Ingredients: |
Ingredients: giblets
salt
pepper
1 small onion
2 ribs of celery
Gravy:
Drippings from cooking the turkey
flour
milk(optional, use in addition to turkey broth)
Turkey broth to thicken
kitchen bouquet for color you like
salt to taste
pepper to taste
Since the above recipe has no amounts, I found a new recipe for the gravy: from an unknown cookbook or the internet:
4 T. turkey fat(from the drippings)
4 T. flour
Equal parts of fat and flour seems to be the right ratio
Add 2 cups of juices(can be turkey juices or milk or a bit of both)
You will need to double or even triple this recipe to feed all the people that love their gravy on just about everything.. and so you can have leftovers.
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Directions: |
Directions: After you take the giblets out of the turkey, cook them in water with salt, pepper, onion and celery. for 2-3 hours. Take the giblets out( including the neck) and chop them. After throwing out the neck bones and other undesirable parts of the giblets, put the good stuff back into turkey broth. On Thanksgiving Day, when the turkey has finished cooking, pour off the turkey drippings. Sometimes I take the turkey out of the roasting pan, heat the pan and then scrape the drippings into a pan(or gravy separator if you have one). If you do not have one, just do the best you can. In a large pan or skillet put 4 T. of turkey fat, obtained from the roasting pan after defatting the drippings. Add 4 T. flour. Whisking for 2-3 minutes over medium heat or until it browns slightly. Whisking constantly, slowly pour in 2 cups of the reserved pan juices and continue whisking until smooth. Bring gravy to a boil, reduce heat to medium low and add salt and pepper and reserved giblet mixture. Simmer 10 minutes, stirring until thickened. For a thinner gravy, add more of the turkey broth, or pan juices.
gravy- -to be made about 1 hour before the meal. |
This recipe for Thanksgiving Gravy is from