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"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

Make Ahead Turkey Gravy Recipe Recipe

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This recipe for Make Ahead Turkey Gravy Recipe is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Turkey drumstick or thigh or both
Turkey neck and giblets (not the livers)
Large can chicken stock
Salt and pepper to taste
Flour or cornstarch
Directions:
Directions:
On the day before needed:
Remove neck and giblets from turkey and place in large stockpot. Add turkey leg or thigh ( use both if making large portion for holiday dinner) Pour chicken stock over giblets. Turn heat to medium high. and add salt and pepper. Cover pan and bring to boil. Reduce heat and let simmer one hour or until giblets and turkey are tender..
Remove giblets and turkey pieces. Dice giblets and turkey. Place the broth back on the stovetop and turn heat to low. Add flour or cornstarch to a bowl and add cold water and whisk until smooth. Slowly pour flour mixture to broth until the gravy thickens. Leave on stove, stirring constantly until flour taste is cooked away. Add in diced turkey and continue stirring. If gravy is too thick add more chicken broth, if too thin add more cornstarch or flour. Remove from heat and pour in covered bowl and place in fridge. On the morning needed, Pour gravy into a large stockpot and reheat. Pour into a large crockpot and cook on low until ready to serve. When turkey comes out of oven, more turkey drippings can be added to the gravy for additional flavor, but if you thin the gravy too much, you may need to add more flour or cornstarch water to thicken back up.
Personal Notes:
Personal Notes:
I do this early turkey gravy trick every holiday so I am not trying to make gravy at the last minute. This is a GREAT stress reliever. I also am very confident in the taste as I have many opportunities to taste and adjust. I usually use cornstarch when I make poultry gravy but when I have to reheat the next day, flour seems to be better as it doesn't jell up like cornstarch. Either one is fine though. Now, this is the part that your going to say, she is nuts!, If I feel I need more flavor to the gravy, I add both chicken and beef (BV) flavorings. In my opinion, chicken and beef mixed taste like turkey. Or maybe I really am nuts.... you find out!

 

 

 

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