Bread Gravy

Name: Bread Gravy
Ingredients: 2 large onions (1 pound); 3 pounds turkey parts (legs, thighs, neck, and giblets); 5 to 6 (14 1/2-ounce) cans chicken broth, divided; 2 carrots, cut into chunks; 1 celery stalk, cut into chunks; 1 bay leaf; 1 tablespoon kosher salt; 1/2 teaspoon fennel seeds; 1/2 (16-ounce) French bread loaf, cubed

9 ingredients

5 steps

Ingredients

2 large onions (1 pound)
3 pounds turkey parts (legs, thighs, neck, and giblets)
5 to 6 (14 1/2-ounce) cans chicken broth, divided
2 carrots, cut into chunks
1 celery stalk, cut into chunks
1 bay leaf
1 tablespoon kosher salt
1/2 teaspoon fennel seeds
1/2 (16-ounce) French bread loaf, cubed

Directions

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

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

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