HOMESTYLE PAN GRAVY
Steps:
- Roast celery, carrot, onion, garlic,and turkey wings in a large ovenproof saute pan for 1/4 hours. Add 2 cups broth and roast an additional 45 minutes. Transfer pan to the stovetop, add remaining broth and water, and bring to a boil. Reduce heat and simmer 1 hour, or until liquid is reduced to about 4 cups. Remove and reserve wing pieces, then strain and defat stock, discarding vegetables. When wings are cool enough to handle, remove the meat from them and chop. Combine milk and flour. Bring stock to a boil in the pan. Whisk in slurry and simmer 5 minutes. Add the chopped turkey and vinegar; season with salt and pepper.
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