Hi Alice, Thanks so much! I bet some of the leftover gravy, if there is any, would go really well in the turkey soup later!
Desi ----- Original Message ----- From: <[email protected]> To: [email protected] Date: Saturday, November 17, 2012 5:22 am 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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
