Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE BROTH
FOR THE GRAVY
Preparation
Note: Add Salt Only If Needed 1. TURKEY BROTH: In a large pot add all broth ingredients. Add enough water to cover ingredients; place over medium heat, let come to boil. 2. Reduce heat to maintain a slow simmer. Skim off the scum that forms on top and discard. Let simmer 2 hours. 3. When cooked, strain through a colander, into a BOWL OR POT. Set meaty parts aside. Strain liquid through a fine meshed strainer, or cheese cloth into a BOWL or a POT. Set aside 4. Using a fork pull meat from bony parts, chop meat, and set meat aside. GRAVY 1. In a large pot over medium heat, add butter and flour. Stir with whisk, and cook about 5 minutes until light brown, stirring constantly. 2. Add broth, whisking, let come to a gentle boil, add broth and stir until mixture coats the back of a spoon. Lower heat to simmer. 3. Add chopped giblets, basil, sage, wine, and poultry seasoning. Taste, and if needed add salt. 4. Add wine; add pepper 1/2 teaspoon at a time until it is as you like. 5. Add 4-5 dashes of Tabasco, taste; adjust seasonings. 6. Add chopped hard boiled eggs, stir well, let gravy simmer about 15 minutes. 7. If the gravy is too thick add more broth. If it is too thin then add small amounts of the flour and butter mixture, combining well before adding more. Add until sauce reaches thickness you desire. 8. When the turkey is cooked, remove it from the pan, pour off fat. 9. Set the pan over low heat and add about 3 ounces of sherry wine to the drippings. Take wooden spoon and scrape the brown residue from the bottom of the pan. 10. Pour this into the gravy mixture, it should add a nice darkened color to your gravy. Cover and let simmer (not bubbling) for 20-25 minutes. The gravy may be set aside, and heated later. You may have to add more both to it to thin it a bit , but It is delicious when reheated. Recipe by: MHM - Made many years-its excellent Posted to MC-Recipe Digest by "Max H. Mitchell" on Apr 03, 1998
