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Turkey Gravy Recipe

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

Contributor:  
Contributor:  
Ray Zuliani
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pan drippings from turkey
Turkey stock (made from neck and vegetables)
Emulsion (4 - 5 tbsp flour and warm water)
Water from boiled potatoes
Corn starch (if needed)
Salt to taste

Directions:
Directions:
While the turkey is cooking make the turkey stock. In a medium saucepan place the neck bones, 1 onion, carrot, celery and salt, adding enough water to cover ingredients. Bring to a boil, simmer until it has reduced by half. In a container that can be sealed, place 4 to 5 tbsp of flour and enough warm water make an emulsion by shaking vigorously. Once the turkey has been removed from the pan, place the pan on the stove over medium heat. Add the emulsion, stirring constantly until the gravy bubbles. Reduce heat to simmer. Slowly add the stock and continue to stir, adding salt if required. If the gravy does not thicken add more emulsion or a sprinkling of corn starch. Cook until the flavours have combined. A hand-held mixer can be used to blend the gravy.

Personal Notes:
Personal Notes:
If desired, remove the drippings from the roasting pan to a large saucepan and follow the same process. The hand held mixer works better in the deeper pan.

 

 

 

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