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Thanksgiving What a wonderful holiday! From turkey and dressing to getting the whole family together and enjoying the day. What do you do on Thanksgiving? Tell us about it!

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Old 11-19-2014, 01:31 AM
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Make Ahead Turkey Gravy

I found this recipe in the new "Women's Day Happy Thanksgiving Magazine." I made the gravy a few days after Halloween, then popped it in the freezer. We had the turkey and vegetables for dinner that day. The gravy can be made up to 1 month in advance, then frozen, or 2 to 3 days before Thanksgiving. I used about 3 pounds of turkey legs instead of turkey wings and I replaced the wine with chicken broth.

In large roasting pan toss together:

3 1/2 pounds turkey wings or chicken parts

1 onion, 2 carrots and 2 stalks celery, all roughly chopped

8 sprigs fresh thyme

3 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

Roast at 400 degrees until the turkey is golden brown and cooked through, about 11/4 hours (about 165 degrees on a meat thermometer).

Remove turkey and vegetables from the pan. Use the drippings to make the gravy.

1 cup dry white wine or hard cider

2 to 3 cups low-sodium chicken broth

1/4 cup (˝ stick) butter

1/3 cup all-purpose flour

Kosher salt and pepper to taste

Remove vegetables from roasting pan. Strain the pan drippings into a fat separator (or let the pan drippings cool a bit then pour into a heavy-duty storage bag. Seal the bag, wait for the fat to rise to the surface of the liquid. Let the liquid drain from the snipped corner leaving the fat behind.) Place in a 4-cup measuring cup.

Place the empty roasting pan across 2 stove burners over medium-high heat. Add wine or cider and cook, stirring and scraping up any brown bits, for several minutes. Pour wine mixture into measuring cup with the pan juices and add enough chicken broth to make 4 cups liquid total.

In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes

Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper.

Store in an airtight container and freeze up to 1 month. Thaw in the refrigerator overnight. Reheat in a medium saucepan, covered, adding up to ˝ cup chicken broth if the gravy seems too thick.

-- Women's Day Happy Thanksgiving Magazine, 2013
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”

― Helen Nearing, The Good Life
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Old 11-17-2015, 12:46 PM
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We Welcome Strays

When I was young we used to go "skinny dipping"; now we just "chunky dunk"


“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”

― Helen Nearing, The Good Life
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