TURKEY PAN GRAVY

3/4 cup turkey drippings 1 large onion, thinly sliced 3 cloves garlic, minced 3/4 cup flour 6 cups milk finely chopped cooked giblets (optional) 1 tablespoon salt (or to taste) 1/2 teaspoon freshly ground black pepper

Pour drippings from pan in which turkey was roasted.

Using a gravy grease separator, pour off excess grease from top. Alternately, put drippings into freezer and when grease congeals on top, scrape it off.

Pour 3/4 cup turkey drippings into skillet. Add flour, stir well and brown slightly.

Heat roasting pan over medium heat; brown onions lightly, then add garlic and simmer only until lightly colored.

Pour 2 cups milk into roasting pan and scrape up browned bits while heating pan over medium heat. Gradually add remaining 4 cups of milk to mixture in skillet, stirring constantly to make a smooth gravy. Add giblets, salt, pepper and other seasonings, if desired. Bring gravy to boil. Reduce heat and simmer to desired consistency.

Stir and cook 5 to 10 minutes.

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