#2965 - Turkey Gravy

(by Shirley McNevich)

1 quart turkey broth
1 tsp. salt
3 heaping TBSP flour
6oz. water

After cooking your turkey, save the broth from the bottom of the pan. In a jark add the water, add the flour and screw the lid on the jar--shake well until mixed. In a saucepan over medium heat add the turkey broth and salt--stir and bring to a boil. Once boiling, slowly start adding the flour/water mixture while quickly stirring--only add enough of the flour/water mixture until the gravy is the thickness that you like. By using flour rather than cornstarch, when you heat the gravy for making leftovers, the gravy won't be lumpy. If you heat up the gravy the next day, add a little more turkey broth and stir well.

#1021 - Leftover Turkey Bowls

(by Shirley McNevich)

leftover turkey breast (sliced)
leftover stuffing (filling)
leftover turkey gravy

All leftovers should be at room temperature. Using plastic containers with matching lids, place stuffing on the bottom of each container (fill as many containers as you wish). Place sliced turkey on top of stuffing in each container. Spoon 1-2 ladles full of gravy on top of turkey in each container and smooth it around using the back of the ladle. Place lids tightly on containers and freeze them (they will last quite a few months). When ready to make one, run hot water on the bottom of the container to loosen the contents. Place contents on a plate and cover with Saran wrap. Microwave on high for 7 minutes or until heated through.

#480 - Gravy

(by Shirley McNevich)

1 qt. chicken, beef, pork or turkey broth
1 tsp. salt
3 TBSP cornstarch
1/2 cup water

Put the broth in a saucepan and taste--if flat, add the tsp. of salt--if it tastes ok, do not add salt. In a small bowl, mix the cornstarch with the water (add the water a small amount at a time so it doesn't get lumpy--stir until smooth). Heat broth on medium heat and add the cornstarch mixture to the broth--stir continually until it comes to a boil and thickens. Remove from heat and serve.

#386 - Skillet Sheperd's Pie

(by Shirley McNevich)

2 - 10.5oz. cans turkey gravy
1 - 16oz. bag frozen vegetables (broccoli, cauliflower and carrots)
2 cups cubed cooked turkey
2 cups hot seasoned mashed potatoes
1/4 cup shredded cheddar cheese

In a medium skillet, mix gravy and vegetables. Heat to a boil over medium heat. After boiling, turn heat to low, cover and cook for 5 minutes or until vegetables are tender--stir a few times while cooking. Add turkey, spoon mashed potatoes over the top, sprinkle cheese over the potatoes and cover. Keep heat on low and cook until everything is hot and cheese is melted.