Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Giblets, wing tips, and neck
Bones from turkey
2 qt Cold water
1 lg Onion, chopped
2 Ribs, celery, chopped
3 tb Shopped parsley
Fat can be poultry fat, ole
Or butter
Flour
Salt
Freshly ground pepper

While turkey cooks (or the day before), cover the giblets, wing tips
and neck bones with water in a large pot. Add onion, celery and
parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick
meat from neck and wing tips; finely chop all giblets and meat. Pour
turkey drippings into bowl; let stand a few minutes or chill in
refrigerator until fat rises to the top. Skim off the fat.
THIS IS THE PERFECT GRAVY by Ann Criswell For each
2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons flour and
2 cups of liquid (meat juices or broth, vegetable juice, bouillon
and/or water). Measure fat into saucepan. Over low heat, blend in
flour; cook until bubbly, stirring constantly with a wire whisk. If
desired, brown fat and flour slightly to give more color and flavor.
Remove pan from heat. Stir in liquid and whisk constantly until
blended with fat-flour mixture. Add chopped giblets. Summer gently
about 5 minutes. Correct the salt and pepper to taste. Makes 8-1/2
cup servings.

Browse by categories