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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England. Ingredients:
2 turkey wings, split into three pieces |
3 stalks celery, coarsely chopped |
1 large onion, coarsely chopped |
3 carrots, scrubbed and cut up |
6 cups water |
1/2 cup flour |
1 1/4 teaspoons salt |
1/8 teaspoon pepper |
Directions:
1. Heat oven to 350.
2. Place turkey wings, celery, onion and carrot in roasting pan.
3. Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
4. Place ingredients from roasting pan in 8 qrt stockpot.
5. Add the water.
6. Simmer, partially covered 2 hours, skimming fat from time to time.
7. Strain.
8. Add more water if needed to make 4 cups broth.
9. (Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
10. Cook over low heat, scraping up browned bits.
11. Stir flour and reserved 1/2 cup broth in small bowl.
12. Whisk into pan along with salt and pepper.
13. Cook over low heat, whisking, until thickened.
14. Strain into gravy boat.
15. For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.
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