Turkey Gravy (alternative)

These two recipes are not for the turkey giblet gravy we traditionally make at Thanksgiving and/or Christmas, which is Marilyn's recipe and everyone's favourite, but don't require the giblets. Makes 2 cups.

• 3 Tbsp turkey drippings (from cooked turkey)
• Turkey bits from the roasting pan
• 3 Tbsp flour
• 3 cups chicken broth
• 1 Tbsp red currant jelly or cranberry sauce
• 2 Tbsp port OR Madeira or red wine OR cream OR milk

1. Remove turkey from roasting pan.
2. Drain off fat, leaving 3 Tbsp drippings.
3. Place roasting pan on cooktop or spoon the 3 Tbsp drippings and turkey bits from the roaster into a pot.
4. Stir the flour into the drippings until smooth, and cook over medium heat until flour is a straw colour.
5. Add 3 cups chicken broth, jelly and port or 2 Tbsp other liquid.
6. Bring to a boil, stirring, scraping up any bits at the bottom of the pan.
7. Reduce heat and simmer 2-3 minutes to combine flavours or till sauce thickens.
8. Season with salt and pepper.

Make-Ahead Turkey Gravy

The recipe can be made two days in advance, using turkey parts from a fresh or defrosted turkey.

If desired, use the turkey liver too. Cook in a little butter, chop, add to the gravy with the cooked gizzard and heart.

• turkey neck, gizzard, heart
• 1 Tbsp vegetable oil
• 1 large onion, chopped
• 1 medium carrot, peeled, chopped
• 1 stalk celery, chopped
• 1 cup dry white wine
• 1 bay leaf
• 5 sprigs thyme
• 6 cups low-sodium chicken broth/stock
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• dash Worcestershire sauce
• salt and pepper to taste

1. Cook the turkey neck in a small pot of water. Bring to a boil then simmer till done. Cool and remove meat from the neck bones, chop the meat.
2. Pat turkey gizzard and heart dry with paper towel.
3. In large frying pan, heat oil over medium-high heat.
4. Add turkey gizzard and heart, cook, remove from heat and chop.
5. Cook onion, carrot and celery in the oil, stirring occasionally, until nicely browned up to 10 minutes.
6. Stir in turkey neck meat, chopped gizzard and heart.
7. Add wine, bay leaf, thyme, chicken stock.
8. Bbring to boil then simmer 30 minutes on low.
9. In separate pan melt butter, whisk in flour, whisk in broth from the pan to thin, whisk this mixture into the gravy in the pan to thicken.
10. Add Worcestershire sauce and salt and pepper to taste.