TURKEY GRAVY

21.09.2008 | Author: Cook | Posted in Turkey
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TURKEY GRAVY


Servings: 6
Ingredients: 

  • 1    Onion, sliced
    • 

  • 2 c  Pan juices (add water if
    • 

  • -nec. to make 2C)
    • 

  • 1/2 c  Skimmed turkey fat
    • 

  • 1 c  Half and half
    •

Turkey giblets and neck
Celery leaves
4Tbs brandy

Remove liver and set aside. In saucepan, cover giblets and meck with
lightly salted cold water; add a few celery leaves and onion slices. Cover
and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop
giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan
juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey
fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices.
Whisk in half and half. Stir in giblets. Cook until thickened and bubbly,
then 1 minute more. Stir in brandy.

This makes tons of gravy….plenty for leftovers. You can easily cut the
recipe in half.

Someone asked for a good gravy recipe. Gail posted one last year that I
‘fiddled’ with a bit….it has become my all time favorite….

Food and Wine RT [*]
Category 2, Topic 25
Message 197 Thu Nov 26, 1992
WYF.4.LYF [Choc. Queen] at 12:12 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

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