Title: Turkey Gravy
Categories: Poultry, Sauces
Yield: 6 Servings

1 Onion, sliced
2 c Pan juices (add water if
-nec. to make 2C)
1/2 c Skimmed turkey fat
1 c Half and half

Turkey giblets and neck Celery leaves 4Tbs brandy

Remove liver and set aside. In saucepan, cover giblets and meck with
lightly salted cold water; add a few celery leaves and onion slices. Cover
and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop
giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan
juices. Gather 2C juices, adding water if nec. to make 2C. Combine turkey
fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices.
Whisk in half and half. Stir in giblets. Cook until thickened and bubbly,
then 1 minute more. Stir in brandy.

This makes tons of gravy....plenty for leftovers. You can easily cut the
recipe in half.

Someone asked for a good gravy recipe. Gail posted one last year that I
"fiddled" with a bit....it has become my all time favorite....

Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992
WYF.4.LYF [Choc. Queen] at 12:12 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini