Turkey Gravy
INGREDIENTS
Turkey Drumstick Gravy:
2 turkey drumsticks cooked
6 cups cold water
1 large onion quartered
3/4 stick (6 tablespoons) butter
1/2 cup quick-mixing flour
salt and black pepper
Chopped crisp-cooked bacon
Pink Peppercorn Gravy:
2 1/4 cups chicken broth
1/4 cup Hennessy® V.S Cognac
1 packet (1.6 ounce) garlic and herb sauce mix
1 packet (0.87 ounce) turkey or brown gravy mix
2 tablespoons butter
2 teaspoons pink peppercorns
Fresh thyme sprigs
Lemon-Chive Gravy:
1 jar (12-ounce) turkey,chicken, brown, or mushroom gravy
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon chopped fresh chives
1 tablespoon dry sherry
salt and black pepper
INSTRUCTIONS
In a large saucepan, combine drumsticks, cold water, and quartered onion. Bring to a boil over medium high heat; reduce heat. Simmer, uncovered, for about 1 hour. Pour stock through fine-mesh strainer; discard drumsticks and onion. In a medium saucepan, melt butter over medium heat.
When butter has melted, whisk in flour to form a roux. Cook roux for 1 minute, stirring constantly. Slowly whisk in stock. Bring to a boil; reduce heat. Simmer uncovered, about 5 minutes or till gravy thickens. Season with salt and pepper to taste. Garnish with bacon.
In a medium saucepan, whisk together chicken broth, cognac, dry sauce mix, and dry gravy mix; stir in butter and peppercorns. Bring to a boil over medium heat, stirring constantly. Reduce heat. Simmer uncovered about 3 minutes or until thickened. Garnish with pink peppercorns and fresh thyme.
In a medium saucepan, combine gravy, butter, lemon juice, chives, and sherry. Cook over medium heat just until simmering. Season to taste with salt and pepper. Garnish with chives.
