 |
Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 10 |
|
I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the Zaar . That turkey and this gravy are delicious served together! Ingredients:
reserved turkey giblets |
6 cups water |
3 1/2 cups canned reduced-sodium chicken broth |
2 carrots, coursely chopped |
1 large onion, halved |
1 stalk celery, chopped |
1 small bay leaf |
5 tablespoons butter |
5 tablespoons all-purpose flour |
1/4 cup whipping cream |
Directions:
1. While your turkey cooks, place giblets in large sauce pan.
2. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
3. Simmer over medium heatuntil stock is reduced to around 3 cups.
4. (about 2 hours) Strain the stock into a bowl.
5. Chop giblets.
6. Set aside.
7. Melt 5 T butter in large heavy saucepan over medium heat.
8. Add 5 T flour and whisk 2 minutes.
9. Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
10. Simmer gravy until desired consistency, whisking occasionally.
11. Add chopped giblets.
12. Season to taste with salt and pepper.
|
|