Turkey Gravy

Great Turkey Gravy to accompany your roast Turkey...great combination 1

INGREDIENTS
Stock for Gravy:

• 4 1/2 cups chicken stock
• 1 1/2 cups white wine or water
• 1 onion chopped
• 1/2 cup sliced carrots
• 1/2 cup sliced celery

INSTRUCTIONS
While the turkey is in the oven, put the turkey parts (neck and giblets) into a large saucepan. Add the stock, wine, onion, carrot and celery. Bring it all to a boil.
Reduce the heat to low and skim off any fat. Simmer for 3 hours. Strain the mixture into a large measuring cup, adding wine, if needed, to make 3 cups. Set aside.

To Make the Turkey Gravy:

• 3 cups stock, as above
• 1/4 cup flour
• 1/2 teaspoon each, salt and pepper

To make the gravy, put the roasting pan on the stove element. Skim off the excess fat in the roasting pan. Cook the remaining juices for 1 minute. Whisk in stock, leaving out 1/2 cup, and bring to a boil, stirring to scrape up the brown bits from the pan.

Mix the 1/2 cup of stock with the flour until there are no lumps in the mixture. Add the flour mixture into the pan and stir well to make sure you have no lumps. Reduce the heat and simmer for 5 minutes, stirring often. Whisk in butter, salt and pepper to taste. Strain if desired.
This great Turkey Gravy is ready to accompany your great roast Turkey...enjoy !