Page 249 - Harrington Family Recipes

Lynn T’s notes: Made this for Thanksgiving 2000; started it 2 days ahead. I
used homemade chicken stock, 3 lbs. of turkey necks instead of the wings,
used 1/2 cup cornstarch for the flour (use less if you like a thinner
gravy), omitted butter and added 1 tablespoon soy sauce. I'll add the
turkey drippings on Thanksgiving, after I cook the turkey. This was very
easy to do and was the best tasting gravy I've ever had. My suggestion, if
you use the necks instead of the wings, is to make the gravy all on one
day. There was very little fat to skim off with the necks and this
eliminates the need to keep reheating the gravy.

I made this for Thanksgiving 11/16 & 17/02. I used the butter and also the
T. of soy sauce. Delicious and so easy! F.J.

Source: "Prodigy"
S(Contributor): "Freddie B. Johnson"

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Per Serving (excluding unknown items): 187 Calories; 10g Fat (49.7%
calories from fat); 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 49mg
Cholesterol; 435mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 Fat.

NOTES : Made this for Thanksgiving 2002. Makes a great gravy when
you don't have turkey. Used in on the chicken dressing I
made, I guess I could have used chicken parts and made a
chicken gravy just as easy. But it was real good.

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