Poultry, Sauces

Turkey Gravy

  • 2 teaspoons Vegetable oil
  • ~ Giblets, neck & tail from 1 turkey
  • 1 medium Onions, chopped
  • ~ Pan drippings from roast turkey
  • 1 cup White wine, dry
  • 3 tablespoons Cornstarch

    • Heat oil in Dutch oven. Chop giblets etc. into one-inch pieces. Saute giblets etc. and onion about 5 min. Reduce heat to low, cover, cook about 20 min. Add 1 quart water, bring to boil, reduce heat, simmer partly covered to make broth, 30 min. Strain. Can be done ahead. Refrigerate and skim off fat.

    Deglaze roasting pan with wine. Strain drippings into pre-made broth, pressing on vegetables with wooden spoon to release their flavor. Simmer broth mixture. Mix cornstarch with 1/2 Cup water and stir into simmering broth. (Use flour and water if you prefer a thicker gravy.) Simmer until desired thickness is achieved, then serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca. 

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