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| 1 | onion sliced |
| 2 Tasse | Pan juices (add water if nec. to make 2 °C) |
| 1/2 Tasse | Skimmed turkey fat |
| 1 Tasse | Half-and-half |
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Turkey giblets and neck Celery leaves 4Tbs brandy
Remove liver and set aside. In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 C broth. Skim 1/2 °C turkey fat from pan juices. Gather 2 °C juices, adding water if nec. To make 2 °C. Combine turkey fat with 1/2 C flour in saucepan. Begin heating. Whisk in broth and juices. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy.
This makes tons of gravy....plenty for leftovers. You can easily cut the recipe in half.
Someone asked for a good gravy recipe. Gail posted one last year that I "fiddled" with a bit....it has become my all time favorite....
Wyf.4.Lyf [Choc. Queen] at 12:12 Est
Cookbook echo moderator, net/node 004/005
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