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

– 1/2 cup butter

– 1/4 cup all-purpose flour

– half of cup diced mushrooms (any variety)

– 1/2 cup chopped onion

– 1/2 cup chopped celery

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

Instructions:

1. In a saucepan over medium heat, melt the butter.

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

3. Sprinkle within the flour and prepare dinner for 1 minute, stirring continually.

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

5. Season with salt and pepper to taste.

6. Serve instantly.

Indian: Murgh Yakhni

Indian: Murgh Yakhni

Murgh Yakhni is a wealthy and flavorful gravy for turkey without dripping created from chicken broth, spices, and yogurt. It is usually served with rice or roti (flatbread).

To make Murgh Yakhni, start by browning chicken in a large pot. Add onions, garlic, and ginger and prepare dinner until softened. Then, add in spices similar to cumin, coriander, turmeric, and pink chili powder. Pour in chicken broth and bring to a boil. Reduce heat and simmer for half-hour, or till the rooster is cooked by way of.

Once the hen is cooked, remove it from the pot and let it cool barely. Shred the chicken and add it again to the pot. Stir in plain yogurt and convey to a simmer. Cook for five minutes, or till the yogurt is heated through.

Serve Murgh Yakhni sizzling with rice or roti.

Thai: Nam Phrik

In Thailand, Turkey Gravy known as Nam Phrik.

Mexican: Mole Poblano

Mexican: Mole Poblano

Mole poblano is a fancy and flavorful sauce that’s typically served over turkey or rooster. It is made with a wide selection of spices, including chiles, cumin, cloves, and cinnamon, in addition to nuts, seeds, and chocolate. Mole poblano is often served with rice and tortillas.

Peruvian: Aji Panca

– Peruvian: Aji Panca

Vietnamese: Nuoc Cham

Nuoc Cham is a well-liked Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili peppers. It is usually used for dipping grilled meats, greens, and seafood. Nuoc Cham may be made in a big selection of methods, depending on the region of Vietnam it’s from. In northern Vietnam, Nuoc Cham is often made with a higher proportion of fish sauce, whereas in southern Vietnam, it’s made with the next proportion of lime juice. Some variations of Nuoc Cham also embody other elements, 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.