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Bourbon Gravy

Oxmoor House
Prep time 5 mins
Cook time 1 hr, 8 mins
Yield about 3 cups
  

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

How to Make It

  1. 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.

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

  3. 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.

  4. 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.

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

Christmas with Southern Living 2008