Turkey and Dressing Giblet Gravy
Source of Recipe
www.southernfood.com
List of Ingredients
Giblet Broth:
Neck and giblets from a 16 to 18 lb turkey
4 cups water
1 onion, chopped
2 celery stalks, chopped
3 fresh parsley sprigs
1 bay leaf
Gravy:
Pan juices from the turkey
Giblet Broth
6 tablespoons flour
3/4 cup whipping cream
3 tablespoons medium dry sherry or port (optional)
Giblets
Salt and pepperRecipe
Giblet Broth:
Combine all ingredients in medium saucepan. Bring to a boil, skimming surface. Reduce heat to low, cover partially and cook for 2 hours. Strain broth, reserving giblets. Chop giblets finely. Reserve it all for the gravy.
Gravy:
Pour turkey pan juices into large measuring cup and degrease, reserving 1/4 cup fat (do not wash roasting pan). Add enough giblet broth to juices to measure 3 1/3 cups. Pour about 1/2 cup into turkey roasting pan. Set over medium-high heat and bring to a boil, scraping up any browned bits. Transfer reserved fat to heavy saucepan. Add flour and stir roux over medium-low heat for 2 minutes. Gradually whisk in juices. Bring to a boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and simmer slightly, about 2 minutes. Add sherry and giblets and season with salt and pepper.
Serves 8
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