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Gravy Recipe? (alts needed)

JeevesJeeves Posts: 461
edited 3:00PM in EggHead Forum
Besides Mad Max collection, is there any other Turkey Recipes that y'all can share?


  • Jeeves, are there other turkey recipes?

  • Jeeves,[p]concentrate,good gravy,make you must.
    nov. 88 Bon Appetit "cooking class perfect turkey"
    Giblet broth[p]Neck and giblets from turkey[p]4 cups water[p]1 onion, chopped[p]2 celery stalks, with leaves, chopped[p]Parsley [p]1 bay leaf[p]Combine all ingredients in medium saucepan. Bring to boil, skimming surface. Reduce heat to low, cover partially and cook for 2 hours. Strain broth reserving giblets. Chop giblets finely. Reserve broth and giblets for gravy.[p] [p]Gravy[p]Pan juices reserved from turkey and Giblet broth[p]6 Tbs. All purpose flour[p]¾ cup whipping cream[p]3 Tbs. Medium dry sherry, dry Marsala or port. [I use Armagnac or cognac][p]Giblets[p]Salt and pepper[p]Pour turkey pan juices into a separator or large measuring cup and degrease, reserving ¼ cup of fat. Do not wash roasting pan. Add enough Giblet broth to pan juices to measure 3 1/3 cups. Pour about ½ cup into turkey roasting pan. Set over medium-high heat and bring to boil, scraping up any browned bits.[p]Transfer fat to heavy medium sauce pan. [I do this in the turkey roasting pan, set over two burners, only one on so I have more control of the heat by moving the gravy around.] Add flour and stir roux over medium-low heat 2 minutes. [I do this until the roux starts to turn color, to avoid the un-cooked flour taste.] Gradually whisk in juices. Cook until thickened, about two minutes. [At this point I add more stock and keep stirring, other wise the cool gravy will be too thick.] Add cream and simmer until thickened slightly, about 2 minutes. Add sherry and giblets season with salt and pepper. [I season with salt and pepper before adding the sherry]

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