Name: Sara's Turkey Gravy
Ingredients: Neck and gizzards of 1 turkey; 1 Onion; quartered; 1 Carrot; halved; 1 Rib celery; halved; 6 c Chicken broth or water; About; Bouquet garni:1 bay leaf; 5 peppercorns, 5; ; parsley stems, 2; ; sprigs thyme; 6 tb Turkey fat; 6 tb Flour; 1 c Dry white wine

Using the perspective of idolatry, addicts are blinded by their own desire. They refuse to see themselves as dependent on God. God’s glory and fame is not their goal. In their self-addiction or selfishness, they worship and bow down before false gods. Addicts have defected from the living God. Instead of worshipping in the temple of the Lord, they perform addictive rituals that give them more perceived power, pleasure, or identity. They see in their addiction a form of magic (Deut. 18:10-14). The promises of the idol, however, are lies. Any identity, power, or peace they bring is false and temporary. There are only two choices: putting your faith in a loving God and thus knowing freedom, or putting your faith in idols (Satan) and being enslaved. Curiously, our selfish pride prefers slavery.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive12	1	servings

INGREDIENTS

		Neck and gizzards of 1 turkey
1		Onion; quartered
1		Carrot; halved
1		Rib celery; halved
6	c	Chicken broth or water; About
		Bouquet garni:1 bay leaf; 5 peppercorns, 5
		; parsley stems, 2
		; sprigs thyme
6	tb	Turkey fat
6	tb	Flour
1	c	Dry white wine

INSTRUCTIONS

Place turkey neck and giblets in a 3 quart saucepan. Cover with chicken
broth or water. Bring to a boil, then turn heat down to simmer. Simmer,
uncovered, for 15 minutes, skimming foam off top of stock.
Tie bay leaf, peppercorns, parsley stems, and thyme in cheesecloth. This is
your bouquet garni.
Add onion, carrot, celery and bouquet garni to stock and simmer 2 hours,
adding more stock or water as necessary to keep the neck and giblets well
covered.
Remove stock from heat and strain. Should equal 3 cups. If needed, add
additional water to equal 3 cups, or boil to reduce to 3 cups.
Remove turkey from roasting pan. Place on carving board to catch the
juices.
Pour off fat into defatting cup. To roasting pan, return 6 tablespoons of
turkey fat. Add 6 tablespoons of flour to fat. Cook for 3 minutes to
eliminate to raw flour taste. Add 1 cup wine to roux and whisk until
smooth. Add three cups stock and bring to a boil. Add any accumulated
juices from carving board. Reduce heat and simmer until thickened.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9238
Converted by MM_Buster v2.0l.

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