| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Latimes3 |
24 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
|
|
Giblets and neck from 1 turkey |
| 1 |
sm |
Onion; diced |
| 2 |
|
Celery ribs; diced |
| 1 |
|
Carrot; diced |
| 1 |
c |
Dry white wine |
| 6 |
c |
Turkey or chicken stock |
| 1 |
|
Sprig Rosemary; chopped |
| 1/4 |
c |
Corn starch |
| 1/4 |
c |
Water |
|
|
Salt and pepper |
INSTRUCTIONS
Heat oil in saucepan over medium heat. Add turkey giblets and neck and
brown well. Reserve liver for another use. Add onion, celery and carrot and
cook until slightly brown, about 10 minutes. Deglaze pan by adding white
wine, then stock to pan over high heat and scraping up browned bits. Add
rosemary, bring to boil and simmer uncovered until stock reduces by half.
Once reduced, discard neck and giblets. Puree stock and cooked vegetables
in food processor or blender. Return to saucepan and simmer about 10
minutes. Thoroughly mix cornstarch with water to make slurry and slowly
whisk into stock, stirring constantly, until gravy reaches desired
thickness. You will probably use only small portion of slurry. Keep gravy
hot until ready to be served. Season to taste with salt and pepper. Yields
3 cups.
Each 2 tablespoon serving: 115 calories, 761 mg sodium, 41 mg cholesterol,
6 grams fat, 8 grams carbohydrates, 4 grams protein, 0.24 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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