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Thanksgiving: Giblet Gravy

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"It is best never to call giblet gravy 'giblet gravy,' but simply gravy. Giblets are mysterious things, terrifying to many in theory, if rarely in fact: they're just the heart and the gizzard of a bird, cooked into mineral succulence. There is no need to advertise the presence of giblets in a gravy until someone has complimented you on its flavor. Even then, it may be wise to whisper."

List of Ingredients

â—¦ 1 cup turkey gizzards and hearts, or chicken gizzards and hearts, or a combination
â—¦ 4 tablespoons unsalted butter, turkey fat, or bacon grease
â—¦ 7 tablespoons turkey fat, left in roasting pan
â—¦ 6 tablespoons flour (ideally, instant or all-purpose)
â—¦ 4 to 5 cups turkey stock or chicken stock
â—¦ ½ cup dry sherry, white wine, or applejack
â—¦ ½ cup heavy cream
â—¦ Kosher salt and freshly ground black pepper


Recipe

Using a food processor or all your patience with a knife, cut the gizzards and hearts into a fine mince. Meanwhile, melt the butter in a sauté pan set over medium-high heat. When the butter has foamed, add the minced giblets and allow them to cook in the fat until they are browned and crisp, stirring occasionally, approximately 10 minutes. Remove from pan with a slotted spoon and set aside.

Pour off all but the 7 or so tablespoons turkey fat from the pan you roasted the turkey in, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, approximately 3 to 5 minutes.

Add the reserved cooked giblets and stir to combine, then increase heat to medium-high, and slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the sherry, wine, or applejack and stir to combine.

After a minute or two, add the cream, stirring to combine and heat, then season to taste with salt and pepper.