Recipe of the Week: Smothered Turkey Wings

This week I combined my unholy love for turkey with my unholy love for gravy and searched the web for a suitable itis-inducing recipe. I found one for smothered turkey wings on that seemed promising and while the sauce required quite a bit of extra work, it was well worth the trouble.

I made a few changes, as usual. I don’t have a high tolerance for too much salt, so I minimized it by: sprinkling only 1/2 of a teaspoon of salt on the wings rather than one tablespoon; using unsalted butter; and rather than dissolving six bouillon cubes in six cups of water (to make the broth that the recipe calls for), I only dissolved four cubes in six cups of water. 

I also only added 1/4 teaspon of garlic powder rather than the full teaspoon, and instead of chopped celery I coarsely chopped up about 5 large cloves of fresh garlic. And we were low on cow’s milk so I used two cups of breastmilk instead.

While I was apprehensive about how it would turn out (there just seemed to be waaaay too much sauce and it was very thin), it turned out pretty yummy! I pulled the meat off of the bones, tossed the bones in the freezer for making stock later, and added rice and some of the sauce to the meat. It was warm, filling, and pretty much the epitome of comfort food.

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