MOM'S TURKEY GRAVY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Gravy basic rule of thumb:
1 T. fat/butter
2 T. flour
1 cup liquid (stock)
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Directions: |
Directions:For turkey gravy: Ahead of time, simmer the giblets in salted water. Save the water. Mash the liver very finely. You can use the other giblets chopped up. I tend not to. Also make a roux – ½ stick of butter melted. Add about 1/3 - ½ cup flour. Saturate the flour and brown a bit.
Remove bird from pan. Deglaze the pan with ½ c. dry white wine or turkey stock to loosen the bits. Simmer to meld flavors. Add the liver/giblets and a little cooking water. Add turkey stock to form base. Add half of the roux to start to thicken the gravy. Add more as needed for the volume you have. Bring to a boil to get the full thickening power of the roux. If you need to thicken further, add some of the gravy to some flour or Wondra and mix thoroughly before adding back to the gravy to thicken.
Salt and pepper to taste. Enjoy!
MAKE AHEAD OPTION! Can be made two or three days ahead
Melt 1 stick of butter (1/2 c) in medium sauce pan. Add 1/2 c. flour and constantly stir until the roux mixture is the color of peanut butter. To the warm roux, add 2 cups WARM turkey or chicken broth. When the basic gravy is done, let it cool and refrigerate until holiday day.
Day of: Remove bird from pan. Remove excess oil leaving drippings. Deglaze the pan with wine as stated above. Add the pre-made gravy to the roasting pan with drippings. Add salt/pepper to taste. Bring to a boil to thicken. Add some gravy to a little bit of flour to make a warm slurry and add it to the gravy if needed. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I do make a dang good gravy. The Wenskus family would call me over to rescue their gravy even as a teenager.
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