Page 29 - SCMHCC Holiday Favorites Cookbook

PERFECT TURKEY

GRAVY

From the Kitchen of Cassie McAllister

INGREDIENTS
Back and neck removed from your Perfect

Roast Turkey
1 pound additional chicken or turkey parts
(neck, wings, backs, etc.)
2 stalks celery with leaves, roughly cut

1 medium onion, peeled and roughly cut
2 medium carrots, cleaned but not peeled

with tops trimmed off, roughly cut
1 bunch parsley with stems
5 black peppercorns

2 bay leaves
3 garlic cloves crushed
1 teaspoon kosher salt

3 quarts water
1 teaspoon browning and seasoning sauce,
such as Kitchen Bouquet (found in the spice

aisle at your supermarket or buy it here
1 stick butter
1/2 cup flour
INSTRUCTIONS

1. While your turkey is roasting, in a medium to
large stock pot, place the back, neck and
chicken or turkey parts along with the celery,

onion, carrots, parsley, peppercorns, bay
leaves, garlic, salt and water and bring to a
boil. Simmer with cover partially on letting

steam escape. Simmer for the entire time the
turkey is roasting, adding a little more water
as needed.

2. Once your turkey is done roasting and is
resting, place the empty roasting pan over

two burners on your stove and add the pot of
cooked stock with all of the solids and the
cooked vegetables and drippings saved from

cooking the turkey. Cook and stir, loosening
up any browned bits from the roasting pan.