Ingredients:
Neck and giblets from 1 turkey
1 Onion, quartered
1 Carrot, cut in pieces
1 Celery stalk, cut in pieces
1 whole Peppercorns
4 cup Water
Drippings from roasted turkey
Butter, optional
3 tbsp Flour
1/2 cup Whipping cream, optional
Salt and pepper
Instructions:
Place turkey neck and giblets (except liver, which clouds broth) in
2-quart saucepan with onion, carrot, celery and several peppercorns. Add
water and bring to boil over high heat. Cover, reduce heat and simmer
until tender, about 1 1/2 hours. Strain and reserve stock. Discard neck.
Chop giblets, cover and refrigerate. (Canned chicken broth may be
substituted for homemade turkey broth.)
After turkey is roasted, skim surface fat from turkey drippings in
roasting pan. Add 1 cup reserved stock. Place pan over medium heat and
scrape browned particles from bottom with wooden spoon. Pour mixture into
measuring cup and let fat rise to top. Skim fat off with spoon or use
specially designed measuring cup that allows drippings to flow from bottom
of cup. Reserve drippings and 1/4 cup fat and discard remaining fat.
Place reserved turkey fat in saucepan or back in roaster. (If
necessary, add butter if there's not enough fat.) Make roux by mixing
flour into fat and cooking, stirring constantly, until bubbly. (Flour may
also be added as slurry. Place flour in small bowl or measuring cup and,
while constantly stirring, gradually add enough water to get smooth
texture.) Remove from heat, still stirring until bubbling stops. Add 2
cups reserved turkey stock and stir vigorously to combine. Return pan to
heat and gradually pour skimmed drippings, through sieve if desired, into
roasting pan, stirring constantly with wire whisk. Cook, stirring, until
gravy boils and thickens.
For thinner gravy, add more broth. If desired, stir in 2 tablespoons
butter or, to make cream gravy, 1/2 cup whipping cream. Stir in chopped
giblets if desired. Season to taste with salt and pepper.
Yields about 2 cups gravy.
Each 1 tablespoon serving, without butter or cream: 20 calories; 67 mg
sodium; 3 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram
protein; 0.05 gram fiber
Recipe Source:
Los Angeles Times - 11-23-1997
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 58 Calories; 2g Fat (23.5% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 32
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