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Backup store bought gravy

I roast the neck and giblets with extra wings and carrots, celery and onions the day before and then make the stock. I don't salt it at this stage. Save all the drippings from the roasting pan to add to the drippings from the roast turkey. That way there is plenty of fond. Also, my mother-in-law, who had six boys and always cooked TWO turkeys, added more oil to the drippings before she added the flour so there would be PLENTY of gravy. And she would add some of the mashed potato water as well.

Dec 10, 2014
ivyvalory in General Topics

Red-Cooked Pork

The picture made it look like it had been browned first and I think I would surely do that. Otherwise, it has all the flavors I love!

Feb 02, 2011
ivyvalory in Recipes