Recipe

Giblet Gravy Recipe

	Hot_it_up / All my dishes 1 month ago This is the way I was taught to make giblet gravy by my Mother. Prep:120m Cook:30m Servings:8	Hot_it_up
	gravy turkey

Does this look good? Yeah! / Nope

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Ingredients

Turkey giblets and neck

2 boiled eggs coarsely chopped

1 medium onion, quartered

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1/2 cup water

Pan drippings

1/4 cup (1/2 stick) butter

1/4 cup all-purpose flour

Salt and freshly ground pepper, to taste

Directions

While turkey roasts, place giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming the top. Add vegetables and, if needed, a little additional water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain, pressing stock from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups.

Chop giblets in small cubes and remove any neck meat; reserve. When turkey has completed roasting, remove it from the roasting pan, set roasting pan atop two burners, and over low heat add the 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan. The water and pan drippings together should equal about 1 cup. Reserve this liquid.

In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown (about 2 minutes).

Stir in 1 cup of the reserved giblet stock and the reserved 1 cup of liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk. Season with salt and pepper. Stir in giblets and boiled eggs serve hot with favorite cornbread dressing. I posted mine.

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