Best Gingersnap Gravy Recipes

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

SAUERBRATEN WITH GINGERSNAP GRAVY

Steps:

• 1. Place the roast in a deep ceramic or glass bowl. Most crock pots have a removable one. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over teh roast. Chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade. dry it well with paper towels and strain the marinade into a bowl. Reserve the onions and one cup of marinade.
• 2. In a Dutch oven, brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed gingersnaps and simmer, covered for 1 to 1 1/2 hours. Turn often. Add one cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
• 3. In a small bowl, mix sour cream with flour. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. Slice the meat into 1/4 inch slices. Add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it. Makes 8 to 10 servings.

PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
• Place roast in shallow roasting pan; fat side up.
• Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
• Stuff pockets with the vegetable filling.
• Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
• Remove roast from pan; keep warm; reserve pan drippings.
• To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
• Add enough water to make 1 cup and pour back into the pan.
• Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
• Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
• Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
• Add pan juices from roasting pan and the can of beef broth.
• Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
• Break gingersnaps into pieces and add to skillet.
• Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
• Strain gravy, and keep warm.
• To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.

MOLASSES-BRINED TURKEY WITH GINGERSNAP GRAVY

Steps:

• For stock:
• Combine broth, carrots, celery, onion, and bay leaves in large saucepan. Add reserved neck, heart, and gizzard. Bring to boil; reduce heat to medium-low and simmer until stock is reduced to 3 1/4 cups, about 1 hour. Strain turkey stock into medium bowl. (Can be made 1 day ahead. Cover stock and refrigerate.)
• For brine and turkey:
• Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
• Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.
• Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• For gravy:
• Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. Add onion and thyme. Sauté until onion browns, about 10 minutes. Add turkey stock, gingersnaps, 3 tablespoons cider vinegar, and Worcestershire sauce. Add 2 cups degreased pan juices and bring to boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and cream, if desired.
• Serve turkey with gravy.

THYME-ROASTED TURKEY WITH GINGERSNAP GRAVY

Steps:

• For thyme butter:
• Mix first 5 ingredients in small bowl to blend. (Thyme butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
• For turkey:
• Set rack in bottom third of oven and preheat to 350°F. Rinse turkey inside and out; pat dry with paper towels. Discard any pieces of fat from cavities. Sprinkle main cavity of turkey with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons thyme butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. If not stuffing, place 6 thyme sprigs and 1/2 cup onions in main cavity. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons thyme butter over outside of turkey. Cover turkey breast loosely with foil. Scatter 2 1/2 cups onions and reserved turkey parts in pan around turkey. Pour 2 cups broth into pan.
• Roast turkey 1 1/2 hours, lifting foil to baste with pan juices every 30 minutes. Add 1 1/2 cups broth to roasting pan. Roast turkey 30 minutes; baste with pan juices. Add 1 cup broth to pan. Remove foil. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting turkey with pan juices every 30 minutes and adding 1/2 cup broth to pan if juices evaporate, about 1 hour longer for unstuffed turkey and 1 hour 30 minutes longer for stuffed. Transfer turkey to platter. Brush turkey with remaining thyme butter. Tent turkey loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Discard neck, gizzard, and heart from roasting pan. Strain turkey pan juices into large measuring cup. Spoon fat from top of pan juices; discard fat.
• Meanwhile, prepare gravy:
• Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until tender, about 5 minutes. Add 1 tablespoon chopped thyme, ginger, and cayenne; stir 1 minute. Add broth; increase heat to high and boil until liquid is reduced to 3 cups, about 12 minutes.
• Add turkey pan juices, gingersnap cookies, and any accumulated juices from turkey platter to gravy base in saucepan. Boil until gravy is thick enough to coat spoon, whisking to dissolve gingersnaps, about 2 minutes. Mix in remaining 1 tablespoon chopped thyme. Season gravy to taste with salt and pepper. Serve turkey with gravy.

PORK CHOPS WITH GINGERSNAP GRAVY

Steps:

• In a skillet, brown chops in hot oil on both sides.
• Drain on paper towels.
• Place chops in a baking dish.
• Drain excess fat from skillet.
• Add onion and 1 1/4 cups water.
• Cover and simmer 2 minutes or until onions are tender.
• Add remaining ingredients.
• Cook and stir just until bubbly.
• Gravy will thicken with the gingersnaps.
• Spoon over chops.
• Bake, covered, in 375 degree oven for 50-55 minutes or until hot-- OR-- cover skillet and allow to simmer on low for 40 minutes.

GINGERSNAP GRAVY

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the fat and butter in a large skillet over medium heat.
• When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
• Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
• Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
• Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
• Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
• During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
• Strain the gravy.

MOLASSES BRINED TURKEY WITH GINGERSNAP GRAVY

Steps:

• For brine and turkey:
• Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. (I used my canning pot.) Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
• Set rack at lowest position in oven and preheat to 350°F Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape.
• Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer.
• Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees).
• For gravy:
• Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. Add onion and thyme. Sauté until onion browns, about 10 minutes. Add turkey stock, gingersnaps, 3 tablespoons cider vinegar, and Worcestershire sauce. Add 2 cups degreased pan juices and bring to boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens, about 4 minutes. Season gravy to taste with salt and pepper, adding remaining tablespoon vinegar and cream, if desired. (( I added the vinegar but not the cream )).
• Serve turkey with gravy.

THICK PORK CHOPS WITH GINGERSNAP GRAVY

Steps:

• 1. Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
• 2. In a Dutch oven or large heavy pot, heat the oil and add the onion and salt and cook on medium for 7 minutes. Add the gingersnaps, beer, ground ginger, sugar, pepper and cinnamon. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes. Whisk to smooth gravy.
• 3. Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
• 4. Oil an ovenproof skillet and heat it until it is very hot. Sear the pork chops on both sides until they turn golden. Place pan in oven and roast pork chops from 5-10 minutes, depending on thickness. They should reach 135F. on a meat thermometer. Let them rest 10 minutes.
• 5. Place cooked egg noodles on each plate and add one chop on each plate. Ladle gravy over noodles and serve extra gravy in a bowl on table.

BRISKET WITH GINGERSNAP GRAVY

Steps:

• Preheat oven to 325°. Place brisket in a roasting pan. In a small bowl, combine the water, chili sauce and soup mix; pour over meat. Cover and bake until meat is tender, 2-1/2 to 3 hours. Cool; cover and refrigerate overnight., Preheat oven to 350°. Remove meat and cut into 1/4-in.-thick slices; return to the pan. Sprinkle with gingersnap crumbs. Cover and bake until heated through, 30-45 minutes.

CORNBREAD PUDDLE CAKES W/ SAVORY GINGERSNAP GRAVY

Steps:

• 1. Preheat oven to 425 degrees. Heat heavy cream, evaporated milk, creamed corn, sugar, cornmeal and salt till thoroughly combined in a medium sized heavy saucepan, stirring frequently, then simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool for 5 minutes, stirring occasionally, then whisk in egg yolks.
• 2. Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.
• 3. Spread mixture evenly in 6 to 8 generously buttered 7 oz ramekins. Bake for 15 to 20 minutes. Be careful not to over bake. You want the middle to be very moist, but not runny. NOTE: I needed 8 portions for my dinner party but you can easily fill only 6 of the 7 oz ramekins. The puddle cakes rise some and will deflate a little after baking.
• 4. While the puddle cakes are baking, combine your spices for the seasoning mix and set aside. Saute the onions and garlic in 2 T of the butter until softened but not browned, then add the seasoning mix and saute to blend.
• 5. Add 3 cups of chicken stock, boiling to reduce to approximately 2 cups NOTE: Reduce the broth so you will have more of an intensified chicken broth. The time for this will vary - for my range this took about 15 minutes, uncovered. Add the crumbled gingersnaps and heat until softened, then whisk to blend. Whisk in the remaining 1 T of butter. NOTE: When you taste this gravy on its own you are going to think it is really spicy (great on mashed potatoes!) but when you taste it with the delicate flavor of the puddle cakes they complement each other well. Two of my sisters who do not like spicy foods at all even enjoyed them together.
• 6. Let the puddle cakes cool briefly and then serve either in the baking dish or run a knife around the rim and gently remove. Serve with a generous dollop of gingersnap gravy. Because of the creamy texture of the souffles paired with the gravy this dish goes very well with any simply prepared grilled meat. And if you have any leftover souffles serve with a spicy dish of chili topped with all the fixings! Boo Yah!

MOLASSES-BRINED TURKEY WITH GINGERSNAP GRAVY

Steps:

• PreparationFor stock: Combine broth, carrots, celery, onion, and bay leaves in large saucepan. Add reserved neck, heart, and gizzard. Bring to boil; reduce heat to medium-low and simmer until stock is reduced to 3 1/4 cups, about 1 hour. Strain turkey stock into medium bowl. (Can be made 1 day ahead. Cover stock and refrigerate.) For brine and turkey: Line very large (about 16-quart) bowl with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts water, salt, sugar, molasses, 1 bunch thyme, and 1/2 bunch sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours. Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Place turkey on small rack set in large roasting pan. Fill main cavity with remaining 1 bunch thyme and 1/2 bunch sage, onions, and garlic. Stir oil, pepper, chopped thyme, and chopped sage in small bowl to form paste; smear all over outside of turkey. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey 1 hour, tenting loosely with foil if browning quickly. Turn pan around; roast turkey 30 minutes. Pour 1 cup broth over turkey; re-tent loosely with foil. Roast turkey, basting with 1 cup broth every 30 minutes until thermometer inserted into thickest part of thigh registers 175°F, about 2 hours longer. Transfer turkey to platter. Remove vegetables and herbs from main cavity and discard. Spoon any juices from cavity into roasting pan. Let turkey stand 30 minutes (internal temperature will increase 5 to 10 degrees). For gravy: Strain pan juices into bowl. Spoon off fat, reserving 2 tablespoons. Heat reserved 2 tablespoons turkey fat in heavy large saucepan over medium-high heat. A