Monday, November 21, 2011

Turkey Gravy

























Turkey Gravy


4 parts chicken broth
1 part turkey pan drippings
1 part giblet/neck stock
½ part flour
Salt and pepper to taste

While your turkey is roasting, simmer the neck and giblets in water to make giblet stock. (You can add a little chopped onion, carrot and celery, as well as some garlic, to the pot for extra flavor) After your turkey is finished roasting, heat the pan drippings in a frying pan until hot. Sprinkle or sift flour into the pan and brown. Add the chicken broth and giblet stock and simmer for 20 minutes or so. Salt and pepper to taste.

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