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I'm also making this recipe for make ahead gravy I clipped from Woman's Day years ago. It's all over

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Joined: Dec 9, 2005


Posted to Thread #25371 at 10:23 pm on Nov 26, 2013

the internet with rave reviews. I bought a package of turkey wings that weighed 3.5 lbs and was taken aback when I opened them to find it only contained two humongous wings. I added the neck from the turkey and the stock is simmering away now. It looks and smells delicious.

I did separate the wings into the three pieces.

* Exported for MasterCook 4 by Living Cookbook *

Make-Ahead Turkey Gravy

Recipe By :
Serving Size : 0 Preparation Time: 0:10
Categories : Stock Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey wings (about 3 to 4 lb)
2 medium onions, cut up
1 cup water
8 cups chicken broth
1 carrot, chopped
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbs (1/4 stick)butter
1/2 tsp freshly ground pepper

1. Heat oven to 400F.

2. Put wings in a single layer in roasting pan; scatter onions on top. Roast
1 1/4 hours or until wings are browned.

3. Put wings and onions in 3-quart saucepan. Add water to roasting pan; stir
to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth
(refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1
1/2 hours.

4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat
for another use. Strain broth into saucepan; skim fat off broth.

5. Whisk flour into remaining 2 cups broth until mixture is well blended and

6. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5
minutes to thicken gravy. Stir in butter and pepper.

Cooking Tip: Freeze gravy up to 1 month. Reheat. You can add fat-skimmed
drippings from a freshly roasted turkey.

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