last year i was visiting my dear friend elsa. it was a couple of weeks before thanksgiving and she was making turkey gravy using turkey wings. after the gravy was made, she put it in the freezer...one less chore before serving up the turkey dinner. thinking this was a very smart idea i did the same when i got home. i just finished making this year's turkey gravy last night and i measured the ingredients! i made it gluten free but the cornstarch can always be switched if a flour thickening is desired.
i also included a link for my pumpkin cheesecake
http://the-jill-of-all-trades.blogspot.com/2010/11/pumpkin-cheesecake.html
ingredients for 8 cups of gravy
4 pounds turkey wings
2 cans turkey stock (chicken could be substituted)
4 cups water
1 large onion
celery tops
1 teaspoon thyme
1 teaspoon salt
1 cup water
1/2 cup cornstarch or 1 cup flour
preheat oven to 450degrees
 |
| turkey wings, onion, celery tops and turkey broth |
the cooked turkey can be picked from the bones and used for another purpose
TO THICKEN THE GRAVY
mix cornstarch with remaining 1 cup of water making sure there are no lumps. add this mixture to the broth in the saucepan and turn on the heat. stir constantly until the gravy reaches a rolling boil. if the gravy is not thick enough, mix more cornstarch and water...remove from heat and add slowly ,stirring constantly till it is the right consistancy for you. if it is too thick, some broth can be added from the turkey when it is reheated on thansgiving. the gravy is now ready to refrigerate or freeze
