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Turkey Gravy


1 onion, sliced
2 cup pan juices (add water if nec. to ma, ke 2c)
1/2 cup skimmed turkey fat
1 cup 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 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





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