From the Kitchen of…Diane Morgan, Cooking Light Contributor
"I always make stock well before Thanksgiving in the slow cooker, and then freeze it. This way the gravy is never lacking deep turkey flavor."
The key to flavorful gravy is a good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months. Thaw; then reheat over medium-low, stirring with a whisk.
3 pounds turkey wings, each cut into 2 pieces
2 tablespoons olive oil
2 teaspoons whole black peppercorns
2 large carrots, cut into 2-inch pieces
2 large celery stalks, cut into 2-inch pieces
1 small yellow onion, quartered
10 cups unsalted chicken stock
5 parsley sprigs
3 thyme sprigs
2 bay leaves
1/2 cup all-purpose flour
1/3 cup water
1/2 teaspoon kosher salt
2 teaspoons freshly ground black pepper
How to Make It
Preheat oven to 425°.
Combine first 6 ingredients in a large roasting pan. Bake at 425° for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Remove and discard fat layer on top of stock. Measure and reserve 8 cups of stock; save any remaining stock for another use.
Combine flour, 2/3 cup reserved stock, and 1/3 cup water in a bowl, stirring with a whisk until smooth. Bring remaining 7 1/3 cups stock to a boil in Dutch oven. Gradually add flour mixture, salt, and pepper, stirring with a whisk. Bring to a boil, and simmer 5 minutes.
I spent so much time & made the recipe exactly as written. I should have followed my instinct, which said that 2 tsp of fresh black pepper sounded like too much. It's completely inedible for the crew I'm cooking for. What a disappointment.
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