Free Recipe Turkey Gravy 2

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Turkey Gravy 2 Recipe

2 tb Oil
Giblets and neck from 1
1 sm Onion; diced
2 Celery ribs; diced
1 Carrot; diced
1 c Dry white wine
6 c Turkey or chicken stock
1 Sprig Rosemary; chopped
1/4 c Corn starch
1/4 c Water
Salt and pepper

Turkey Gravy 2 Preparation

Heat oil in saucepan over medium heat. Add turkey giblets and neck and brown well. Reserve liver for another use. Add onion, celery and carrot and cook until slightly brown, about 10 minutes. Deglaze pan by adding white wine, then stock to pan over high heat and scraping up browned bits. Add rosemary, bring to boil and simmer uncovered until stock reduces by half. Once reduced, discard neck and giblets. Puree stock and cooked vegetables in food processor or blender. Return to saucepan and simmer about 10 minutes. Thoroughly mix cornstarch with water to make slurry and slowly whisk into stock, stirring constantly, until gravy reaches desired thickness. You will probably use only small portion of slurry. Keep gravy hot until ready to be served. Season to taste with salt and pepper. Yields 3 cups. Each 2 tablespoon serving: 115 calories, 761 mg sodium, 41 mg cholesterol, 6 grams fat, 8 grams carbohydrates, 4 grams protein, 0.24 grams fiber Recipe Source: Los Angeles Times – 11-22-1998 Formatted for Mastercook by Lynn Thomas – Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 24

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