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* PLUS Cooking time: 40 minutes
, and neck
- While turkey is roasting, coarsely chop giblets, then place with neck in a saucepan. Add broth, bay leaves and onion. Cover and simmer 30 minutes. Strain and save liquid.
- Remove turkey from pan. Skim and discard fat from pan juices. Place pan over 2 burners or pour pan juices into a large saucepan. Bring to a boil over medium-high. Then, whisking constantly, sift in flour. Continue whisking until smooth and thick. Gradually whisk in giblet broth and sherry. Reduce heat to medium. Stir frequently, uncovered, until as thick as you like, 8 to 12 minutes. Taste and add salt and pepper or more sherry if needed.
Nutrition (per serving)
- 1.7 g,
- 2.4 g,
- 10.1 g,
- 0.1 g,
- 54 mg.
This is a must-have to go with our Spanish Turkey!