"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gravy Recipe

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

Contributor:  
Contributor:  
Dad (Grandpa Mic)
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
turkey neck and giblets for broth
juice from turkey
salt & pepper to taste
1/4 - 1/2 cup flour

Directions:
Directions:
Boil the turkey neck and giblets in a 2.5 or 3qt. saucepan and then simmer for about 1 - 1 1/2 hrs. Keep warm. When roasting turkey use the baster to remove some of the juice from the turkey and put in saucepan. Continue to get juices and put in saucepan for as long as you roast the bird. Remove neck and giblets and discard. Strain broth and put it in a new pan. Mix about 1/4 C. flour with cold water. Stir well so there are no lumps. Add flour mixture to broth and heat to boiling, stirring constantly. Add salt and pepper.

 

 

 

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