Turkey Gravy

Ingredients:

1 Onion, sliced

2 c Pan juices (add water if nec. to make 2C) 1/2 c Skimmed turkey fat

1 c Half and half

Turkey giblets and neck Celery leaves 4Tbs brandy

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 20-30 minutes.

Remove and chop giblets.

Discard neck. Reserve 2 C broth. Skim 1/2C turkey fat from pan juices.

Gather 2C juices, adding water if nec. to make 2C.

Combine turkey fat with 1/2 C 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. This makes tons of gravy....plenty for leftovers.

You can easily cut the recipe in half.

Someone asked for a good gravy recipe.

Gail posted one last year that I "fiddled" with a bit....it has become my all time favorite.... Food & Wine RT

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