Bread Gravy

1. 1

   Cut onions into wedges, starting at top and cutting to within 1/2 inch of root end. Separate wedges slightly, and place in a lightly greased, large roasting pan. Add turkey parts.

2. 2

   Bake at 500u00b0 for 45 minutes or until browned and turkey is done.

3. 3

   Bring turkey, onions, 5 cans broth, carrot, and next 4 ingredients (celery through fennel seeds) to a boil in a large Dutch oven; cover, reduce heat, and simmer 1 hour. Remove from heat; cool. Remove and discard bay leaf.

4. 4

   Drain vegetables and turkey, reserving broth in Dutch oven. Process vegetables in a food processor until smooth. Skin, bone, and finely chop turkey.

5. 5

   Skim foam from broth. Return turkey and vegetable mixture to broth. Add bread and remaining can chicken broth, if needed. Cook over medium-high heat, stirring occasionally, 30 minutes. Mixture will be slightly lumpy.

* Per serving · 4 servings · Values may vary.

No additional tips available.