"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Turkey Gravy Recipe

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

Lisa White - Clinical Investigations Program Management
Added: Monday, October 5, 2009


2 turkey necks
1 T. vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 c. low sodium chicken broth
c. loosely packed fresh flat leaf parsley
1 fresh thyme sprig
3 T. butter
c. all purpose flour
c. white wine
tsp. rubbed sage
Salt and freshly ground pepper to taste

Brown turkey necks in hot oil in a large saucepan over medium-high heat 2 to 3 minutes on each side. Add onion and celery; saute 5 minutes. Stir in broth, parsley and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 30 minutes. Pour through a wire mesh strainer; discard solids.

Melt better in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock, wine, and sage; bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste. Makes about 2 cups.




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