| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Turkey wings | |
| About 3 1/4 pounds | ||
| 2 | Stalks celery; sliced 1/2 " thick | |
| 1 | sm | Onion; thinly sliced |
| 1 | md | Green bell pepper; cored, seeded and thinly sliced |
| 1 1/2 | ts | Poultry seasoning |
| 2 | ts | Salt |
| 1/4 | ts | Black pepper; freshly ground |
| 1/4 | c | All-purpose flour |
| 1/2 | c | Water |
| 2 | ts | GravyMaster |
INSTRUCTIONS
1) Cut each wing into 3 pieces at the joints. Place the wing pieces, celery. onions, and green peppers in a large pot with enough cold water to cover. Add the poultry seasoning. salt, and pepper, and heat to boiling. Reduce the heat to simmering and simmer until the wing pieces are very tender, about 1 1/2 hours. Check the seasoning once or twice during cooking and adjust as necessary. 2) In a bowl, stir the flour into the water until smooth. Slowly stir the flour mixture into a the simmering turkey liquid until it is smooth and thickened. Stir in the GravyMaster. Taste the gravy and add seasoning if necessary. Thin the gravy with a little water if necessary. Serve hot, passing extra gravy. Serving Ideas : Corn Bread Dressing NOTES : The tougher cuts of meat and poultry are the least expensive and have the most flavor.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”