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image courtesy of Pottery Barn
Gravy. It’s definition both culinary and colloquially means all things lovely, and is the perfect place to start my Thanksgiving recipes.
I’ve always been disappointed by the amount of juice rendered off a turkey after it cooks. It’s never enough to make very much gravy. In this house not enough gravy is a punishable offense.
3 turkey wings
2 small yellow onions
3 celery stalks
1 bay leaf
1 tablespoon peppercorns
1 tablespoon salt
1 cup fresh parsley
6-8 cups water (amount will vary)
Place the turkey wings in a large stew pot or dutch oven.
Roughly chop the onion, carrot, celery and parsley and add to the pot.
Add the peppercorns salt and bay leaf.
Add water until the veggies and turkey are just covered.
Bring the water to a boil, cover and turn the heat to low.
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