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Savory Herb Gravy
as seen on George Hirsch Living it UP! TV series
Makes 14 1/4 cup servings
2 cups drippings from roasted turkey
2 cups chicken broth or stock roasted turkey neck & giblets
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1 Tablespoon fresh sage or parsley fresh ground black pepper
In a saucepan, place drippings from roasted turkey, turkey neck and giblets over medium heat. Heat
to boil reduce heat to low; cover and simmer 15 minutes. Strain broth into a large bowl, place bowl
over another bowl with ice to cool quickly; until the fat rises to the top.
Remove fat from top of gravy; over medium heat, spoon 3 tablespoons fat from the poultry drippings
into a 2-quart saucepan. Whisk flour into the heated fat and continue to cook and stir until the flour
turns golden. Meanwhile, skim and discard any fat remaining on top of the poultry drippings.
Gradually whisk in warm poultry drippings and chicken broth mixture. Cook and stir, until gravy
simmers and is slightly thick. Add fresh sage and black pepper.
Biscuits*
Makes one dozen
2 cups sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup butter
2/3 cup milk
Pre heat oven to 375 degrees
Sift dry ingredients, blend shortening with dry ingredients using a pastry blender or a knife & fork.
Add milk & mix well. Knead dough 2 minutes. Roll out dough and cut out biscuits. At this point you
can store the cut out biscuit dough in the refrigerator until you are ready to bake them. Bake on a
ungreased cookie sheet for 10-12 minutes. Baking time will vary depending on the thickness of the
biscuits. Serve warm from the oven.
*George created this recipe (in camp) while on-horseback in Monument Valley.
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