Recipe ingredients
- 1 package neck, heart, gizzard from turkey giblets
- 1 medium carrot thickly sliced
- 1 medium onion thickly sliced
- 1 medium celery rib thickly sliced
- 1/2 teaspoon salt
- 1 turkey liver
- 3 tablespoons fat from poultry drippings
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Pepper to taste
Recipe method
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling.
- Reduce heat to low. cover and simmer 45 minutes. Add liver and cook 15 minutes longer.
- Strain broth into a large bowl. Cover and reserve broth in the refrigerator.
- To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
- Pour poultry drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
- Pour the deglazed liquid broth into the 4-cup measure.
- Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
- Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
- Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings broth mixture.
- Pull cooked meat from the neck and discard bones.
- Coarsely chop the neck meat and cooked giblets and stir into gravy.
- Season with salt and pepper.
- Cook and stir until gravy simmers and is slightly thick.
Other thanksgiving recipes:
Giblet gravy recipe
|
