Opala Turkey Gravy
Cheryl Fisher
The absolutely PERFECT gravy
ingredients
Gravy- 1 Roasted Turkey
- 6 cups turkey stock (add potato water if necessary)
- Salt and freshly ground black pepper
- 1/3 cup cornstarch in 1/4 cup cold water
- Gravy master – few shakes
- 1/2 - 1 can of cream chicken soup (optional)
- Saved Potato Water
- Giblets from inside turkey cavity
- 1 whole onion cut in half, leave skins on
- 2-3 carrots peeled left in big pieces
- 2 sticks celery,
- 1 bay leaf
- Salt and pepper
- Chicken bouillon cubes
directions
Turkey Stock
Add all to stock pot, cover with water. Add chicken bouillon cubes. Simmer 1 1/2 - 2 hours. Strain in colander.
Gravy
Remove turkey from roaster and let it stand for about 15 minutes before carving. Place the roasting pan over two burners of the stove. Add the stock and cook over high heat, scraping the brown solids from the bottom of the pan and stirring until the liquid has reduced. Dissolve the cornstarch in the cold water (Cold water and shaking in a jar are the keys to NO lumps!) and add the mixture slowly along with the cream of chicken soup and gravy master to the simmering liquid. Stir constantly. Continue to stir until the gravy thickens, which it will do quickly. Serve hot or keep it warm before services.
Source: Eileen Moser & Judy Fisher
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