| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces, Lamb | 8 | Servings | |
INGREDIENTS
| 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 | ||
| THIS IS THE PERFECT GRAVY by Ann Criswell For each 2 cups |
INSTRUCTIONS
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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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