Turkey Gravy Variations From Around The World

Turkey Gravy Variations from Around the World

French: Velouté de Dinde aux Champignons

Velouté de Dinde aux Champignons (French Turkey Gravy with Mushrooms)

Ingredients:

– 1 cup turkey stock

– half of cup butter

– 1/4 cup all-purpose flour

– 1/2 cup diced mushrooms (any variety)

– half of cup chopped onion

– 1/2 cup chopped celery

– half teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1. In a saucepan over medium warmth, soften the butter.

2. Add the onion, celery, and mushrooms and sauté till softened.

3. Sprinkle in the flour and cook for 1 minute, stirring continually.

4. Whisk in the turkey stock and convey to a simmer.

5. Season with salt and pepper to style.

6. Serve immediately.

Indian: Murgh Yakhni

Murgh Yakhni is a rich and flavorful pan gravy turkey drippings recipe produced from hen broth, spices, and yogurt. It is often served with rice or roti (flatbread).

To make Murgh Yakhni, begin by browning hen in a big pot. Add onions, garlic, and ginger and prepare dinner until softened. Then, add in spices similar to cumin, coriander, turmeric, and red chili powder. Pour in hen broth and convey to a boil. Reduce heat and simmer for 30 minutes, or till the rooster is cooked via.

Once the rooster is cooked, remove it from the pot and let it cool slightly. Shred the chicken and add it back to the pot. Stir in plain yogurt and convey to a simmer. Cook for 5 minutes, or until the yogurt is heated through.

Serve Murgh Yakhni hot with rice or roti.

Thai: Nam Phrik

In Thailand, Turkey Gravy is called Nam Phrik.

Mexican: Mole Poblano

Mexican: Mole Poblano

Mole poblano is a fancy and flavorful sauce that is typically served over turkey or chicken. It is made with a wide range of spices, together with chiles, cumin, cloves, and cinnamon, in addition to nuts, seeds, and chocolate. Mole poblano is usually served with rice and tortillas.

Peruvian: Aji Panca

– Peruvian: Aji Panca

Vietnamese: Nuoc Cham

Nuoc Cham is a well-liked Vietnamese dipping sauce produced from fish sauce, lime juice, sugar, garlic, and chili peppers. It is usually used for dipping grilled meats, greens, and seafood. Nuoc Cham can be made in a wide range of methods, depending on the area of Vietnam it is from. In northern Vietnam, Nuoc Cham is often made with a better proportion of fish sauce, while in southern Vietnam, it’s made with the next proportion of lime juice. Some variations of Nuoc Cham also embrace different components, corresponding to carrots, daikon radish, or peanuts. Nuoc Cham is a versatile sauce that can be utilized as a marinade, dipping sauce, or salad dressing.