I am amazed, just experimenting and it is to DIE for. I like to stuff my turkey, so the drippings absorb into the dressing. So here's what I did:
Package of turkey tails.
Salt and peppered the turkey tails and put in the oven at 350 until toasty darkish brown, then covered loosely with foil. Removed and drained the oil into a skillet. Heated on high, added flour, let it brown, added water, let it thicken a little, reduced heat to med low, added a little more water, little bit of chicken bullion, s & p, then put the turkey tails back in. It is gently simmering, all that flavor working together and it tastes absolutely delicious. When done, I will strain the gravy, and freeze it for later use. The turkey tails I will save as much meat from as I can and throw it into my stuffing.
I just wanted to pass this on as it is great and it is the season . . .
2007-11-14
08:07:36
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8 answers
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asked by
Anonymous
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Cooking & Recipes