Рецепт Trina’s Make-Ahead Turkey Gravy

by Gregs Kitchen

With Thanksgiving only a week a way, I have a new recipe to share with y’all.  It is not one of mine, but it will be one I use each year now.  I got this recipe from my dear friend Trina Bearden.  She found the original on the internet , and then changed it up to make it her own.  It was among the many recipes she and I went through during my visit with her recently.  I am pretty convinced that if you don’t already use a recipe similar to this, it will become one of your go to recipes as well.  The best thing about it, is that you you can make it ahead and take one more task off your Thanksgiving Day cooking list.  Give it a try and let me know what you think.  And thank you Trina for sharing your recipe with us. Ingredients: 4 turkey wings (about 3 lbs.) 2 medium onions, peeled and quartered 1 cup water 8 cups chicken broth 3/4 cup chopped carrots 1/2 tsp. dried thyme 3/4 cup flour 3 Tbsp. stick butter or margarine (its Thanksgiving, go for the butter) 1/2 tsp. pepper 1 can of cream of celery or cream of chicken soup (optional, Trina likes to add for richness) Heat oven to 400 degrees.  Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onion over top (I added the carrots at this point to roast them off as well).  Roast 1 1/4 hours until wings are browned. Put wings and onions in a 5 –to-6 qt. pot.  Add water to roasting pan and stir to scrap up any brown bits on bottom.  Add to pot.  Add 6 cups broth, carrot and thyme.  Bring to a boil: reduce heat and simmer, uncovered, 1 1/2 hours. Remove wings to cutting board.  When cool, pull off skin and meat.  Discard skin: save meat for another use (This meat is good in your stuffing, or you can add it into the gravy if you like). Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible.Discard vegetables (or as Trina does, just puree the vegetables into the mixture to add more taste). : skim fat off broth, and discard.  (If time permits, refrigerate broth overnight to make fat skimming easier) At this point you can add the soup mix if you like. Whisk flour into remaining 2 cups broth until blended and smooth. Bring broth in pot to a gentle boil.  Whisk in broth-flavored mixture and boil 3-4 minutes to thicken gravy and remove floury taste.  Stir in butter and pepper. Serve, or pour into containers; refrigerate up to 1 week or freeze up to 3 months. Tip: You can make up to 3 months in advance and freeze in an airtight container.  Thaw 2 days in refrigerator.  Reheat in saucepan, whisking often. 2,187 total views, 3 views today You may like these recipes too: Southern Potato Salad Coconut-White Chocolate Chip Biscotti Cheese Straws Cranberry Decadence Bars Strawberry Apple Crisp Charlye’s Bayou Red Rice