How to make it

  • After the turkey is cooked, remove the bird and leave 6 tblspns of the fat in the pan
  • Place the roasting pan on the stove top and add 6 tblspns of GF flour (or real corn cornflour)
  • Stir in 2 cups of turkey stock (recipe to follow) until smooth
  • Cook over medium heat, stirring and scraping up all the brown particles
  • Add remaining stock and bring to boil
  • Lower heat and simmer gravy until thickened (about 5 minutes)
  • Strain
  • Stir in the chopped cooked giblets
  • Taste, add seasoning if desired
  • Makes about 4 cups

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