Pa's Giblet Gravy
List of Ingredients
1 Cup Drippings from roasting pan that have been skimmed of fat
1 Cup Chicken broth
3 Tbs Butter
3 Tbs Flour
Salt and freshly ground pepper, to taste
1 Tbs Dry Sherry (optional, but highly recommended)
Turkey giblets
Recipe
Remove turkey drippings from the roasting pan and degrease.
The Giblets: I use just the liver and pieces off the neck (I give the gizzard and the heart to the dog. I always cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth about 40 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of water and simmer it for 40 minutes. Since burner space is at a premium when preparing a Holiday meal, I usually opt for the cook-it-with-the-turkey method.
Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now because you won't be able to after you add the giblets.)
Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Some people (me) like to add a tablespoon or so of sherry at this point. It adds a wonderful, mellow flavor. Just use regular dry sherry -- not sweet sherry, and definitely not cooking sherry. Add the giblets and simmer for about 10 minutes.
You can make your gravy early, keep it warm, and heat it back
|
|
member logon
