TURKEY GRAVY
This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England.
Provided by PanNan
Categories Poultry
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Place turkey wings, celery, onion and carrot in roasting pan.
- Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
- Place ingredients from roasting pan in 8 qrt stockpot.
- Add the water.
- Simmer, partially covered 2 hours, skimming fat from time to time.
- Strain.
- Add more water if needed to make 4 cups broth.
- (Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
- Cook over low heat, scraping up browned bits.
- Stir flour and reserved 1/2 cup broth in small bowl.
- Whisk into pan along with salt and pepper.
- Cook over low heat, whisking, until thickened.
- Strain into gravy boat.
- For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.
Nutrition Facts : Calories 116, Fat 5.4, SaturatedFat 1.4, Cholesterol 29.9, Sodium 287.1, Carbohydrate 7, Fiber 0.9, Sugar 1.4, Protein 9.5
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