| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Favorites*, Misc* | 8 | Servings | |
INGREDIENTS
| Turkey neck and giblets | ||
| 14 | c | Chicken broth |
| 2 | lg | Onions, sliced |
| 1 | c | Sliced carrots |
| 1/2 | c | Celery leaves |
| 4 | tb | Margarine, at room temperature |
| 1/2 | c | Flour |
| Turkey drippings | ||
| S & p | ||
| 2 | Hard boiled eggs, chopped |
INSTRUCTIONS
BROTH Cut turkey neck and heart in half. Put into large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently uncovered 1-1/2 hours. Add liver and simmer 45 mins longer or until gizzard is very tender. Remove giblets. Strain broth into large measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth, if needed, to make 6 C. Chop giblets and neck meat. Set aside in tightly covered refrigerator bowl. Mash butter and flour until blended to a paste. Divide into 4 chunks. RECIPE MAY BE PREPARED UP TO HERE AND THEN BROTH, BUTTER/FLOUR AND GIBLETS/MEAT REFRIGERATED SEPARATELY UNTIL SERVING. To finish: Bring broth to a boil, reduce heat to low and gradually whisk in enough of flour mixture, 1 chunk at a time, until blended, boiling and thickened to the consistency desired. Boil 3 mins longer to cook out floury taste. After turkey is removed from roasting pan, spoon fat off pan drippings and discard. Stir juices in pan (adding a little water if necessary) scraping up brown bits on bottom. Add up to 2 C. of the drippings/liquid to gravy. Stir in giblets, neck meat and eggs. Heat until hot. Season to taste. Makes 6 - 7 cups. Recipe By : Corinne Marchese Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 20:48:09 -0500 From: Grace Wagner <wgmm@MAIN.CITYNET.NET> NOTES : My mother's gravy recipe, slightly thickened.
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”