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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 12 |
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The days following Thanksgiving usually mean leftover turkey sandwiches...better yet, leftover open-faced turkey sandwiches with lots of gravy and a dab of cranberry sauce! There never seems to be enough gravy, however, and I have finally discovered a way to solve that problem. Read more . This is a labor-intensive process, but sooo worth it! Save this recipe until November rolls around. Call your butcher or supermarket meat dep't and ask when they will be getting in turkey wings and necks. The white meat from the cooked wings can be used in the stuffing (or dressing) or frozen for future use. Leaving the peel on the brown onions helps give the stock a rich color. Combine this stock with the pan drippings from your turkey when making your gravy. Please read the entire recipe before making. Ingredients:
4 turkey wings |
2 turkey necks |
giblets |
2 large carrots cut in hunks |
2 celery ribs thickly sliced |
2 brown onions, unpeeled and quartered |
salt and pepper |
put all in a large pan and drizzle with olive oil. |
roast in oven at 400 degrees at least 1 1/2 hours. |
remove from oven and put all of the above into a large pot and deglaze pan with some of the water from below. |
Directions:
1. Add to the pot:
2. 2 cans chicken broth
3. 8 cups water ( minus what you used to deglaze pan)
4. 1 cup white wine
5. 3 bay leaves
6. fresh parsley
7. Bring to boil.
8. Partially cover with lid and let simmer at least 2 hours.
9. Remove from heat and strain into large bowl discarding all veggies. Put meat on cookie sheet to cool and then pick meat off bones. Refrigerate stock and meat. Stock can be made ahead and frozen.
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