Today’s Scrumptious Sunday is perfect if you plan to bring turkey back to the dinner table for your Christmas dinner. Or this is great for a hearty meal any time of the year, because you don’t even need a whole turkey to make it! I’m sure it could be easily adapted to make a chicken gravy, too. It comes from a Women’s Day recipe, and the photos are courtesy of my mother-in-law Dianne W., who definitely knows her way around the kitchen.
Make-Ahead Turkey Gravy
Recipe By: Woman’s Day Magazine November 2000
Posted by: Lynn Thomas @ RecipeQuest
Serving Size : 16 ½ cup ea.
Categories : Holiday Poultry
4 turkey wings — about 3 lb.
2 medium peeled onions — quartered
1 cup water
8 cups chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper
Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often. May be kept up to one week in refrigerator. Always bring poultry sauces to a low boil when reheating.
1. Heat oven to 400°F. Have ready a large roasting pan.
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.
3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.
4. Remove wings to cutting board. When cool enough to work with, pull off skin and meat. Discard skin and bones; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.
Makes 8 cups. Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod.
Thanks, Dianne! As I mentioned, she’s a phenomenal cook, and we’ll be seeing more recipes from her soon!