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U.S. Janet B.

On Tue, 20 Dec 2016 10:46:20 -0800 (PST), wrote:

>At one Thanksgiving dinner I went to, there were seven of us, so as you might expect, the gravy made from one turkey wasn't enough to go around.
>
>One could always buy extra gravy, of course. Maybe one of the fancier stores would have something good at the deli counter. But, assuming such a store is not in the area, and that no canned or powdered gravy is all that great as a back-up (at least not in your house), what recipe would you suggest? Thank you.
>
>
>Lenona.

Before Thanksgiving look around in the supermarkets for extra turkey
necks, and wings . Roast them a couple of days before thanksgiving.
Save the fond from the pan, save the necks and wings and cook them in
water together with the neck and giblets from the raw Thanksgiving
bird. Save the resulting broth, add to the pan drippings in the
Thanksgiving bird pan and adjust the amount and taste with the water
from boiling the potatoes. Thicken as usual.
That should give you a lot of good tasting gravy.
Janet US