Thank you so much! This is exactly what I was looking for and it sounds delicious! I was delighted to see the part about using the butter and flour to make a Roux for thickening the gravy! I had wondered if that might be a good way to do it. Again, thanks for your help! I can't wait to try this!
Desi ----- Original Message ----- From: <[email protected]> To: [email protected] Date: Saturday, November 17, 2012 4:50 am Subject: Re: [CnD] Turkey Gravy Suggestions Please! > > > Desi, how about this? > > Put the gibblets into a saucepan. > > Cover with cold water, at least 2 cups or more, depending on how much gravy > you want. The amounts I will give here are for 2 cups water. > > Dissolve (for a rich or strong-tasting gravy) 3 chicken bouillion cubes, or > 3 good-size tsp of chicken bouillion powder into the water and gibblets. > > Bring to a boil. Cover and simmer for about 1 hour, or until the gibblets > are well cooked and there is a nice aroma. > > Remove from heat and let cool. > > Take the gibblets from the pan and, if you wish to use them as part of the > gravy, chop finely in a food processor. If you don't wish to include the > gibblets as part of your gravy, simply do like I do - eat them. > > Now, for making the gravy: > > Melt 2 tbsp butter or margarine in a saucepan. > > Add and stir in 2 tbsp of flour until mixture forms a smooth paste. > > Then add your 2 cups of broth. Stir constantly over medium high heat till > the mixture starts to boil. > > Then turn down the heat to medium, continuing to stir till the mixture > thickens. (at least a couple of minutes to cook the flour) > > Remove from heat and let stand for a couple of minutes before pouring into a > gravy boat or small bowl. Remember, if you are using more broth, portion > your ingredients accordingly. > > This amount of gravy (using the 2 cups of broth) should serve 6 to 8 > persons. > > CB: The Old Leather Bat > > > ----- Original Message ----- > From: "Desi Noller" <[email protected]> > To: <[email protected]> > Sent: Friday, November 16, 2012 4:03 PM > Subject: [CnD] Turkey Gravy Suggestions Please! > > > > Hi Everyone, > > > > My brother and family are coming to Arizona for Thanksgiving, and since > > they're driving, my brother is bringing his turkey deep-frying equipment > > along with him. Since I won't have drippings to make gravy from, I'm > > wondering if anybody has a great gravy recipe? I like a rich turkey > > gravy! I bought some pre-made gravy from Costco last year, but though it > > was all right, it wasn't quite tasty enough for me! I plan to cook the > > giblets and I'll have plenty of broth on hand. Does anyone have thoughts > > as to how to come up with a really tasty gravy? I wouldn't even mind > > making it ahead and just heating it when we're about ready to eat. Thanks > > so much for any help you can give me, and Happy Thanksgiving to all! > > > > Desi > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
