Tuesday, November 25, 2008

Make Ahead Turkey Gravy

two turkey wings
1 large onion quartered
2 large carrots
1 t. thyme
1 t. sage
8 cups of chicken stock
salt and pepper
1 stick of butter
1/2 cup of wondra flour

Put the turkey wings and the onions in a dutch oven. Roast at 350 degrees until the turkey is dark brown. Move the dutch oven to the stove top. Add the carrots, the thyme and sage. Add the chicken stock, bring to a boil and scrape off all the browned bits from the pot. Reduce pot to a simmer, cover and cook for several hours. Remove the turkey wings and vegetables from the gravy. Put aside about 2 cups of the gravy for stuffing and for deglazing the turkey roasting pan. Mash together the butter and the wondra flour. Bring stock back to a boil, put in bits of the flour and butter mixture and cook until the gravy is quite thick (it will thin out when you add the juice from the roasted turkey). Taste and add salt and pepper. Put in the refrigerator and allow to chill. Remove the fat from the top of the gravy. On the day you are serving the turkey, pour off the juices from the roasting pan and de-fat if necessary. Deglaze the pan with the reserved gravy base. Add this and the poured off juice to the thickened gravy mix.


Great Deals under $50 at Cooking.com!

No comments: