"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Turkey Gravy Recipe

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This recipe for Turkey Gravy, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Turkey broth (fat removed)
flour
salt
pepper

jar with tight lid, fat-separating pitcher

Directions:
Directions:
Pour all juice from roasting pan into fat-separating pitcher &/or wide mouth glass jars (to refrig). Two ways to use broth for gravy:

1. Separate broth from fat: Place hot turkey broth into a fat-separating pitcher and let sit and separate while turkey cools. (can add some ice cubes to hasten process)
Pour broth, without fat, into a sauce pan (about 3 cups).
In jar w/ lid: mix 3 T. flour with about 1/2-3/4 c. water and shake well until no flour clumps.
Gradually add to broth in sauce pan, stirring over med. heat until thickened.
If it doesn't thicken enough, mix more flour/water mixture and add until right consistency.

2. Follow above directions using broth from refrig. after lifting off the cooled, hardened fat.
Salt & Pepper to taste

Personal Notes:
Personal Notes:
Extra Broth:
- can use to make more gravy for a large group
- also use to moisten sliced turkey before serving &/or re-heating
- also use 1-2 c. for dressing recipe.

Fat-Separating Pitcher: I bought a good one at Sur L'Table

 

 

 

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