Gravy supreme

A turkey gravy that can be done ahead and reheated at the last moment and given an added flavor boost with the drippings from the roasting pan. Toasting the flour gives the gravy a nice color and a rich taste.

  • Giblets and neck from turkey, rinsed
  • 5 c chicken broth
  • 1½ c dry white wine
  • 1 onion, quartered
  • 2 carrots, sliced
  • 1 c sliced celery
  • 4 sprigs parsley
  • 1½ tsp fresh marjoram leaves
  • ½ tsp salt
  • ½ tsp pepper

Combine everything in a large stock pot. Cover and bring to a boil. Reduce heat and simmer for about 1 hr until giblets are very tender when pierced.

Strain into a bowl and discard the vegetables. Set giblets aside to cool.

Measure broth. If there is more than 4 cups, boil to reduce; if less, add more chicken broth.

  • Reserved giblets from above.

Pull meat off neck, discarding bones. Finely chop neck meat and giblets.

  • 1/2 c flour
  • 1 ½ c chicken broth (1 can)

Toast the flour in a large fry pan over medium high heat, stirring until deep golden brown and smells toasted. Take care not to scorch.

Combine the flour and chicken broth in a shaker and blend. Or, put in a bowl and whisk until smooth.

  • Broth
  • Flour mixture
  • Giblets

Pour the broth and flour mixture back into the stock pot and bring to boil, stirring (or whisk) until it thickens.

Add the giblets.

If doing ahead cover and chill.

If done ahead reheat over low heat, stirring often. Add drippings from the roasting pan (optional).

Check seasoning for salt and pepper; add more if necessary.

Servings: 12

Credits: Sunset magazine, Nov 2008