| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Desserts, Poultry | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Pan drippings |
| 1/4 | c | Flour |
| 1 | c | Water |
| 2 | c | Turkey stock |
| Turkey giblets,cooked,choped | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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