Giblet Gravy
List of Ingredients
turkey neck, giblets and
liver
4 cups water
1 medium-size yellow
onion (cut into wedges)
1 large carrot (cut into
chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or
black pepper
1 can (12 ounces)
evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt Recipe
Rinse the turkey neck and giblets.
Refrigerate the liver. In a large saucepan,
combine the remaining giblets, neck, and
water. Add onion, carrot, parsley, 1/2
teaspoon salt, and 1/4 teaspoon pepper.
Bring to a boil. Lower the heat and simmer,
covered, for 40 minutes. Add liver. Continue
cooking for 20 minutes more or until tender.
Strain broth, reserving 1 1/3 cups. Reserve
giblets and neck, discard vegetables. When
cool enough to handle, remove meat from
neck; discard neck bones. Finely chop the
neck meat and giblets; set aside.
In a Dutch oven, whisk together reserved
pan drippings, milk, flour, 1/4 teaspoon salt,
and 1/4 teaspoon pepper. Cook over
moderate heat until bubbly. Add the
reserved broth. Cook, whisking constantly,
until the mixture starts to thicken. Cook and
whisk for 2 minutes more or until thickened.
Stir in neck meat and giblets; heat through.
Roast turkey for 3 to 3 1/2 hours or until
thermometer registers 180°F, basting often
and covering with foil to prevent
overbrowning if necessary. Bake the
covered casserole of stuffing alongside
turkey during the last 30 minutes of
roasting, adding an additional 2 to 3
tablespoons chicken broth if stuffing is dry.
Let turkey stand for 15 to 20 minutes before
carving.
Meanwhile, cook neck and giblets for Giblet
Gravy. Reserve 2 tablespoons of the pan
drippings from roast turkey for Giblet Gravy.
Prepare gravy. Carve turkey, discarding skin.
Serve turkey and dressing with gravy.
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