Turkey Gravy

Name: Turkey Gravy
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 3-1/2 cups.
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

Classic veggies, fresh herbs and home-cooked turkey bones make this heirloom gravy a keeper. At our house, we wouldn’t even think of sitting down to Thanksgiving dinner without it. —Nick Iverson, Denver, Colorado

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.