Turkey Gravy Recipe - Cooking Index
Turkey Gravy Recipe - Cooking Index
| 1 | Onion - sliced | |
| 2 cups | 474ml | Pan juices - (add water if, nec. To make 2c) |
| 1/2 cup | 118ml | Skimmed turkey fat |
| 1 cup | 237ml | Half and half |
Turkey giblets and neck Celery leaves 4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets and neck 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....
Source:
Cooking Light, Jan/Feb 1995, page 100
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.