DO AHEAD TURKEY GRAVY

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: DO AHEAD TURKEY GRAVY : -------------------------------------------------------------------------------- : turkey neck and gizzard, cut : up : 2 Tbsp. cooking oil : 1 c. each chopped onion and : carrot : 2 c. chicken broth : water (as needed) : 1/2 tsp. salt : 1 bay leaf : 1/2 tsp. thyme or sage : 3 Tbsp. cornstarch : 1/4 c. port or cold broth : Blend the cornstarch with the port or cold chicken broth and set : aside. Chop and dry in paper towels the neck and gizzard. : Heat oil in a heavy 2 1/2 to 3-quart saucepan, stir in the neck : and gizzard, and brown rapidly on all sides. Remove and stir the : vegetables into the pan. Cover and cook slowly 5 to 8 minutes or until : tender. Uncover, raise heat and brown lightly. : Return neck and gizzard to pan, stock and enough : water to cover ingredients by an inch. Add herbs and salt and simmer, : partially covered, for 2 1/2 to 3 hours. Strain, degrease and return : stock to pan. Beat in cornstarch mixture and simmer 3 minutes and : adjust the seasoning. When cold, cover and refrigerate until turkey is : done. : Finishing the sauce or gravy: Spoon all fat out of roasting : pan, pour in thickened turkey stock and stir over moderate heat, : scraping bottom of pan. Strain into saucepan, pressing juices out of : vegetables. Degrease again and correct seasonings. Reheat before : serving. : -------------------- : EASIEST EVER TURKEY GRAVY : -------------------------------------------------------------------------------- : 1 c. cold water : 8 Tbsp. flour : 4 c. turkey stock or canned : chicken broth : 4 tsp. minced onion : 1 tsp. color-flavor enhancer : (Kitchen Bouquet) : 1 tsp. salt (can use less to : taste) : 1/8 tsp. pepper : 1/8 tsp. poultry seasoning : Shake water and flour in jar with a screw lid. Heat : stock and onion in a large saucepan. Stir flour mixture into : hot stock. Cook and stir over moderate heat until mixture : thickens. Reduce heat, add remaining ingredients and cook 2 or : 3 minutes longer. Serve hot. Makes 4 cups. : ---------------------------------- : MAKE AHEAD TURKEY GRAVY : -------------------------------------------------------------------------------- : 4 heaping Tbsp. butter : 6 Tbsp. flour : 4 c. beef consomme : 6 Tbsp. tomato paste : 1 tsp. Accent (this is a must) : 2 garlic cloves : 1/2 c. chopped celery : 2 bay leaves : 1 c. Burgundy wine (optional) : 2 tsp. paprika : 1/2 tsp. basil : salt and pepper to taste : Heat butter in a large saucepan. Add flour and stir : well. Slowly add consomme and stir well. Add tomato paste and : Accent. Stir. Add all other ingredients and stir. Cook 15 : minutes; stir occasionally. Strain. Cover and refrigerate : until next day or when turkey is done. Add turkey drippings : and reheat. I use this for all meats except ham. It is so : good that you do not even have to add drippings!! : -------------------------------------------------------------------------------- : EASY TURKEY GRAVY : -------------------------------------------------------------------------------- : 5 c. turkey stock, or canned : chicken broth : 1/2 c. flour : 1 tsp. Kitchen Bouquet : 1 tsp. salt : 1/8 tsp. ground black pepper : Blend in a bowl 1 cup stock or chicken broth with flour : until smooth. Heat remaining stock in large saucepan. Stir : flour mixture into hot stock. Cook and stir over moderate heat : until mixture thickens. Reduce heat, add remaining ingredients : and cook 2 to 3 minutes longer. : -

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