Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion, sliced
2 c Pan juices (add water if
-nec. to make 2C)
1/2 c Skimmed turkey fat
1 c Half and half
Turkey giblets and neck
Celery leaves
4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets
and meck with lightly salted cold water; add a few
celery leaves and onion slices. Cover and simmer 1
hour; add liver and simmer 20-30 minutes. Remove and
chop giblets. Discard neck. Reserve 2 C broth. Skim
1/2C turkey fat from pan juices. Gather 2C juices,
adding water if nec. to make 2C. Combine turkey fat
with 1/2 C flour in saucepan. Begin heating. Whisk in
broth and juices. Whisk in half and half. Stir in
giblets. Cook until thickened and bubbly, then 1
minute more. Stir in brandy.
This makes tons of gravy....plenty for leftovers. You
can easily cut the recipe in half.
Someone asked for a good gravy recipe. Gail posted one
last year that I "fiddled" with a bit....it has become
my all time favorite....
Food & Wine RT [*]
Category 2, Topic 25
Message 197 Thu Nov 26, 1992
WYF.4.LYF [Choc. Queen] at 12:12 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
