Gravy: Rich Turky Gravy
Source of Recipe
internet
List of Ingredients
Turkey Broth
* 2 pounds turkey parts, including neck, wings, thighs and giblets
* 1 medium carrot, peeled and sliced
* 1 celery stalk, halved crosswise
* 1 medium leek, chopped
* 1 large onion, quartered
* 1 small parsnip, peeled and sliced
* 3-4 sprigs flat-leaf parsley sprigs
* 2 large garlic cloves
Gravy
* 2 cups turkey broth
* 1 Tbsp. turkey fat
* 2 Tbsp. all-purpose flour
* salt and freshly ground pepper Recipe
1. For the broth, combine turkey parts, carrot, celery, leek, onion, parsnip, parsley and garlic in a large pot. Add 12 cups water. Bring to a boil. Reduce heat and simmer gently for 2 hours. During the first 30 minutes, skim off any foam that rises to the surface.
2. Strain broth into a bowl. Reserve carrot, onion, parsnip and garlic. Discard other vegetables and turkey. Cool broth to room temperature. Refrigerate, overnight if necessary, until fat congeals. Lift off fat, using a spoon, and reserve it in a small bowl.
3. Purée reserved carrot, onion, parsnip and garlic in blender or food processor, along with 1/2 cup of turkey broth. Blend in remaining broth.
4. Heat the tablespoon of turkey fat in a saucepan. Using a wooden spoon, mix in flour, which will gather into a soft ball with the fat. Cook, stirring constantly, over medium heat until mixture is fluffy and looks moist, about 2 minutes. Slowly whisk in 1/4 cup broth/purée until mixture is smooth. Add remaining purée. Bring gravy to a boil, then immediately remove from heat. Season gravy with salt and pepper to taste. Pour gravy into a gravy boat.
Makes 2-3/4 cups or 11 1/4-cup servings. Each 1/4 cup serving contains 43 calories and 1 gram of fat.
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