Name: Turkey Gravy
Ingredients: 1 Onion, sliced; 2 c Pan juices (add water if nec. to make 2C); 1/2 c Skimmed turkey fat; 1 c Half and half

God alone knows the definition of terms [here]. I cannot precisely define who all the nations are, but I do not need to know. I know only one thing: Christ has not yet returned; therefore, the task is not yet done. When it is done, Christ will come. Our responsibility is not to insist on defining the terms; our responsibility is to complete the task. So long as Christ does not return, our work is undone. Let us get busy and complete our mission.

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CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Sauces	6	Servings

INGREDIENTS

1		Onion, sliced
2	c	Pan juices (add water if nec. to make 2C)
1/2	c	Skimmed turkey fat
1	c	Half and half

INSTRUCTIONS

Turkey giblets and neck Celery leaves 4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets and meck with
lightly salted cold water; add a few celery leaves and onion slices. Cover
and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop
giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan
juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey
fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices.
Whisk in half and half. Stir in giblets. Cook until thickened and bubbly,
then  1 minute more. Stir in brandy.
This makes tons of gravy....plenty for leftovers. You can easily cut the
recipe in half.
Someone asked for a good gravy recipe. Gail posted one last year that I
"fiddled" with a bit....it has become my all time favorite....
Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992
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