Turkey Neck Gravy - Recipelink.com

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Book Description

When Pat Condelli began baking cookies in 1956 she was 10 years old. Relatives crowned her the Cookie Queen. So when she opened her cookie business in 1992 she had the perfect name for the company. The cookie queen wants everyone to have as much fun during the holidays as she does--so she has even included her phone number in the book for those who run into a problem or have a question.

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Hassle-Free Holidays From The Castle of the Cookie Queen

Authors: Patricia Condelli

Date: August 2000

ISBN: 1891231278

Publisher: Word Association Publishers

Spiral-bound

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Turkey Neck Gravy
Recipe from: Hassle-Free Holidays From The Castle of the Cookie Queen
by Patricia Condelli
Cookbook Heaven at Recipelink.com

It sounds strange, but believe me when I tell you that Turkey Neck Gravy is the BEST you ever will pour over your Thanksgiving bird. Just give me a plate full of bread stuffing with Turkey Neck Gravy and I will be happy. Who needs a slice of bird? There is plenty of turkey meat in the gravy?

Many people are afraid to make gravy. Afraid that it will be lumpy. Or too thin. Or too thick. That fear sends them scurrying to the grocery store where they spend good money on bad gravy - in a jar. That stuff is awful. Make your own. It's easy. Don't worry. Be happy. It will work.

If you are using only a turkey breast as I do, you won't get a neck with it. You'll have to beg, borrow or buy one. This recipe makes 4 cups of gravy.

Makes: 4 cups gravy

1 turkey neck
1 medium onion, chopped
2 Tablespoons oil or margarine
5 cups water
3 chicken bouillon cubes
2 celery stalks cut up
6 whole black pepper corns
8 Tablespoons flour
8 Tablespoons fat pan drippings from roasting turkey
Salt and pepper to taste

Saute chopped onion in oil or margarine in a saucepot.
Wash turkey neck. Place in sauce pot with onion. Add water, bouillon cubes, celery and pepper corns. Bring to a boil. Simmer for 2 hours.
Strain and reserve liquid. There should be 4 cups. If there is not, add a
little canned chicken broth. Keep broth warm.
Pick meat off neck bones and reserve meat. Throw away the other stuff.
In a saucepan heat fat pan drippings from turkey until they start to bubble. Whisk in flour. When this mixture starts to bubble, cook 4 minutes. Stir in reserved turkey broth. Continue stirring until gravy thickens.
Season with salt and pepper to taste.
Stir in turkey neck meat. Heat until bubbly. Serve in heated gravy boat.

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