A few fellows asked about my turkey gravy recipe. I have adapted this one that I found in Readers Digest years ago.
The quality of stock is very important. I will make a stock with turkey trimmings, onions, carrots, celery, garlic, parsley and thyme. Use all fresh vegetables and herbs. We make a large batch and use it in everything turkey. Season it very lightly if at all, cant take the salt out once its in there.
I make the roux well in advance of turkey day. I may use bacon grease, olive oil or a combination. You make this gluten free by using rice flour. I cook and stir on medium heat for a while. Develop a lot of flavor. I put the sausage back in and refrigerate it until needed.
Thanking morning we make a stock with neck, and giblets. I also add drippings from the bird. I'll strain it and take most of the grease out with one of those pour from the bottom pitchers.
When thickening I get the stock very hot and whisk in the roux. Constant stirring.
RG
4 tablespoons extra virgin olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1/4 cup flour
6 cups homemade stock, see notes
1/4 cup half and half, optional
salt and pepper, to taste
Homemade Stock
1 turkey neck and giblets
2 tablespoons bacon fat
1 small onion, chopped
1 stalk celery, chopped
3 cups chicken broth low sodium
2 sprigs fresh thyme
2 sprigs fresh parsley, chopped
1/2 teaspoon fresh ground pepper
1 bay leaf
some fat, add oil, vegetables and garlic, saute'. Add flour; cook until
flour turns brown. Add heated homemade stock slowly, and stir. Let
simmer and thicken. Take it off the heat add half and half. Season with salt and pepper to taste,
Homemade Stock
in stock pot, put turkey neck and giblets, bacon fat, chopped
onion, chopped celery stalk, chicken broth, sprigs thyme and
parsley, pepper and bay leaf. Simmer for 1 to 2 hours, skim,
strain and reserve for gravy.
The quality of stock is very important. I will make a stock with turkey trimmings, onions, carrots, celery, garlic, parsley and thyme. Use all fresh vegetables and herbs. We make a large batch and use it in everything turkey. Season it very lightly if at all, cant take the salt out once its in there.
I make the roux well in advance of turkey day. I may use bacon grease, olive oil or a combination. You make this gluten free by using rice flour. I cook and stir on medium heat for a while. Develop a lot of flavor. I put the sausage back in and refrigerate it until needed.
Thanking morning we make a stock with neck, and giblets. I also add drippings from the bird. I'll strain it and take most of the grease out with one of those pour from the bottom pitchers.
When thickening I get the stock very hot and whisk in the roux. Constant stirring.
RG
Ingredients
1/2-1 lb breakfast sausage4 tablespoons extra virgin olive oil
1/4 cup onion, chopped
1 clove garlic, minced
1/4 cup flour
6 cups homemade stock, see notes
1/4 cup half and half, optional
salt and pepper, to taste
Homemade Stock
1 turkey neck and giblets
2 tablespoons bacon fat
1 small onion, chopped
1 stalk celery, chopped
3 cups chicken broth low sodium
2 sprigs fresh thyme
2 sprigs fresh parsley, chopped
1/2 teaspoon fresh ground pepper
1 bay leaf
Directions
In a large heavy pan fry sausage until browned, about 5 minutes. Pour ofsome fat, add oil, vegetables and garlic, saute'. Add flour; cook until
flour turns brown. Add heated homemade stock slowly, and stir. Let
simmer and thicken. Take it off the heat add half and half. Season with salt and pepper to taste,
Homemade Stock
in stock pot, put turkey neck and giblets, bacon fat, chopped
onion, chopped celery stalk, chicken broth, sprigs thyme and
parsley, pepper and bay leaf. Simmer for 1 to 2 hours, skim,
strain and reserve for gravy.
