Turkey Gravy, Stock & Stuffing

Turkey Giblet Gravy

12 Servings

1/4 c  Pan drippings
1/4 c  Flour
1 c  Water
2 c  Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper

Pour off all turkey fat from roasting pan into a glass measuring
cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
reserved turkey stock. Cook, stirring and scraping up browned bits in
pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets and reserved liver.
Taste; season with salt and pepper if needed.

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Turkey Stock

12 Servings

Turkey giblets+neck & wings
3 c  Water
1/2    Onion,small,sliced
1/2    Garlic clove
1/2    Bay leaf
1/8 t  Basil,crumbled
1/8 t  Rosemary,crumbled
1/8 t  Thyme,crumbled
1/8 t  Salt

Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

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Turkey Stuffing

8 Servings

1/4 c  Olive oil
1    Shallot,finely chopped
1    Onion,large,finely chopped
1 1/2 c  Celery,finely chopped
12 c  Bread,stale,cut in 1/2″ cube
2 T  Sage,ground
1/2 t  Thyme,dried
1/2 t  Celery seed,ground
1/2 t  Paprika
Pepper,freshly ground
2 1/4 c  Stock,strong vegetable

1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
until the vegetables begin to soften, then add bread cubes, sage,
marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
Cook, stirring frequently, for 5 minutes over medium-low heat.

2. Add hot vegetable stock to pot and mix well. Cover and cook over
low heat for 30 minutes or longer, stirring frequently, until bread
cubes have broken down. (The secret to a good stuffing is in the slow
cooking and the frequent stirring.)