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Make-Ahead Turkey Gravy

As far as my family is concerned, I can never have enough homemade gravy on hand for Thanksgiving dinner! The base for this flavorful gravy is prepared with turkey wings and can be prepared in advance. —Linda Fitzsimmons, Fort Edward, New York

24 ServingsPrep: 2-1/4 hours Cook: 10 min.

Ingredients

2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper

Directions

Place turkey wings and onions in a greased 13-in. x 9-in. baking
dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once.
Transfer wings and onions to a Dutch oven. Add the large can of
broth, carrots, celery and thyme. Bring to a boil. Reduce heat;
simmer, uncovered, for 45 minutes.
Strain; discard wings and vegetables. (Can be made ahead to this
point and stored in the refrigerator for up to 2 days.) Skim fat
from cooking liquid. Add enough remaining broth to measure 3-1/2
cups; set aside.
In a large saucepan, whisk flour and remaining broth until smooth.
Gradually stir in cooking liquid. Bring to a boil; cook and stir for
2 minutes or until thickened. Stir in butter and pepper. Yield:

2 of 2

Make-Ahead Turkey Gravy (continued)

Directions (continued)

4-1/4 cups.

Nutrition Facts: 3 tablespoons equals 61 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 234 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.