Title: Turkey gravy
 Categories: Poultry, Sauces
      Yield: 6 Servings
 
      1    Onion, sliced
      2 c  Pan juices (add water if
           -nec. to make 2C)
    1/2 c  Skimmed turkey fat
      1 c  Half and half
 
  Turkey giblets and neck Celery leaves 4Tbs brandy
  
  Remove liver and set aside. In saucepan, cover giblets and meck with
  lightly salted cold water; add a few celery leaves and onion slices.
  Cover and simmer 1 hour; add liver and simmer 20-30 minutes. Remove
  and chop giblets. Discard neck. Reserve 2 C broth. Skim 1/2C turkey
  fat from pan juices. Gather 2C juices, adding water if nec. to make
  2C. Combine turkey fat with 1/2 C flour in saucepan. Begin heating.
  Whisk in broth and juices. Whisk in half and half. Stir in giblets.
  Cook until thickened and bubbly, then  1 minute more. Stir in brandy.
  
  This makes tons of gravy....plenty for leftovers. You can easily cut
  the recipe in half.
  
  Someone asked for a good gravy recipe. Gail posted one last year that
  I "fiddled" with a bit....it has become my all time favorite....
  
  Food & Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992
  WYF.4.LYF [Choc. Queen]      at 12:12 EST
  
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator, net/node 004/005