Turkey Gravy
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




giblets and neck from one turkey
2 onions, peeled and diced
2 stalks of celery diced
2 teaspoons salt
1 bay leaf
6 tablespoons turkey pan drippings
6 tablespoons cornstarch
3 chicken flavored bouillon cubes
7 1/4 cups water

Preparation

1 In large saucepan place turkey giblets and neck, 1/4 cup water, onion, celery, salt and bay leaf. Bring to boil, cover and simmer 30 minutes or until giblets are tender.  2 Drain broth, reserve. Pour pan drippings into large measuring cup. Allow to stand several minutes until fat separates from turkey juices. 3 Return 6 tablespoons fat drippings to pan, discard remaining fat drippings.  4 Add reserved giblet broth to turkey juices to equal 6 cups. Return to roasting pan. Stir together cornstarch and water until smooth, add to roasting pan.  5 Add bouillon cubes, stirring constantly. Bring to boil over medium heat, stirring up brown bits from bottom of pan. Boil 1 minute. If desired, chop giblets and add to gravy. Makes 6 cups.