Mama's Giblet Gravy - Dee Dee's

Diane Hopson Smith Recipe

By Diane Hopson Smith DeeDee2011

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!


Recipe Rating:
 2 Ratings
Serves:
about 4 cups
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

giblets and necks reserved from turkey or roasting hen
4 c
water
pan drippings from roasted turkey or hen
1 small
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
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Directions Step-By-Step

2
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)
3
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.
4
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.
5
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.
6
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!

About this Recipe

Course/Dish: Gravies
Main Ingredient: Chicken
Regional Style: American