[Sca-cooks] Turkey Gravy

[Anne du Bosc]

I usually take the neck and giblets of the
turkey, and boil them with an onion and a couple
of stalks of celery and boil in about 2 cups of
water until the meat is falling from the bone and
the veggies are mushy.  Strain.  Debone the neck
and chop the giblets and add back to the broth.
Add a chopped hard boiled egg, and enough of the
pan drippings to bring to three cups or so of
broth.  Bring the broth back to a boil, mix two
tablespoons of corn starch with 4 ounces of water
and stir into the boiling broth.  (You may need
to adjust the thickness by adding more corn
starch or more water.)  Season to taste with
salt, pepper, and sage.

Mordonna

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