• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Turkey Gravy

  • Recipe Submitted by on

Category: Sauces, Poultry

 Ingredients List

  • 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....

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