|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic turkey gravy recipe is made right alongside a roasting turkey. The neck is used to make a simple turkey stock, and the gravy recipe is finished with those delicious browned bits from the roasting pan.
Pour this delicious gravy on slices of turkey, mashed potatoes, stuffing; and if there are any leftovers, use it in a turkey stuffing casserole or on open-faced turkey sandwiches.
5 cups water (or chicken stock for a richer flavor)
1 turkey neck, heart, and gizzard from inside the turkey (most giblets, but not the liver)
1/2 medium onion, chopped
1 bay leaf
4 tablespoons reserved fat from roasting pan, or melted butter
1/3 cup all-purpose flour
1 tablespoon chopped fresh sage
Gather the ingredients.
To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a saucepan. Bring to a simmer, reduce the heat to low, cover, and gently simmer for 2 hours.
Turn off, strain, and reserve turkey stock.
When the turkey is done, carefully remove it from the roasting pan, and transfer it to a serving platter to rest, loosely cover with foil. While the turkey is resting, remove the fat from the roasting pan.
Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.
Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the pan, those can be added also for extra flavor.
Reduce the heat and simmer the gravy for about 10 to 15 minutes.
Strain out the vegetables, if used, add the sage, and season to taste with salt and pepper.
Serve hot alongside the turkey.