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Recipe by: winema
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See below ingredients and instructions of the recipe
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 Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992
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Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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