Back to Anna & Gary's Homepage
 |
|
|
|
|
 |
| Recipe Categories >> Sauce/Gravies |
Turkey Giblet Gravy |
INGREDIENTS |
reserved giblets and neck
1 celery stalk, cut up
1/2 cup chopped onion
salt
water
turkey pan drippings
6T flour |
METHOD |
1. While turkey is roasting, in 3-quart sauce pan over high heat, heat to boiling giblets, neck, celery, onion, 1t salt and water to cover.
2. Reduce heat to low; cover; simmer 1 hour until giblets are tender. Drain, reserving broth; discard celery and onion. Chop neck meat and giblets.
3. When turkey is done, remove rack from pan; pour pan drippings into a 4-cup measure; let drippings stand until fat separates from meat juice.
4. Skim 1/3 cup fat from drippings into 2-quart saucepan; skim off and discard any fat remaining on surface of drippings.
5. Add reserved broth to roasting pan; stir until brown bits are loosened.
6. Add liquid to meat juice in cup to make 4 cups (add water if necessary).
7. Into fat in saucepan over medium heat, stir flour and 2 teaspoons salt.
8. Gradually stir in meat juice mixture; cook, stirring until thickened.
9. Add reserved chopped giblets and nect meat; cook until heated through.
|
NOTE |
Begin 2 hours ahead.
Makes 5 cups. |
|
|
 |
|
|
|
Back to Anna & Gary's Homepage
|
