Turkey Gravy with Brandy

Serving Size : 6


1 Onion, sliced
2 c Pan juices (add water if -nec. to make 2C)
1/2 c Skimmed turkey fat
1 c Half and half
Turkey giblets and neck
Celery leaves
4Tbs brandy

Remove liver and set aside.
In saucepan, cover giblets and meck with lightly salted cold water; add a few celery leaves and onion slices.
Cover and simmer 1 hour; add liver and simmer 20-30 minutes.
Remove and chop giblets.
Discard neck.
Reserve 2 C broth.
Skim 1/2C turkey fat from pan juices. Gather 2C juices, adding water if nec. to make 2C
. Combine turkey fat with 1/2 C flour in saucepan. Begin heating.
Whisk in broth and juices.
Whisk in half and half.
Stir in giblets.
Cook until thickened and bubbly, then 1 minute more.
Stir in brandy.

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