Bourbon Gravy

Oxmoor House
 

 

Yield:

about 3 cups

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 1 Hour, 8 Minutes

Ingredients

Giblets and neck reserved from turkey
Pan drippings from turkey
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons bourbon

Preparation

Combine giblets, neck, and 3 cups water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan placed over 2 burners on the stovetop. Stir in chopped giblets, if desired. Bring to a boil; reduce heat, and simmer, uncovered, 3 to 5 minutes.

Combine flour and 1/2 cup water, stirring until blended; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Set aside some plain gravy, if desired. Stir garlic powder and bourbon into remaining gravy. Serve hot.

Fix It Faster: Substitute canned chicken broth instead of making homemade broth, if desired.

Note:

Christmas with Southern Living 2008

May 2008