Hi, I have never used a roux or have I used flour.. Can you tell me as far
as a tablespoon of flour is it a heaping tablespoon and as far as butter,
how much of a stick of butter is a tablespoon... Thanks so much...
My mother used to make turkey pie and everyone absolutely loved it. She
always made her own gravy and her own pie crust.. I want to replicate this
turkey pie but will need to practice... If I start with the gravy, I should
be okay... Thanks so much, Andy
-----Original Message-----
From: ajackson...@att.net
Sent: Saturday, November 17, 2012 8:28 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Turkey gravy suggestions.
Desi,
I make giblet gravy by boiling the giblets in water with a rib of celery
with leaves, and a small onion. You can also add a bay leaf to the pot.
Don't boil the turkey liver, just the heart, gizzard and neck. You can fry
the liver separately in a little butter and eat it sprinkled with salt and
pepper, or feed it to the cat, who will probably love it.
When the giblets are done, chop them fine, picking the neck as best you can.
Discard the celery, onion and bay leaf. Then make a roux with butter and
flour (one tablespoon each per cup of liquid). Add the broth to the butter
flour mixture and bring to a boil. Simmer gently for a few minutes until
the gravy begins to thicken. If you use bullion when boiling the giblets,
you probably won't need any more salt. If you use just water, taste and
season as desired with salt and pepper.
Blessings,
Alice
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