INGREDIENTS

INSTRUCTIONS

Place turkey neck and giblets (except liver, which clouds broth) in 2-quart
saucepan with onion, carrot, celery and several peppercorns. Add water and
bring to boil over high heat. Cover, reduce heat and simmer until tender,
about 1 1/2 hours. Strain and reserve stock. Discard neck. Chop giblets,
cover and refrigerate. (Canned chicken broth may be substituted for
homemade turkey broth.) After turkey is roasted, skim surface fat from
turkey drippings in roasting pan. Add 1 cup reserved stock. Place pan over
medium heat and scrape browned particles from bottom with wooden spoon.
Pour mixture into measuring cup and let fat rise to top. Skim fat off with
spoon or use specially designed measuring cup that allows drippings to flow
from bottom of cup. Reserve drippings and 1/4 cup fat and discard remaining
fat. Place reserved turkey fat in saucepan or back in roaster. (If
necessary, add butter if there's not enough fat.) Make roux by mixing flour
into fat and cooking, stirring constantly, until bubbly. (Flour may also be
added as slurry. Place flour in small bowl or measuring cup and, while
constantly stirring, gradually add enough water to get smooth texture.)
Remove from heat, still stirring until bubbling stops. Add 2 cups reserved
turkey stock and stir vigorously to combine. Return pan to heat and
gradually pour skimmed drippings, through sieve if desired, into roasting
pan, stirring constantly with wire whisk. Cook, stirring, until gravy boils
and thickens. For thinner gravy, add more broth. If desired, stir in 2
tablespoons butter or, to make cream gravy, 1/2 cup whipping cream. Stir in
chopped giblets if desired. Season to taste with salt and pepper. Yields
about 2 cups gravy.
Each 1 tablespoon serving, without butter or cream: 20 calories; 67 mg
sodium; 3 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein;
0.05 gram fiber
Recipe Source: Los Angeles Times - 11-23-1997
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one understands like Jesus”