Turkey Wings and Gravy
The tougher cuts pf meat and poultry are the least expensive and have the most flavor. Turkey wings,available most everywhere, are perfect example of this. Simmered gently and served with Corn bread Dressing, th make a delicious dinner,
Makes 6 servings
- 6 turkey wings (about 3 1/4 pounds)
- 2 stalks celery, sliced about 1/2 inch thick
- 1 small onion, thinly sliced
- 1 medium green bell pepper, cored, seeded, and thinly sliced
- 1 1/2 teaspoons poultry seasoning
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup water
- 1 to 2 teaspoons GravyMaster
1. Cut each wing into 3 pieces at the joints. Place the wing pieces, celery, onions, and green peppers in a large pot with enough cold water to cover. Add the poultry seasoning, salt, and pepper and heat to boiling. Reduce the heat to simmering and simmer until the wings pieces are very tender, about 1 1/2 hours.Check the seasoning once or twice during cooking and adjust as necessary.
2.In a bowl,stir the flour into the water until smooth. Slowly stir the flour mixture into the simmering turkey liquid until it is smoothed and thickened. Stir in the GravyMaster. Taste the gravy and add seasoning if necessary. Thin the gravy with a little water if necessary. Serve hot, passing extra gravy.
Note: The wings can be prepared entirely in advance. To serve, heat over a low flame, adding a little water to thin the gravy if necessary.