what is the best kind of vegtable stock to make good turkey gravy?

Question

how @ spinach water?

Answer 1

Not quite sure about your question; are you trying to make a vegetarian "turkey" gravy?

The vegetables that we include to make really great turkey stock are celery and onions. We dice them, "sweat" them in butter and add most of them to our stuffing mix, reserving about a cup to add to the liquid that eventually becomes our gravy.

"Sweating" vegetables means to cook them without browning them the way frying would; you want them to become soft and translucent but not get brown.

I use chicken stock (NOT, I repeat, NOT chicken "bouillon"!!!) as the base of our turkey gravy and add the turkey juices from the roasted bird after it has cooked. We always make a LOT of gravy--about 3 quarts--hey, we like the stuff!

You can also cook up the gizzard, heart and neck of the turkey in some water in a 1-quart saucepan that has a small amount of chicken stock and the tops of a celery stalk (the leaves); let it come to a boil, reduce and let it simmer for about 20 minutes or until it has reduced by about half. This is sort of a concentrated turkey broth.

If you are feeling particularly energetic and "Martha Stewart-ish" you can pick the bits of meat off the cooked turkey neck and put it into your gravy for added turkey flavor and some texture. This reduced liquid can also be put into the turkey gravy you've made in the larger pot.

To answer your question about spinach water, I personally think it would taste a little too "green" and spinach-y, but if you like spinach that much, try it, you just may be on to something. I think it might taste like too much iron...

You might try using the juice from canned corn niblets; I've added that in the past and it tasted good.

Hope this helps. ;-)

Happy Thanksgiving!

Answer 2

I usually make mashed potatos along with turnip and carrots for a turkey dinner. I use the cooking water from the vegetables when making gravy and it comes out fine.

Answer 3

put onion celery and carrot in pan with your turkey then cook

then when turkey is done use the stock for your gravy
put in a bowl or picher and put in fridge to cool so you can scim the fat off
if it must be a veggi gravy use onion celery carrot and any herb/vegi scraps from your other dishes boil in water the more you reduce the water the more the flavor

good luck

Answer 4

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Answer 5

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 6

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.