| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Desserts, Poultry |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pan drippings |
| 1/4 |
c |
Flour |
| 1 |
c |
Water |
| 2 |
c |
Turkey stock |
|
|
Turkey giblets,cooked,choped |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
1. Pour off all turkey fat from roasting pan into a glass measuring cup.
Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2
or 3 minutes over low heat. Add water and 2 cups of the reserved turkey
stock. Cook, stirring and scraping up browned bits in pan with wooden
spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into
saucepan; add chopped giblets and reserved liver. Taste; season with salt
and pepper if needed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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