| 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
WYF.4.LYF [Choc. Queen] at 12:12 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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