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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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As far as my family is concerned, I can never have enough homemade gravy on hand for Thanksgiving dinner! The base for this flavorful gravy is prepared with turkey wings and can be prepared in advance. Ingredients:
2 turkey wings (1-1/2 to 2 pounds) |
2 medium onions, quartered |
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth, divided |
2 medium carrots, cut into 2-inch pieces |
2 celery ribs with leaves, cut into 2-inch pieces |
4 fresh thyme sprigs |
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon butter |
1/4 teaspoon pepper |
Directions:
1. Place turkey wings and onions in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once.
2. Transfer wings and onions to a Dutch oven. Add the large can of broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
3. Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside.
4. In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper. Yield: 4-1/4 cups.
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