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Turkey Gravy Recipe

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This recipe for Turkey Gravy is from MAVIS' KITCHEN, 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:  
The Stock:
5 cups water
Turkey giblets
Turkey neck
Salt (to taste)
Pepper (to taste)
1 onion, quartered
1 stalk celery (with leaves), chopped
1 carrot, cut in thirds

The Roux:
1 tbsp. vegetable oil (or butter)
2 tbsp. flour
A little turkey fat skimmed from above stock

The Gravy:
5 green onions (white and green separated), chopped
1 celery stalk, chopped
3 cups turkey broth (or chicken stock)
1 cup reserved cornbread dressing (uncooked) (see reminder in Personal Notes)
2 tbsp. heavy cream
Dash of nutmeg
2 tbsp. vermouth
2 hard-boiled eggs, finely chopped (optional)
1/2 cup parsley, finely chopped
Directions:
Directions:
Stock:
While turkey roasts, boil water with giblets and neck seasoned with salt and pepper. Add onion, celery and carrot and lower heat to a simmer. Simmer slowly, covered, for 30 to 45 minutes. With large slotted spoon, remove large chunks and discard. Set aside 2 cups of broth and let cool to allow turkey fat to rise to top. Refrigerate briefly if necessary (makes fat rise to top quicker). Reserve the fat.

Roux:
Heat oil in skillet on medium-high heat. Add flour. Stir constantly and quickly to brown. Add a little turkey fat (that you reserved from the above stock) while browning and mix well.

The Gravy:
To the roux, add chopped whites of green onions and celery. Slowly add 3 cups of turkey broth and reserved cup of uncooked cornbread dressing. Stir well, bring to simmer and cover. Cook 30 minutes and check occasionally. If it is getting too thick, add more broth. Add heavy cream, nutmeg, vermouth and hard-boiled eggs. Simmer on low for 5 minutes. Remove from heat and add green part of green onions and parsley. Stir, cover and let set until serving time. Reheat when it's time to eat.
Personal Notes:
Personal Notes:
Remember that the following ingredients -- uncooked dressing, 1/2 cup chopped parsley and hard-boiled egg -- were reserved from making the dressing.

 

 

 

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