Recipe

Sherried Turkey Gravy Recipe

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Ingredients

Directions

Step #1 In a three quart saucepan over high heat, heart, gizzard, vegetables, place neck, & salt in enough water to cover.
Step #2 Heat to boiling.
Step #3 Reduce heat to low; cover & let simmer for 45 mins.
Step #4 Add liver & cook 15 mins longer.
Step #5 Strain broth into a large bowl.
Step #6 Cover up & keep in the refrigerator until needed.
Step #7 To make the gravy, remove the cooked turkey & roasting rack from the roasting pan.
Step #8 Pour the poultry dripping through a sieve into a 4-c measuring c.
Step #9 Add 1 c giblet broth to the roasting pan & stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-c measure.
Step #10 Let the mixture stand a few mins until the fat rises to the top.
Step #11 Over medium heat, spoon 3 tbsps fat from the poultry drippings into a 2 quart or larger saucepan.
Step #12 Whisk flour & salt into heated fat & continue to cook & stir until the flour turns golden.
Step #13 Meanwhile, skim & discard any fat that remains on top of the poultry drippings.
Step #14 Add remaining broth & enough water to the poultry drippings to equal 3½ c.
Step #15 Gradually whisk in warm poultry drippings/broth mixture.
Step #16 Cook & stir until gravy boils & is slightly thick.
Step #17 Stir sherry into cooked gravy, reheat to simmering & serve.
Enjoy the Sherried Turkey Gravy recipe

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