Lunch: Roasted Turkey Gravy

Recipe by Cindy Daniel, Healdsburg Shed, Healdsburg, California Roasted vegetables and drippings from the turkey pan, plus toasted roux for thickening, make for a deeply flavored gravy. The hard-cooked eggs are a touch from Cindy Daniel's childhood Thank

Ingredients

Pan drippings and vegetables from Dry-Cured Roasted Turkey with Herb Butter
1/2 cup flour
1 qt. homemade* or store-bought turkey broth or reduced-sodium chicken broth
Turkey neck and giblets from Dry-Cured Roasted Turkey with Herb Butter, skin and bones discarded, meat finely chopped
1 or 2 hard-cooked large eggs, sliced (optional)

Instructions

Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.
Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.
Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.
*Follow recipe for Easy Chicken Broth at sunset. com, using chicken or turkey bones.

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