This is the giblet Gravy I made to accompany our Thanksgiving dinner. It was really good. I used the juices from the turkey to go in the stuffing, & made this meaty gravy to go over the side items. If you don't have hearts & gizzards, you can use chicken parts, just to add a bit of texture to the gravy & have the added flavor. I have also used sliced mushrooms, there is no right or wrong way in my opinion, it is what ever you like.
The added veggies adds lots of flavor. Season according to your taste, & corn starch or flour will also thicken your gravy if Arrow Root Starch is not available.
Add hearts and gizzards & turkey tails if using, with turkey/chicken giblets to a large pot, throw in the chopped veggies, cover with water, and add spices & bring to a rolling boil. Then lower heat & cook until meat is tender.
Giblets should cook about an hour to 1 1/2 hours, till giblets are tender. Add more water if needed. You will need 6 cups liquid.
Strain the giblets when fully cooked, and you can discard the veggies or puree them and add them to the strained broth/ liquid if desired for additional flavor. Only use the lean meaty parts of the turkey tails, discard the fat and bones.
Chop all of the giblets and remove the meat from the neck discard bones, and add chopped giblets to a bowl. Divide the giblet mixture between what will be used for stuffing and what you are using for the gravy.
In a medium size sauce pan bring 5 cups of the broth & giblets to a rolling boil. Then using a small bowl add the reserved 1 cup broth with the 1/3 cup of Arrow Root Starch, and stir until blended together. Then pour into the boiling broth mixture, lower heat, and stir and simmer until mixture thickens as desired, taste & add additional salt & pepper if desired.
May use a bit of Kitchen Bouquet if a deeper richer color of gravy is desired. Serve while still hot. Serve over Stuffing, chicken, turkey or mashed potatoes.
NOTE: KITCHEN BOUQUET is used to enhance the colors of gravies and sauces. Comes in a Brown Bottle with a yellow cap.
I PREFER USING ARROW ROOT AS A GRAVY THICKNER INSTEAD OF CORN STARCH OR FLOUR, because it doesn't clump up when it is reheated, it stays in the liquid gravy form. But either will work fine.