MARYLOU'S THANKSGIVING TURKEY GRAVY

MARYLOU'S THANKSGIVING TURKEY GRAVY image

Yield 12 People

Number Of Ingredients 14

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32 Ounces Chicken Stock
4 Tablespoons of Butter
2 Cups White Wine
6 Stalks of Chopped Celery
6 Medium Carrots
2 Medium Chopped Tomatoes
2 Medium Turnips
3 Sprigs Rosemary
2 Sprigs of Sage
5 sprigs Thyme
1 Bay Leaf
1 teaspoon Celery Salt
Insides of Turkey (Neck + Giblets)
1 Cup All Purpose Flour

Steps:

Chop Carrots and Turnips and Sauté with 2 Tablespoons of butter in large sauce pan pour chicken stock into sauce pan and set aside add Celery salt. In a large fry pan brown giblets and neck and then add to sauce pan with chicken stock, etc. Lightly deconstruct herbs and toss into sauce pan pushing them down into the liquid with a spoon being careful not break up bay leaf. Mix the flour in 3 portions with 1 cup of water in small jar with lid suitable for shaking. Once all flour is in the jar put lid on and shake vigorously until there are no lumps and set aside. Simmer gravy stock over low heat for several hours while turkey finishes cooking. When the turkey is done drain juices from the turkey pan and add gravy stock. Pour stock through a large medium mesh strainer into a second pot and discard solids. Bring gravy to a boil and slowly flour/water mixture until gravy has the desired consistency-no need to use all the flour/water mixture.