Mama's Giblet Gravy - Dee Dee's

Recipe Rating:	2 Ratings5
Category:	Gravies
Serves:	about 4 cups
Prep Time:	5 Min
Cook Time:	1 Hr 30 Min

Ingredients

	giblets and necks reserved from turkey or roasting hen
4 c	water
	pan drippings from roasted turkey or hen
1 sm	onion, chopped
1	celery stalk,chopped
1 tsp	salt
1/2 tsp	pepper
2 Tbsp	cornstarch
1/4 c	water
1	hard boil egg, chopped
	salt and pepper to taste

Pinched by cottman, and 56 more.

Diane Hopson Smith

Well Seasoned

Pine Mountain, GA (pop. 1,304)

DeeDee2011

Member Since Aug 2011

Diane Hopson's Notes:

Mama always made this giblet gravy to go with our turkey and dressing. And, her mother made it as well. Part of our holiday tradition.

They made the best!

Directions

I love our giblet gravy with: Our Family Tradition Chicken and Dressing - Dee Dee's

Combine giblets, neck, and water in saucepan. Bring to a boil; cover, reduce heat and simmer for 1 hour or until meat is tender. Strain, reserving broth. Discard turkey neck (pull any meat remaining on the neck to include in gravy). Coarsley chop giblets; set aside. (NOTE: I PERSONALLY DON'T CARE FOR LIVER IN THIS GRAVY SO I DON'T INCLUDE IT, I DISGARD IT OR COOK IT AND GIVE MY PUPPIES A TREAT)

Skim and discard fat from reserved pan drippings of roasted turkey or hen. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and dripping to a saucepan to continue cooking over a medium heat. Stir in chopped giblets; add onions, celery, salt and pepper. Bring to a boil and reduce heat. Simmer uncovered for 30 minutes.

Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil for 1 minute or until thickened. Stir in boiled egg; add salt and pepper to taste. Serve hot over dressing.

NOTE: you can use flour in place of cornstarch to make a thickening base for gravy. In fact my mother always used flour, I use cornstarch. Just be sure to blend it well with small amount of water to make a paste, then add remaining water and mix well. Don't want any lumps!

Comments

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Diane Hopson Smith DeeDee2011

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Candy Hummer nvmommyx6

Oct 13, 2011

This is exactly how we make our gravy! and we are from Alaska!!

Leila Rockwell leilaroc

Oct 13, 2011

Diane that sounds delicious, and it's almost time to start thinking about the Holidays. I make my gravy almost the same but I use flour like my Mother did. Great recipe

Diane Hopson Smith DeeDee2011

Oct 13, 2011

Candy, I think that's neat! Funny how some recipes are alike. Leila, my mother always used flour as well. I started using cornstarch a few years back, just seems smoother.

Lynn S lynnsocko

Oct 13, 2011

A GREAT classic recipe Diane, this will come in handy for a lot of cooks!!!

Diane Hopson Smith DeeDee2011

Oct 13, 2011

I'm trying to get as many family favorites in as possible for the cookbook. I was to make sure my daughter has all the recipes from our past.

Diane Hopson Smith DeeDee2011

Oct 13, 2011

"want" to make sure

Diane Hopson Smith DeeDee2011

Oct 13, 2011

Thanks Lynn!

Lynn S lynnsocko

Oct 13, 2011

Same here, but this will enable some to make this gravy that never have before!!! I make mine the same except no boil eggs, my stepmom does the egg though. Sometimes I buy a package of gizzards and boil it to add to the turkey drippings, but other than that, this is same as mine. It IS an awesome gravy!!!

Diane Hopson Smith DeeDee2011

Oct 13, 2011

I prefer the gizzards, not a fan of liver at all. I love this gravy too!

Lynn S lynnsocko

Oct 14, 2011

Yea I don't use the liver either. I read somewhere if you boil the liver it gives it a bitter flavor. At least I "think" that's what it read. something about discarding it and not using it.

Diane Hopson Smith DeeDee2011