Ingredients:
- *** Broth ***
- 1 turkey leg or thigh or 2 cups low-sodium chicken broth
- 1 md. onion; peeled, trimmed and coarsely chopped
- 1 stalk celery; coarsely chopped
- 1 lg. carrot; peeled, trimmed and coarsely chopped
- 2 Tbsp. unsalted butter
- 4 sprigs flat-leaf parsley
- 2 sprigs fresh sage
- 5 peppercorns
- 1 bay leaf
- *** Gravy ***
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups broth
- Salt and pepper to taste
Preparation:
Broth Option 1:
1a. Melt butter in a large saucepan over medium heat. Add onion, celery, and carrot and lightly brown, stirring frequently.
1b. Add turkey leg or thigh, sage, parsley, pepper, bay and 2 quarts water.
1c. Bring to a boil. Immediately reduce heat to a simmer. Cook gently for 2 hours skimming off any foam that forms on top.
1d. Strain broth and reserve until needed.
Broth Option 2:
2a. Melt butter in a large saucepan over medium heat. Add onion, celery, and carrot and lightly brown, stirring frequently.
2b. Add chicken broth, sage, parsley, pepper, and bay.
2c. Bring to a boil. Immediately reduce heat to a simmer. Cook gently for 1 hour skimming off any foam that forms on top.
2d. Strain broth and reserve until needed.
Broth Option 3:
3. Just use plain canned chicken broth.
Gravy:
3. Heat 2 cups broth in the microwave for 1 minute on high.
4. Melt 2 tablespoons butter in a small saucepan over low heat. Whisk in flour and cook, whisking constantly for 3 minutes.
5. Vigorously whisk in hot broth and continue cooking, stirring constantly, until thickened.
6. Taste ad add salt and pepper as needed. Serve.
Note: If you follow Option 1 it makes enough broth for the Stuffing for Two recipe as well.