Ingredients: |
Ingredients: 1 T vegetable oil
1½ lbs turkey wings or legs
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic
½ C dry white wine
2 cans chicken broth (14-14½ oz)
¼ t dried thyme
½ C all-purpose flour
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Directions: |
Directions:In deep 12 inch skillet, heat oil over medium heat until hot. Add turkey pieces, cover and cook 10-15 min or until golden on all sides. Add onions, carrots, celery and garlic. Cover and cook 8-10 min or until meat and veggies are browned, stirring frequently.
Transfer turkey and veggies to large bowl. (Sometimes I leave in and just add wine)
Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 C water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8 cup measure or large bowl; discard solids.
Let broth stand a few seconds until fat separates from meat juice. Spoon ¼ C fat from broth into 2-quart saucepan; skim and discard any remaining fat.
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2 quart container; cover and refrigerate.
At serving time, reheat gravy and add pan drippings if desired.
Can make up to 3 days in advance of dinner. |
This recipe for The Best Do-Ahead Gravy is from