TURKEY GRAVY

Turkey Gravy image

Classic veggies, fresh herbs and bones from a home-cooked turkey make this heirloom gravy a keeper. At our house, we wouldn't even think of sitting down to Thanksgiving dinner without it. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Time 1h20m

Yield 3-1/2 cups.

Number Of Ingredients 17

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Ingredients

2 tablespoons canola oil
Turkey backbone, neck bone and wing tips, cut into 3-inch pieces
2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
4 cups reduced-sodium chicken broth
6 sprigs fresh parsley
2 garlic cloves, crushed
2 bay leaves
1 tablespoon whole peppercorns
1/4 cup cornstarch
1/4 cup cold water
1 tablespoon lemon juice
1 tablespoon minced fresh sage
1 teaspoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add turkey parts; brown on all sides, 8-10 minutes. Remove from pan. Add carrots, celery and onion; cook and stir until browned and softened, 6-8 minutes., Return turkey parts to Dutch oven. Pour in broth; stir in parsley, garlic, bay leaves and peppercorns. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes. , Strain broth; discard bones, vegetables, bay leaves and peppercorns. Return broth to pan, and bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and water. Whisk cornstarch mixture into broth until thickened. Stir in remaining ingredients.

Nutrition Facts : Calories 31 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 332mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.