Sunday, 24 November 2019

Turkey Gravy - extra gravy for left overs!



The season is here and I am ready! I have made my favorite Cranberry Sauce and my pastry is done and in the refrigerator for my Pecan Pie. 
Find links to more Thanksgiving recipes after the gravy recipe.

I have found that there is NEVER enough gravy for the sides of potatoes, stuffing and the main dish of turkey. Wee Bear loves gravy and left over stuffing. So, I usually ask the butcher if they have any turkey wings. This year I found them fresh and  frozen in Safeway, and scooped them up!! Yay!  

I prepare up to a week ahead! This way, you do not need to rush to make the gravy with the turkey in the heat of the storm. You can make that turkey gravy after dinner is done or even the next day, by deglazing the pan and refrigerating the juices.

Turkey Gravy

4 turkey wings or a mixture of backs and wings (ask your butcher, I found them frozen and fresh at Safeway)
2 medium onions quartered
1-cup water
8 cups chicken broth, divided
2 medium carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
4 springs fresh thyme
¾ cup All purpose flour 

4 tablespoons unsalted butter
1 teaspoon freshly ground black pepper

Optional 4 cloves of garlic
Optional a few drop of gravy master


Preheat the oven to 400°F.

Place the wings and the onions in a large roasting pan (add the garlic if you choose to use it.) Place the pan into the preheated oven and roast for 1½ hours.

After it is done, transfer the wings and the onions to a large pot (at least 6 quart).










Add the cup of water to the roasting pan and deglaze the pan, scraping up all the bits from the bottom. Add the water and drippings to the pot with the turkey wings. Add 6 cups of the chicken broth, the celery, carrots, and thyme to the pot. Bring to a boil and reduce heat to a simmer and simmer uncovered for 1½ hours. Stir and break up the turkey pieces occasionally.

Remove the wings and save them or discard them. (I shredded them for our dogs.)

Strain the broth into a smaller pot and discard the vegetables. Skim off any fat.

Melt 4 tablespoons butter in a sauce pan, add the flour, cook for a few minutes, add the remaining 2 cups of chicken broth. Bring the broth in the saucepan to a gentle boil and whisk in the flour/chicken broth mixture, whisking constantly. Bring to a boil and let it boil for 4-5 minutes to thicken. When it coats the back of a spoon it is done. Season to taste with salt, pepper, and a little garlic salt if you choose to use it. It’s done. (You can add a drop or two of Gravy Master to make it a little darker) Pour into serving vessel or into sealed containers to refrigerate for up to a week or freeze up to a month. Enjoy!


Links to my favorite Thanksgiving recipes-

Field greens, poached pears and gorgonzola 
Butternut Squash Soup 
Pumpkin Soup 
Corn on the cob- micro wave 
Salt Crescents 

Left Over Turkey

Turkey, Brie and Cranberry sandwiches 
The Gobbler turkey sandwich 
Turkey Soup with stuffing dumplings 
Turkey Tortilla Soup 
Turkey Pot Pie  



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