Make-Ahead Turkey Gravy

theyummylife.com

CHEVYMOM53@HOTMAIL.COM

By Monica Servings: Makes 5 to 6 cups

Ingredients

4 to 5 lbs. turkey wings

2 medium onions, peeled & each cut into 8 pieces

2 to 3 tablespoons olive oil

1-½ teaspoons salt (divided)

¾ teaspoon ground black pepper (divided)

2 garlic cloves, peeled

2 quarts low sodium chicken stock, divided

2 to 3 sprigs fresh sage

2 to 3 sprigs fresh thyme

2 to 3 sprigs fresh rosemary

3 celery stalks, each quartered

⅔ cups flour

Directions

Preheat oven to 400 degrees. Spray roasting pan with cooking spray. Add turkey wings and onions. Drizzle with olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 1 hour until turkey & onions are browned. Flip over turkey wings, add garlic cloves and bake another 15 minutes. Remove wings, onions, & garlic to stock pot. Add 1 cup chicken broth to baking pan and whisk to loosen browned bits. Add pan liquid to stockpot along with celery, herbs, and remaining chicken broth. Simmer for 1 hour. Remove solids from liquid stock. Pour stock through wire strainer to remove remaining bits. Remove grease from stock by using grease separator or chilling in fridge so that hardened fat can be scraped off the top. For 5-1/2 cups of stock, make a slurry* by shaking 1 cup stock with 2/3 cup of flour in a jar. Heat stock in large saucepan until steaming. Whisk constantly while gradually adding slurry to stock until desired consistency is reached. Cook on low for 10 min. Taste and add salt and pepper to taste. Serve right away or store in fridge no more than 3 days. Reheat in microwave or on stove top; add water or chicken broth to thin it, if necessary. Whisk until smooth. Taste and adjust seasoning. Preheat oven to 400 degrees. Spray roasting pan with cooking spray. Add turkey wings and onions. Drizzle with olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 1 hour until turkey & onions are browned. Flip over turkey wings, add garlic cloves and bake another 15 minutes. Remove wings, onions, & garlic to stock pot. Add 1 cup chicken broth to baking pan and whisk to loosen browned bits. Add pan liquid to stockpot along with celery, herbs, and remaining chicken broth. Simmer for 1 hour. Remove solids from liquid stock. Pour stock through wire strainer to remove remaining bits. Remove grease from stock by using grease separator or chilling in fridge so that hardened fat can be scraped off the top. For 5-½ cups of stock, make a slurry* by shaking 1 cup stock with ⅔ cup of flour in a jar. Heat stock in large saucepan until steaming. Whisk constantly while gradually adding slurry to stock until desired consistency is reached. Cook on low for 10 min. Taste and add salt and pepper to taste. Serve right away or store in fridge no more than 3 days. Reheat in microwave or on stove top; add water or chicken broth to thin it, if necessary. Whisk until smooth. Taste and adjust seasoning.

*To thicken gravy, for each one cup of turkey stock make a slurry of 2 tablespoons of flour to 3 tablespoons of water or broth to shake together in the jar.

Directions at theyummylife.com

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