Real Recipes From Real Home Cooks ®

giblet gravy

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

This delicious gravy is a must when serving turkey.

(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

  • 1 pkg
    neck, heart, gizzard from turkey giblets
  • 1 md
    carrot, thickly sliced
  • 1 md
    onion, thickly sliced
  • 1 md
    celery rib, thickly sliced
  • 1/2 tsp
    salt
  • 1
    turkey liver
  • 3 Tbsp
    fat from turkey drippings
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
    salt
  • pepper to taste

How To Make giblet gravy

  • 1
    In 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.
  • 2
    Add liver and simmer 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
  • 3
    To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.
  • 4
    Add 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.
  • 5
    Over 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.
  • 6
    Meanwhile, 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.
  • 7
    Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slighty thick. Season to taste.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT