It made quite a bit. We had this at 2015 Thanksgiving
1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduce by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine mesh sieve into a large measuring cup. Reserve the saucepan. You should have 7 cups stock. If you're short, add more broth.
2. Melt the retaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
3. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
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Serving Size: 1 Serving (1718g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1855 | ||
Calories from Fat: 1168 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.8g | 173 % | |
Saturated Fat 77.2g | 386 % | |
Monounsaturated Fat 36g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 318.1mg | 98 % | |
Sodium 8210.1mg | 283 % | |
Potassium 2714.3mg | 71 % | |
Total Carbohydrate 99.7g | 29 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 92.7g | ||
Protein 69.4g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1855
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