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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 cups chicken stock
  • 1/2 stick butter
  • 2 ounces flour
  • 1 cup turkey pan droppings
  • 1/2 cup cooked giblets, chopped or grounded
  • Salt and pepper, to taste
Warm chicken stock while turkey finishes cooking. In a separate saucepan, melt butter and add flour to make a roux (thick paste). Cook on very low heat for 10 minutes, stirring occasionally.
Add the roux to the warm chicken stock and whisk while bringing it to a boil. At boiling, the mixture should get thick. Simmer and stir for 3 to 5 minutes.
To finish gravy, pour strained turkey pan drippings into gravy. Add giblets. Add pan drippings until gravy comes to desired thickness, simmer 3 to 5 minutes and serve.
Yield: 8 servings
(This recipe was contributed as part of a "Cook of the Week" feature.)

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