INGREDIENTS

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
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 21, 1997

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