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Pan Gravy Recipe

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This recipe for Pan Gravy is from The Anzilotti Families' Favorite Recipes, 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 neck, gizzard, heart, liver
Water
Turkey drippings
1 c. chicken broth
2-3 T. flour
½ tsp. salt
Directions:
Directions:
In a 3 qt. saucepan over high heat, heat gizzard, heart, neck and enough water to cover to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Drain, reserving broth. Pull meat from neck, discard bones. Coarsely chop neck meat and gizzard. Cover and refrigerate meat and broth separately.

To make gravy:
After turkey is cooked, remove turkey and pour turkey drippings through strainer into 4 cup measure or medium bowl. Add 1 cup broth to roasting pan and stir to loosen brown bits. Pour drippings in measuring cup. Let stand a few minutes until fat separates rom meat juices. Spoon 2 T. fat from drippings into a 2 qt. saucepan. Skim and discard any remaining fat. Add remaining broth and enough water to meat juice to equal 3½ cups.

Into fat in saucepan, over medium heat, stir 2 tablespoons flour and ½ tsp. salt. Cook, stirring until flour turns golden brown. Gradually stir in meat-juice mixture and cook, stirring until gravy boils and thickens slightly. Stir in reserved gizzards and neck meat. Heat throughly. Pour gravy into gravy boat to serve.
Personal Notes:
Personal Notes:
From the November 1995 Good Housekeeping magazine.

 

 

 

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