Looking for recipe for turkey gravy
i. meri
2 years ago
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Do you make good turkey gravy?
Comments (15)OK Boop I'm going to give you my family recipe I use and my disclaimer and warning, I never measure so I will try to get as close as I can but most of the time I follow the rule of start small and keep adding to taste. If you can get 2 cups of drippings, add 1 to 2 cups of chicken stock. Then add the turkey neck and the turkey butt to the pot. Next add poultry seasoning, sage, salt and pepper to taste. Normally I add a bit of poultry seasoning and sage, let it simmer for awhile and then add more to taste. Next add 3 to 4 boiled eggs cut up, about a tablespoon of butter and let the whole thing simmer on low to slightly medium until it finally starts a good rolling boil. During the cooking process, stir every now and then mostly to make sure that it is not sticking in the pan. When you have a good rolling boil, then add a little water to a cup and slowly add a tablespoon, possibly two, depending on how much gravy you wind up making, of flower and stir in the cup until it is smooth. If you add the flour slowly and stir into the water quickly, it won't be lumpy. Once you have a smooth non lumpy flour misture, pour this mixture into the gravy and again cook slowly until it comes to a boil. At this point then begin adding the additional poultry seasoning, sage and salt and pepper to taste and cook until thickened and that's it! It is really easy peasy and if you feel you have to measure the seasonings start with a teaspoon and keep adding until you get to get just the right taste level. If you get really stressed email me and I will give you my home number and I can walk you through it! Gobble gobble!!...See Morelooking for: how to have a lot of gravy with turkey...
Comments (5)I have 3 turkey legs I just bought this morning. I'm getting ready now to cut 3 celery stalks into 1/4's; 1 large diced onion & 3 lg carrots cut into 1/4's. I saute them for a few minutes and add parsley, salt & pepper. Then I brown the legs into this mixture until brown on all sides. Then add water to more than cover the legs & veggies, add a hpg 2 Tbs of chicken soup base & simmer until legs are tender. I then freeze this mixture when cooled, until the day before the big day. (I also remove the meat from the legs & dice real fine & add to my broth for extra full flavor for the gravy....See MoreShould I roast or simmer 4 turkey necks to add to my turkey gravy?
Comments (14)Turkey necks are my standard for making homemade stock. I just simmer, no pre-roasting. Sadly, last year the major commercial poultry processor stopped offering retail packages of turkey necks. Apparently the pet food mfgs pay more so it all goes to them now. I was stumped until I realized an artisanal turkey producer probably offered them. It's two counties over, but we visit that area every few months anyway. So I stop in and pick up 5 or 6 bags of frozen necks to bring home. Lots of natural gelatin so the stock gels. Makes a killer demi-glace, too....See MoreTurkey Soup Using Leftover Gravy
Comments (6)After turkey sliders Friday night I set my stock on and simmered overnight. Two quarts of stock included turkey meat, two pints clear stock and a 1/4 pint of leftover gravy. Also froze my cranberry sauce. And a pint of dressing/stuffing. NYTimes has a recipe for leftover stuffing dumplings. Similar to matzo balls. Never thought to add gravy to the stock. I would probably add it after simmering and straining. Adding to the warm/cooling stock before freezing. I plan to add my gravy to one quart for a pot pie, and the other quart, a brothy soup. Nice to have a couple quick meals for the next few weeks. So thrilled we found a small turkey. A combination of flavors so familiar once a year....See Morei. meri
2 years agolast modified: 2 years agoi. meri
2 years agolast modified: 2 years agoi. meri
2 years agolast modified: 2 years ago
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