Best Giblet Gravy
List of Ingredients
Make the broth ahead of time, then make the gravy the day of serving.
Giblet Gravy
Pour off all but 3 T. fat dripping from roasting pan. Sprinkle with 3 T. flour. Stir over medium-low heat, scraping up brown particles in bottom of pan, until mixture is golden. Remove from heat and slowly stir in 3 cups giblet broth (below) until blended. Stir in reserved giblets, neck meat, and liver. Bring to boil over medium heat, reduce heat and simmer 5 minutes until thickened. Season to taste with salt and pepper. (Sometimes I add a chopped hard-boiled egg). Makes 3 cups.
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Giblet Broth
Can be made up to 2 days ahead. Refrigerate broth and giblets separately.
Turkey neck and giblets
1 large onion, sliced
1/2 c. dry white wine or water (I use the wine)
3 c. chicken broth (I use canned or bouillon)
1/2 c. sliced carrot
1/4 c. celery leaves
Refrigerate liver until needed. Cut turkey neck and heart in half. Put into medium-size saucepan along with gizzard and remaining ingredients. Bring to a boil, reduce heat to low, and simmer gently, uncovered, 1 1/2 hours. Add liver and simmer 30 minutes longer or until gizzard is very tender. Strain broth into 4-cup measure or medium-size bowl, pressing on vegetables to extract as much broth as possible (add water if necessary to make 3 cups); or press vegetables through a fine sieve for more flavor and thickness (I do this, but just a little for thickness--too much of the carrot will make the gravy too sweet). Discard vegetables (or remains) and chop giblets and neck meat; reserve for the gravy. Makes 3 cups broth.
Recipe
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