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LoCal Turkey Gravy Recipe

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This recipe for LoCal Turkey Gravy, by , is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Odessa Geary

Category:
Category:

Ingredients:  
Ingredients:  
Turkey giblets
1 - 2 sliced onions
Dash pepper
Dash of nutmeg
Bay leaf
Carrot
Wine
Garlic
Fresh herbs
Apple cider

Directions:
Directions:
Simmer giblets 1 1/2 to 2 hours in one quart of water seasoned with celery leaves, onions, pepper, nutmeg and any of the other ingredients listed as desired. Strain, chill and remove fat from surface. Giblets may be chopped and added to gravy if desired but not the liver. De-fat the drippings from cooked turkey. If there's not time to cool in refrigerator, pour drippings into a glass jar, letting it stand until fat separates. Use a bulb baster to suction off fat that floats to top. Fat is 1700 calories per cup while stock is 100 calories a cup. Heat stock and dripping together. First combine fat skimmed stock and drippings in a measuring cup so you will know quantity. Then transfer to a saucepan and heat to simmering. Make a paste of flour and cold water, using 2 Tablespoons flour and 1/4 cup cold water for each cup of drippings measured. Put flour and cold water in a screw top jar and shake vigorously till blended. Stir the paste into the simmering stock, gently but thoroughly. Cook and stir until it thickens. If too thick add a little hot water. Too thin, simmer uncovered. Season to taste with black or red pepper, herbs, minced parsley, white wine, soy sauce. Avoid self-basting turkey.

 

 

 

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