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“From Cuisine at Home Magazine. This gravy is great with turkey or other poultry.”
3hrs 20mins
6 cups

Ingredients Nutrition


  1. Preheat oven to 375 degrees F. Roast celery, carrots, onion, garlic and turkey wings in a large oven proof pan for 1 1/4 hours. Add 2 cups broth and roast an additional 45 minutes. Transfer pan to the stovetop, add remaining broth and water and bring to a boil. Reduce heat and simmer 1 hour or until liquid is reduced to about 4 cups. Remove and reserve wing pieces, then strain and de-fat stock, discarding vegetables. When wings are cool enough to handle, remove the meat from them and chop.
  2. Combine milk and flour. Bring stock to a boil in the pan. Whisk in slurry and simmer 5 minutes. Add the chopped turkey and vinegar; season with salt and pepper.

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