Page 248 - Harrington Family Recipes

Make-Ahead Turkey Gravy

Recipe By :Woman's Day Magazine November 2000
Serving Size : 16 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey wings -- about 3 lb.
2 medium onions -- peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper

Planning Tip: Make up to 3 months ahead and freeze in an airtight
container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking
often.

1. Heat oven to 400°F. Have ready a large roasting pan.

2. Arrange wings in a single layer in pan; scatter onions over top. Roast
1-1/4 hours until wings are browned.

3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and
stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth
(refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil,
reduce heat and simmer, uncovered, 1-1/2 hours.

4. Remove wings to cutting board. When cool, pull off skin and meat.
Discard skin; save meat for another use.

5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as
much liquid as possible. Discard vegetables; skim fat off broth and
discard (if time permits, refrigerate broth overnight to make fat-skimming
easier).

6. Whisk flour into remaining 2 cups broth until blended and smooth.

7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and
boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in
butter and pepper. Serve, or pour into containers and refrigerate up to 1
week or freeze up to 6 months. Makes 8 cups.

Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated
fat), 4 mg chol, 516 mg sod. Formatted by Lynn_Thomas@prodigy.net. Source:
Woman's Day Magazine November 2000.

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