stock in a stream, whisking constantly. Bring gravy to a boil, whisking constantly, then stir in any turkey juices from platter and boil gravy, whisking, 1 minute. Season with salt and pepper.
Gravy Recipe #1 - Pan Gravy





1 c. fat or meat drippings, hot


1 c. flour (8 oz)


1 Tbsp. salt


1 tsp. pepper


1 gallon of water and/or meat stock





Stir flour into meat drippings until smooth. Add salt and pepper, and gradually,


stirring CONSTANTLY, the meat stock. Cook until smooth and thick.


makes 25 servings.





Variations:


Brown: Use 10 oz. flour and brown in fat.


Cream: Substitute milk for the water or stock


Giblet: Use chicken or turkey drippings for the fat


and chicken or turkey broth for the liquid. Add


1 qt. cooked giblets, chopped.


Onion: Lightly brown 1 lb. thinly sliced onions in fat before


adding flour.


Tomato: Increase fat and flour to 12 oz. each. Substitute


2 qt.. canned tomatoes for 2 qt. of the water.





Gravy Recipe #2 - Brown Gravy


8 oz. butter or margarine


1 gal. plus 1 cup Beef Stock


1/2 tsp. pepper


Salt to taste, approx. 1 Tbsp. unless beef stock is already salty


12 oz. flour


1 Tbsp. plus 1 tsp. onion powder





Melt better in stock pot. Blend in flour and cook on med. heat stirring


frequently until brown 8 - 10 min. Slowly stir in Beef stock and seasonings.


Blend well and bring to a boil. Reduce heat. Simmer on med. heat


STIRRING CONSTANTLY until thickened 6-8 min.


Serve over mashed potatoes, meats, etc. Yields 1 gallon.





Gravy Recipe #3 - Creamy Turkey Gravy





8 qt. turkey or chicken broth*


2 Tbsp. onion powder


4 tsp. garlic powder


4 tsp. salt


2 tsp. pepper


2 c. cornstarch


2 c. cold water


2 c. half and half (coffee cream)


2 tsp. browning sauce





In a large kettle, bring broth and seasonings to a boil. Combine cornstarch


and cold water, gradually add to boiling broth (use a whisk). Cook and stir


2 minutes. Add cream and browning sauce.


Enough gravy for 20 servings of open faced turkey sandwiches


2 slices of bread per serving.





*Turkey broth can be easily made by simmering turkey giblets, necks


or other parts in water for several hours. If you are cooking a whole


turkey, the giblets and neck from the turkey should make at least 1 gallon of broth.





Gravy #4 - Roast Turkey Gravy


You can also make turkey gravy very simply but making the broth,


as directed above, then draining all the grease from the roasting pan;


next, add hot water or vegetable water to the turkey pan and scrape


all the brown bits into the water. Add the water to the broth.


Mix together approx. 1 cup of flour and 2 c. of cold water.


Combine until smooth. You might have to strain this.


Next, whisk in the flour mixture to the boiling broth.


Add more flour water mixture if needed. Boil several minutes until


thickened, add salt, approx. 1 Tbsp. per gallon, or to taste.


Almost fat free gravy and delicious!





Gravy Recipe #5 - Meat Roast Gravy





2 1/2 c. fat, butter or drippings


3 c. flour


24 c. water or natural juices from roasts


Salt and pepper





Allow brown drippings to remain in pan. Measure fat or drippings.


Add flour and stir until smooth. Add water or natural juices or both mixed


and stir until thickened. Boil gently 5 min. Season with salt and pepper.


Gravy should be slightly salty. Gravy should also be a rich brown


color, if not add some Kitchen Bouquet, a few drops at a time, it's


very concentrated.


Kitchen Bouquet is a gravy browning product, available in most food stores.