• BH&G 3382

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:01:28 2021
    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

    MMMMM

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