Subj : BH&G 3382
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:01:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Giblet Gravy
 Categories: Sauces, Poultry, Herbs, Vegetables
      Yield: 10 Servings
 
      1    Turkey neck, heart &
           - gizzard
      2    Onions; quartered
      2    Ribs celery; chopped
      2    Carrots; chopped
    1/2 c  Coarse chopped fresh
           - parsley
      6    Black peppercorns
      1    Bay leaf
  2 1/2 tb All-purpose flour
 
  For the turkey stock, in a large saucepan combine the
  reserved neck, heart, and gizzard. Add the onions,
  celery, carrots, parsley, peppercorns, and baby leaf.
  Cover with about 6 cups water. Bring to a boil over high
  heat; reduce heat and let simmer, partially covered, on
  very low heat for 1 to 2 hours. Remove from heat. Strain
  through a sieve, discard solids. Set aside.
  
  To finish gravy, once you've removed turkey from the
  roasting pan, place pan over two burners over moderate
  heat. Use a spatula to loosen any browned bits clinging
  to the bottom of pan. Sprinkle on the flour and, using a
  whisk, mix flour with the juices in pan. Let cook 1
  minute, stirring, until paste has come together and is
  beginning to turn a pale golden color. Pour 3 cups of the
  turkey stock into the pan and whisk to create a smooth
  gravy. Let simmer 5 to 10 minutes, stirring frequently,
  until slightly thickened and flavorful. Thin the gravy by
  adding additional stock as needed. Season to taste with
  salt and freshly ground black pepper. Keep gravy warm
  over low heat, stirring occasionally, until ready to
  serve.
  
  Makes 10 to 12 servings.
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It is very much in your face food, in a good way.
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