Turkey Gravy Recipe
Turkey Gravy Recipe photo by Taste of Home
Publisher Photo
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.

Ingredients

  • 2 tablespoons canola oil
  • Turkey backbone, neck bone and wing tips, cut into 3-inch pieces
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 4 cups reduced-sodium chicken broth
  • 6 sprigs fresh parsley
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a Dutch oven, heat oil over medium-high heat. Add turkey parts; brown on all sides, 8-10 minutes. Remove from pan. Add carrots, celery and onion; cook and stir until browned and softened, 6-8 minutes.
Return turkey parts to Dutch oven. Pour in broth; stir in parsley, garlic, bay leaves and peppercorns. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes.
Strain broth; discard bones, vegetables, bay leaves and peppercorns. Return broth to pan, and bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and water. Whisk cornstarch mixture into broth until thickened. Stir in remaining ingredients. Yield: 3-1/2 cups.
Originally published as Turkey Gravy in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

Nutritional Facts

1/4 cup: 31 calories, 2g fat (0 saturated fat), 0 cholesterol, 332mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 2 tablespoons canola oil
  • Turkey backbone, neck bone and wing tips, cut into 3-inch pieces
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 4 cups reduced-sodium chicken broth
  • 6 sprigs fresh parsley
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a Dutch oven, heat oil over medium-high heat. Add turkey parts; brown on all sides, 8-10 minutes. Remove from pan. Add carrots, celery and onion; cook and stir until browned and softened, 6-8 minutes.
  2. Return turkey parts to Dutch oven. Pour in broth; stir in parsley, garlic, bay leaves and peppercorns. Bring to a boil. Reduce heat; simmer, covered, for 30 minutes.
  3. Strain broth; discard bones, vegetables, bay leaves and peppercorns. Return broth to pan, and bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and water. Whisk cornstarch mixture into broth until thickened. Stir in remaining ingredients. Yield: 3-1/2 cups.
Originally published as Turkey Gravy in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

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