Hi, again thank you for the pointer of the gravy... Can you tell me how it
relates to cheese sauce? Do I make the same basic roux, and instead of
broth, use milk and add meltable cheese? I would like to make my own mac
and cheese instead of the box stuff.... Andy
-----Original Message-----
From: [email protected]
Sent: Saturday, November 17, 2012 8:28 AM
To: [email protected]
Subject: [CnD] Turkey gravy suggestions.
Desi,
I make giblet gravy by boiling the giblets in water with a rib of celery
with leaves, and a small onion. You can also add a bay leaf to the pot.
Don't boil the turkey liver, just the heart, gizzard and neck. You can fry
the liver separately in a little butter and eat it sprinkled with salt and
pepper, or feed it to the cat, who will probably love it.
When the giblets are done, chop them fine, picking the neck as best you can.
Discard the celery, onion and bay leaf. Then make a roux with butter and
flour (one tablespoon each per cup of liquid). Add the broth to the butter
flour mixture and bring to a boil. Simmer gently for a few minutes until
the gravy begins to thicken. If you use bullion when boiling the giblets,
you probably won't need any more salt. If you use just water, taste and
season as desired with salt and pepper.
Blessings,
Alice
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