Title: Turkey Gravy
Categories: Poultry Sauce
Yield: 6 Servings

1		Onion, sliced
2	c	Pan juices (add water if nec. to make 2C)
1/2	c	Skimmed turkey fat
1	c	Half and half

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 1/2C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C. 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....

Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992 WYF.4.LYF [Choc. Queen] at 12:12 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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