INGREDIENTS:
Giblets and neck.
1 celery stalk.
1/2 onion.
3-4 garlic cloves.
1 tsp salt.
Water to cook.
Turkey pan drippings.
5 tbsp all purpose flour.
1 tbsp butter or oil.
METHOD:
While turkey is roasting, cook the giblets, neck, celery, garlic and onion with water. Reduce heat, cover, simmer about an hour, until giblets are tender. Drain and reserve the stock. Discard the vegetables and giblets. When the turkey is done, pour the turkey drippings in to the reserved stock.
Heat one tbsp butter, stir in the flour, salt and cook for a minute stirring constantly. Gradually stir in the reserved stock, cook, stirring until thickened.
"ENJOY COOKING AND EATING"
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