1 Review

I'm not rating this recipe as I have not tried it. I found my copy of this recipe in Family Circle magazine. It the article it says For even richer-tasting gravy, make a simple turkey stock. Ask the butcher for 2-pounds turkey wings. Roast at 450 for 1 hour; transfer to a stockpot. Cover with water; add chopped celery, onion, carrots and 1/2 tsp salt. Bring to a simmer. Cook 30 minutes, then strain out solids. Refrigerate broth; skim off fat. Substitute for canned broth in recipe. The recipe also says 3 steps to great gravy. Heat butter in a med-size saucepan over med-heat until melted but not browned. Gradually add flour mixture to simmering broth, stirring with a wooden spoon to incorporate. To test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready. This recipe sounds so good. Thanks for posting! Christine (internetnut)

0 people found this helpful. Was it helpful to you? [Yes] [No]
internetnut February 07, 2010
The Perfect Gravy