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Thanksgiving Turkey Stock to Gravy

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5989
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    Posted: 31 October 2012 at 09:33
Good Evening, Buonasera,
Truly look forward to hearing from all of you regarding Thanksgiving Day Lunch and which gravy you are all pairing your bird or main course with.
2 tblsps. Olive Oil Extra Virgin or butter
1 kilo ( 2 lbs. )  turkey wings, necks, gizzards, heart - all from the Turkey ( the choice of parts is
up to you )
2 minced small onions
2 celery stalks diced or diced Leek
2 carrots diced
Reserved Stock
salt and freshly ground blk. pepper
Heat oil in a large saucepan.
Work in batches, add turkey parts and sauté until deep golden brown about 12 - 15 mins. per batch.
Add the veggies and 18 cups water and bring to boil with turkey parts in the pot.
Reduce heat to simmer medium low and simmer the stock, for 2 1/2 to 3 hrs.
Simmer until reduced to 4 cups. Let cool a bit.
Remove and reserve fat layer on top before using.
Would enjoy hearing from all of you in regards, to how are you Turkey Gravy-ing in three weeks.
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..
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