Giblet Gravy
Source of Recipe
McCalls Recipe Book
Recipe Introduction
Perfect for Thanksgiving. Makes about 3 cups
List of Ingredients
Turkey neck and giblets, washed
3 cups water
1 stalk celery, cut up
1 medium onion, peeled and quartered
1 medium carrot, pared and cut up
1 tsp salt
4 black peppercorns
1 bay leaf
1 can (10 3/4 oz) condensed chicken broth
1/3 cup all purpose flour
Gravy Master, optionalRecipe
Place giblets (except liver) and neck in 2 quart saucepan. Add water, celery, onion, carrot, salt, peppercorns and bay leaf.
Bring to a boil. Reduce heat and simmer covered for 2 1/2 hours or until giblets are tender. Discard neck (or give to your husband to nibble on.) Remove giblets from broth and chop coarsely - set aside.
Strain cooking broth, pressing vegetables through sieve with broth. Measure broth. Add enough undiluted canned broth to make 2 1/2 cups. Set aside.
When turkey has been removed from roasting pan, pour drippings into a 1 cup measure. Skim fat from surface and discard. Return 1/3 cup drippings to roasting pan (I do this in a saucepan.)
Stir in flour until smooth. Stir over very low heat to brown flour slightly.
Bring to boiling, stirring. Reduce heat and simmer while stirring for 5 minutes or until gravy is thickened and smooth. Add the chopped giblets and simmer 5 minutes. You may add some Gravy Master to darken the gravy a bit if desired.
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