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TURKEY GRAVY FROM DRIPPINGS Recipe

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This recipe for TURKEY GRAVY FROM DRIPPINGS is from Don and Dar Josephs' Favorite Recipes (and a few more), 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 drippings from Roasting Pan
1/4 C. AP Flour
Kosher Salt to taste
Black Pepper to taste
Butter, if there isn't enough fat in the drippings
Turkey or Chicken Stock, if there isn't enough drippings, see notes
Directions:
Directions:
Pour drippings into fat separator, or glass measuring cup, over mesh strainer. Wait 10-minutes to cool and separate fat to top.
Measure 1/4 cup from top using spoon to separate, adding butter if not enough fat.
Measure 2 cups liquid, adding stock if not enough.
Heat fat in large skillet over medium heat.
Sprinkle flour over top. Whisk constantly to combine. Cook 2-4 minutes until mixture looks like wet sand and darkens a bit more.
Slowly pour in 2 cups drippings/stock; toun down heat to simmer whisking constantly until it thickens, about 5-minutes.
Season to taste with salt and pepper.

Notes:
1. Makes about 2 cups gravy. Double or triple amount if needed by using same ratio: 1 cup drippings/stock, 2 tablespoons fat, 2 tablespoons flour, salt & pepper to taste.
2. To make turkey stock, place neck and giblets in pot with 2 ribs celery and 2 carrots cut in 2-3" pieces and 1 onion quartered. Season with a littlest and pepper. Bring to boil, then simmer 2-hours. Remove solids and use as the stock.

 

 

 

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