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Name: Saras Turkey Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Onion; quartered; 1 Carrot; halved; ; sprigs thyme; 1 Rib celery; halved; Neck and gizzards of 1; 6 tb Flour; ; parsley stems, 2; Bouquet garni:1 bay leaf; 5; 1 c Dry white wine; 6 c Chicken broth or water;; 6 tb Turkey fat

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INGREDIENTS

1 Onion; quartered
1 Carrot; halved
; sprigs thyme
1 Rib celery; halved
Neck and gizzards of 1
6 tb Flour
; parsley stems, 2
Bouquet garni:1 bay leaf; 5
1 c Dry white wine
6 c Chicken broth or water;
6 tb Turkey fat

INSTRUCTIONS

Place turkey neck and giblets in a 3 quart saucepan. Cover with chicken broth or water. Bring to a boil, then turn heat down to simmer. Simmer, uncovered, for 15 minutes, skimming foam off top of stock. Tie bay leaf, peppercorns, parsley stems, and thyme in cheesecloth. This is your bouquet garni. Add onion, carrot, celery and bouquet garni to stock and simmer 2 hours, adding more stock or water as necessary to keep the neck and giblets well covered. Remove stock from heat and strain. Should equal 3 cups. If needed, add additional water to equal 3 cups, or boil to reduce to 3 cups. Remove turkey from roasting pan. Place on carving board to catch the juices. Pour off fat into defatting cup. To roasting pan, return 6 tablespoons of turkey fat. Add 6 tablespoons of flour to fat. Cook for 3 minutes to eliminate to raw flour taste. Add 1 cup wine to roux and whisk until smooth. Add three cups stock and bring to a boil. Add any accumulated juices from carving board. Reduce heat and simmer until thickened. Recipe by: COOKING LIVE SHOW # CL9238

NOTES

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Saras Turkey Gravy

1 Onion; quartered
1 Carrot; halved
 ; sprigs thyme
1 Rib celery; halved
 Neck and gizzards of 1
6 tb Flour
 ; parsley stems, 2
 Bouquet garni:1 bay leaf; 5
1 c Dry white wine
6 c Chicken broth or water;
6 tb Turkey fat

Place turkey neck and giblets in a 3 quart saucepan. Cover with chicken  broth or water. Bring to a boil, then turn heat down to simmer. Simmer,  uncovered, for 15 minutes, skimming foam off top of stock.    Tie bay leaf, peppercorns, parsley stems, and thyme in cheesecloth. This is  your bouquet garni.    Add onion, carrot, celery and bouquet garni to stock and simmer 2 hours,  adding more stock or water as necessary to keep the neck and giblets well  covered.    Remove stock from heat and strain. Should equal 3 cups. If needed, add  additional water to equal 3 cups, or boil to reduce to 3 cups.    Remove turkey from roasting pan. Place on carving board to catch the  juices.    Pour off fat into defatting cup. To roasting pan, return 6 tablespoons of  turkey fat. Add 6 tablespoons of flour to fat. Cook for 3 minutes to  eliminate to raw flour taste. Add 1 cup wine to roux and whisk until  smooth. Add three cups stock and bring to a boil. Add any accumulated  juices from carving board. Reduce heat and simmer until thickened.        Recipe by: COOKING LIVE  SHOW # CL9238

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Nutrition

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Serving Size: 1 Serving (192g)
Recipe Makes: 1 servings

Calories: 945
Calories from Fat: 695 (74%)

Amt Per Serving		% DV

	Total Fat 77.3g	103 %
	Saturated Fat 22.7g	113 %
	Monounsaturated Fat 33g
	Polyunsanturated Fat 18g
Cholesterol 78.4mg		24 %
Sodium 4.1mg		0 %
Potassium 101.9mg		3 %
Total Carbohydrate 44.5g		13 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 42.9g
Protein 5.9g		8 %
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.

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Calories per serving: 945

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