I always return to what I liked so we can re-like it again. This gravy was exceptional. And so was the cranberry sauce. You’ll enjoy it too.
Food Network Magazine (already moved on to the December issue) had a really good November issue this year. I found lots of recipes and tips for fall cooking and baking. They also have “The Sequel” for round two of the turkey. Two recipes that I know I’ll use again just for Thanksgiving are the gravy and the cranberry sauce recipes. The gravy stock I made the day before and the cranberry sauce I made in the morning.
- 2 Tablespoons of butter
- 1 medium leek
- Neck, heart and gizzard from the turkey
- 8 cups low-sodium fat free chicken broth
- 3 springs thyme, parsley and rosemary
- 1 bay leaf
Melt the butter in a Dutch oven. Add the onion and turkey parts till parts are browned. Add the broth, herbs and bay leaf; simmer two hours. Strain the broth into a 1 quart plastic container. Store the stock…
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