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Giblet Cream Gravy Recipe
|Turkey giblets and neck||1 Pound|
|Celery stalk||1 Large|
|Poultry seasoning||1⁄8 Teaspoon|
|Bay leaf||1 Small|
|Boiling water||1 Cup (16 tbs)|
|Turkey drippings||6 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Liquid||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 1780 Calories from Fat 1121
% Daily Value*
Total Fat 125 g192.2%
Saturated Fat 55.3 g276.5%
Trans Fat 0 g
Cholesterol 1193.7 mg397.9%
Sodium 1362.7 mg56.8%
Total Carbohydrates 71 g23.8%
Dietary Fiber 10.2 g40.7%
Sugars 18.8 g
Protein 91 g181.6%
Vitamin A 1091% Vitamin C 155.4%
Calcium 20.8% Iron 154.5%
*Based on a 2000 Calorie diet
Add boiling water to cover.
Bring back to a boil, turn down heat, cover and simmer about 3 hours or until giblets are very tender.
Drain, saving the stock.
Remove meat from neck and chop it finely along with tender parts of giblets.
Heat butter in small skillet.
Add turkey liver and cook gently until lightly browned.
Chop finely and add to giblet meat.
Chop onion finely.
Heat turkey drippings in a large skillet.
Add chopped giblet meat and onion and cook, stirring constantly, until onion is golden.
Sprinkle in flour and stir to blend.
Measure the stock left from cooking the giblets and add enough milk to make the 4 cups liquid.
Stir liquid into mixture in skillet gradually.
Cook, stirring constantly, until thickened and smooth.
Taste and season with salt and pepper.