giblet gravy
(1 rating)
This delicious gravy is a must when serving turkey.
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(1 rating)
yield
14 servings (1/4 cup)
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For giblet gravy
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1 pkgneck, heart, gizzard from turkey giblets
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1 mdcarrot, thickly sliced
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1 mdonion, thickly sliced
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1 mdcelery rib, thickly sliced
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1/2 tspsalt
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1turkey liver
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3 Tbspfat from turkey drippings
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3 Tbspall purpose flour
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1/2 tspsalt
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pepper to taste
How To Make giblet gravy
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1In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
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2Add liver and simmer 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
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3To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.
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4Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
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5Over medium heat, spoon 3 Tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden.
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6Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
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7Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slighty thick. Season to taste.
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