Saturday, November 20

Turkey Gravy

I thought this was so gross when I was a kid but now I can't eat Thanksgiving Turkey and Dressing without it!

Neck and Giblets from Thanksgiving Turkey
Chicken Bouillon
1 stick of butter
1/2 cup flour

Cover reserved giblets and neck from turkey with about 5 cups of water in a large sauce pan.  Add 2 chicken bouillon cubes.  Cover and slowly simmer for several hours - add more water as needed.  Once the turkey is about ready, strain the giblets and reserve the stock.  Discard all the giblets and neck with the exception of the liver which you can dice up and add to the gravy if that's your thing

Wipe out the sauce pan and melt a stick of butter in it.  Stir in 1/2 cup flour to make a roux.  Gradually add back in 2-3 cups of turkey stock, stirring constantly.  Once gravy simmers and has reached desired thickness (its up to you how thick you want it - the longer you stir it the thicker it gets) add chopped liver (if desired), cover and turn off heat but keep on oven to keep warm until ready to serve.

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