Golden Giblet Gravy Recipe
Ingredients
| Cooked turkey neck and giblets from giblet broth | ||
| Butter/Margarine | 1 Tablespoon | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| 8 cups giblet broth | ||
| Fat-skimmed drippings from oven-roasted or barbecued turkey or confit turkey legs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Pull meat off turkey neck; discard bones. Finely chop the neck meat, gizzard, and heart.
2. If desired, rinse liver, pat dry, and cut into 3 or 4 pieces. Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add liver and turn occasionally until lightly browned, about 4 minutes. Let cool about 5 minutes; coarsely chop.
3. Place cornstarch in a 3- to 4-quart pan; stir in broth. Add turkey drippings. Frequently stir over high heat until mixture boils. Add giblets, including liver if using, and salt and pepper to taste.
2. If desired, rinse liver, pat dry, and cut into 3 or 4 pieces. Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add liver and turn occasionally until lightly browned, about 4 minutes. Let cool about 5 minutes; coarsely chop.
3. Place cornstarch in a 3- to 4-quart pan; stir in broth. Add turkey drippings. Frequently stir over high heat until mixture boils. Add giblets, including liver if using, and salt and pepper to taste.
Chef
