1/4   cup soy sauce

1/4   cup water

2     teaspoons mustard, oriental – found in Asian section in store

2     teaspoons heavy cream

1/2   teaspoon garlic powder

Combine all ingredients in a small bowl, mix until well combined.  Chill before serving.

 1/2 cup orange marmalade

 2 teaspoons stone-ground mustard, (with whole grain mustard seed)

 1 teaspoon prepared horseradish

 dash salt

 

Mix all ingredients.  Keep refrigerated. 

 2  Servings

4 turkey wings

2 onions, medium, peeled and quartered

8 cups chicken broth

3/4 cup carrots, chopped

1/2 teaspoon dried thyme

3/4   cup flour 

2 tablespoons butter

1/2 teaspoon fresh ground black pepper

Heat oven to 400º.  Have ready a large roasting pan, a 5-6 qt pot and a 3 qt saucepan.  Put wings in a single layer in roasting pan; scatter onions on top.  Roast 1 1/4 hours or until wings are browned.  Put wings and onions in pot.  Add 1 cup water to roasting pan; stir to scrape up any brown bits on bottom.  Add to pot.  Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme.  Bring to a boil, reduce heat and simmer uncovered, 1 1/2 hrs.  Remove wings.  When cool, pull off skin and meat.  Discard skin; save meat for another use.  Strain broth into saucepan, pressing vegetables to extract liquid.  Discard vegetables; skim fat off broth.  (If time permits, refrigerate overnight so fat that rises to the top solidifies and can be easily removed.)

Whisk flour into remaining 2 cups broth until well blended and smooth.  Bring broth in saucepan to a gentle boil.  Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste.  Stir in butter and pepper.

*Note – On Thanksgiving, after the turkey is cooked and removed from roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.

32  Servings