Miss Mary

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.

Classic Turkey Gravy

  • Stock
  • 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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