MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Giblet Gravy
Categories: Sauces, Poultry, Herbs, Vegetables
Yield: 10 Servings

1 Turkey neck, heart &
- gizzard
2 Onions; quartered
2 Ribs celery; chopped
2 Carrots; chopped
1/2 c Coarse chopped fresh
- parsley
6 Black peppercorns
1 Bay leaf
2 1/2 tb All-purpose flour

For the turkey stock, in a large saucepan combine the
reserved neck, heart, and gizzard. Add the onions,
celery, carrots, parsley, peppercorns, and baby leaf.
Cover with about 6 cups water. Bring to a boil over high
heat; reduce heat and let simmer, partially covered, on
very low heat for 1 to 2 hours. Remove from heat. Strain
through a sieve, discard solids. Set aside.

To finish gravy, once you've removed turkey from the
roasting pan, place pan over two burners over moderate
heat. Use a spatula to loosen any browned bits clinging
to the bottom of pan. Sprinkle on the flour and, using a
whisk, mix flour with the juices in pan. Let cook 1
minute, stirring, until paste has come together and is
beginning to turn a pale golden color. Pour 3 cups of the
turkey stock into the pan and whisk to create a smooth
gravy. Let simmer 5 to 10 minutes, stirring frequently,
until slightly thickened and flavorful. Thin the gravy by
adding additional stock as needed. Season to taste with
salt and freshly ground black pepper. Keep gravy warm
over low heat, stirring occasionally, until ready to
serve.

Makes 10 to 12 servings.

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

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... It is very much in your face food, in a good way.
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