Turkey Gravy I
Recipe type: Poultry
Serves: 6
  • 1 onion, sliced
  • 2 Cups pan juices (add water if necessary to make 2 Cups)
  • 1/2 Cup skimmed turkey fat
  • 1 Cup half and half
  • turkey giblets and neck
  • celery leaves
  • 4 Tablespoons Brandy
  1. Remove liver and set aside. In saucepan, cover giblets and neck with lightly salted cold water; add a few celery leaves and onion slices.
  2. Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove and chop giblets. Discard neck. Reserve 2 Cups broth. Skim 1/2 Cups turkey fat from pan juices. Gather 2 Cups juices, adding water if necessary to make 2 Cups.
  3. Combine turkey fat with 1/2 Cups flour in saucepan. Begin heating. Whisk in broth and juices.
  4. Whisk in half and half. Stir in giblets. Cook until thickened and bubbly, then 1 minute more. Stir in brandy.
  5. This makes tons of gravy, plenty for leftovers. You can easily cut the recipe in half.
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