Turkey Gravy
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
sliced |
|
| 2 | cups |
juice
from pan, add water if needed |
* |
| ½ | cup |
lard
skimmed from turkey drippings |
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
turkey giblets
and neck |
* |
| 1 | x |
celery leaves
|
* |
| 4 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
sliced |
|
| 473 | ml |
juice
from pan, add water if needed |
* |
| 118 | ml |
lard
skimmed from turkey drippings |
*
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
turkey giblets
and neck |
* |
| 1 | x |
celery leaves
|
* |
| 6E+1 | ml |
brandy
|
|
Directions
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 to 30 minutes.
Remove and chop giblets.
Discard neck. Reserve 2 cup broth. Skim 1/2C turkey fat from pan juices.
Gather 2C juices, adding water if nec. to make 2C. Combine turkey fat with ½ cup 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.
