| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Holidays, Poultry, Sauces | 1 | Servings | |
INGREDIENTS
| Drippings from turkey | ||
| 2 | tb | Flour |
| 2 | c | Turkey stock |
| Salt and pepper | ||
| Giblets; optional |
INSTRUCTIONS
1. Pour the turkey drippings into a large measuring cup. Spoon off the fat and discard. (If you have time, chill the drippings to solidify the fat, which will allow it to be separated more easily.) Pour the drippings into a heavy-bottomed saucepan (or return to the roasting pan in which you just roasted the turkey). Cook over medium- high heat, stirring constantly. 2. Meanwhile, mix the flour and 1 cup turkey stock in a glass jar with a lid. Cover the jar tightly and shake until the stock and flour are completely mixed and free of lumps. 3. When the drippings begin to boil, lower heat to a simmer and add mixture from the jar. Stir until mixture is browned, about 1 minute. Stir in the remaining cup of stock and bring to a boil, stirring constantly. Reduce heat and simmer about 5 minutes, stirring, until gravy is thickened and smooth. Season with salt and pepper. 4. Strain gravy through a fine sieve into a gravy boat just before serving. If desired, saute giblets in a skillet and add to the gravy. Formatted by Lynn Thomas. Source: Martha Stewart Living Magazine, Nov. 1995. Recipe by: Martha Stewart Living Nov. 1995 Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS LYNN P THOMAS) on Nov 21, 1997
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