Turkey Gravy, make ahead
Source of Recipe
from adraxlir at rc via Woman's Day Magazine
Recipe Introduction
her comments:
I make this recipe every holiday season.
It freezes and thaws perfectly.
Planning Tip: Make up to 3 months ahead and freeze
in an airtight container.
Thaw: Refrigerate 2 days to thaw.
Reheat in a saucepan, whisking often.
List of Ingredients
Turkey Gravy, make ahead
4 turkey wings (about 3 pounds)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter
1/2 tsp ground black pepper
Heat oven to 400°F. Have ready a large roasting pan.
Arrange wings in a single layer in pan; scatter onions
over top. Roast 1 1/4 hours until wings are browned.
Put wings and onions in a 5- to 6-qt pot. Add water to
roasting pan and stir to scrape up any brown bits on
bottom. Add to pot. Add 6 cups broth (refrigerate
remaining 2 cups), the carrot and thyme. Bring to a
boil, reduce heat and simmer, uncovered, 1 1/2 hours.
Remove wings to cutting board. When cool, pull off
skin and meat. Discard skin; save meat for another use.
Strain broth into a 3-qt saucepan, pressing vegetables
to extract as much liquid as possible. Discard vegetables;
skim fat off broth and discard (if time permits, refrigerate
broth overnight to make fat-skimming easier).
Whisk flour into remaining 2 cups broth until blended
and smooth.
Bring broth in pot to a gentle boil. Whisk in broth-flour
mixture and boil 3 to 4 minutes to thicken gravy and
remove floury taste. Stir in butter and pepper. Serve, or
pour into containers and refrigerate up to 1 week or freeze
up to 6 months.
Makes 8 cups.
Time: About 3 hr (mostly unattended)
Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat
(1 g saturated fat), 4 mg chol, 516 mg sodRecipe
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