| 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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