Giblet Gravy Recipe
First of all let me thank my neighbor for sharing this excellent Giblet Gravy recipe. I tried this recipe for Giblet Gravy the other day and was totally bowled over. It is an European specialty, which is eaten as Side Dish around the world. Bookmark this Giblet Gravy page, otherwise you might regret your decision later.
Summary
Preparation Time30 MinCooking Time2 Hr 30 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientTurkey
Ingredients
Turkey giblets and neck, washed
Celery stalk - 1, cut up
Onion - 1 medium, peeled and quartered
Carrot - 1 medium, pared and cup up
Salt - 1 teaspoon
Whole black peppercorns - 4
Bay leaf - 1
Condensed chicken broth - 1 can (10-1/2 oz)
Undiluted
Flour - 1/3 cup
Directions
GETTING READY
1. Refrigerate liver until ready to use.
MAKING
2. Take a 2-quart saucepan, place rest of giblets and neck.
3. Add 3 cups water, the celery, onion, carrot, salt, peppercorns and bay leaf and bring to boiling.
4. Reduce heat and simmer, covered, 2-1/2 hours until giblets are tender.
5. Add liver, simmer 15 minutes longer and discard neck.
6. Remove giblets from broth, chop coarsely and set aside.
7. Through a sieve strain cooking broth, pressing vegetables with broth.
8. Measure broth, then add enough undiluted canned broth to make 2-1/2 cups and set aside.
9. When turkey has been removed from roasting pan, pour drippings into a 1-cup measure.
10. Skim fat from surface and discard.
FINALIZING
11. Return 1/3 cup drippings to roasting pan and stir in flour until smooth.
12. Stir, over very low heat, to brown flour slightly and remove from heat.
13. Gradually stir in broth and bring to boiling, stirring.
14. Reduce heat and simmer, stirring, 5 minutes until gravy is thickened and smooth.
15. Add giblets and simmer for about 5 minutes.
SERVING
16. Serve with garnish as desired.
1. Refrigerate liver until ready to use.
MAKING
2. Take a 2-quart saucepan, place rest of giblets and neck.
3. Add 3 cups water, the celery, onion, carrot, salt, peppercorns and bay leaf and bring to boiling.
4. Reduce heat and simmer, covered, 2-1/2 hours until giblets are tender.
5. Add liver, simmer 15 minutes longer and discard neck.
6. Remove giblets from broth, chop coarsely and set aside.
7. Through a sieve strain cooking broth, pressing vegetables with broth.
8. Measure broth, then add enough undiluted canned broth to make 2-1/2 cups and set aside.
9. When turkey has been removed from roasting pan, pour drippings into a 1-cup measure.
10. Skim fat from surface and discard.
FINALIZING
11. Return 1/3 cup drippings to roasting pan and stir in flour until smooth.
12. Stir, over very low heat, to brown flour slightly and remove from heat.
13. Gradually stir in broth and bring to boiling, stirring.
14. Reduce heat and simmer, stirring, 5 minutes until gravy is thickened and smooth.
15. Add giblets and simmer for about 5 minutes.
SERVING
16. Serve with garnish as desired.
