Sherried Turkey Gravy

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• turkey giblets (neck, heart, and gizzard)
• 1 medium carrot, thickly sliced
• 1 medium onion, thickly sliced
• 1 medium celery rib, thickly sliced
• 1/2 teaspoon salt
• 1 turkey liver (also found in giblets package)
• 3 tablespoons fat, from poultry drippings
• 3 tablespoons all-purpose flour
• 1/3 cup

Recipe

• 1 in a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
• 2 heat to boiling. reduce heat to low; cover and simmer for 45 minutes.
• 3 add liver and cook 15 minutes longer. strain broth into a large bowl.
• 4 cover and keep in the refrigerator until needed.
• 5 to make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
• 6 pour the poultry dripping through a sieve into a 4-cup measuring cup.
• 7 add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
• 8 let the mixture stand a few minutes until the fat rises to the top.
• 9 over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
• 10 whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
• 11 meanwhile, skim and discard any fat that remains on top of the poultry drippings.
• 12 add remaining broth and enough water to the poultry drippings to equal 3½ cups.
• 13 gradually whisk in warm poultry drippings/broth mixture.
• 14 cook and stir until gravy boils and is slightly thick.
• 15 stir into cooked gravy, reheat to simmering and serve.