Fool Proof Giblet Gravy
I have adapted to make pork or beef gravy as well, by using one or two pork or beef short ribs (depending on meat served) instead of giblets and using beef broth instead of chicken broth.
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- turkey neck and giblets
- 6 c
- chicken broth ( i use low fat, low salt can broth)
- 2 large
- onions, sliced
- 1 c
- sliced carrots
- 1 c
- dry white wine or water
- 1/2 c
- celery leaves
- 6 Tbsp
- butter or margarine, at room temperature
- 3/4 c
- all-purpose flour
- turkey drippings
- salt and pepper to taste
STAGE II-THICKEN BROTH
STAGE III-FINISH GRAVY
Up to 3 days ahead cut turkey neck and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, uncovered, 1 ½ hours. Add liver and simmer 30 minutes longer or until gizzard is very tender.
Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth if needed, to make 6 cups.
Chop giblets and neck meat. Refrigerate in covered container.
Meanwhile mash butter and flour with a fork or back of spoon until blended to a paste. Break into 4 chunks.
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture 1 chunk at a time, until blended. Whisk until thickened and boiling. Boil 3 minutes longer to cook out any “floury” taste.
Cover surface of gravy with waxed paper or plastic wrap to keep a skin from forming. Refrigerate.
After turkey is removed from roasting pan: spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups to gravy (or it will be too thin). Stir in giblets and neck meat. Heat over medium-low heat until hot. Season to taste. Makes 6 to 7 cups.