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Giblet Gravy




Source of Recipe


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List of Ingredients




1 Package neck -- heart, gizzard from
Turkey giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 Turkey Liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
pepper to taste



Recipe



In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables and salt in enough water to cover. Heat to boiling.
Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Strain broth into a large
bowl; cover and reserve broth in the refrigerator.
Pull cooked meat from the neck and discard bones. Coarsely
chop the neck meat and cooked giblets. Cover and reserve in the
refrigerator.
To make the gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve into
a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty
brown bits are loosened; pour the deglazed liquid/broth into the
4-cup measure. Let the mixture stand a few minutes, until the fat
rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2-quart saucepan. Whisk flour and salt into the
heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the
poultry drippings. Add remaining broth and enough water to the
poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Stir reserved chopped giblets into gravy. Season with salt and
pepper. Cook and stir until gravy simmers and is slightly thick.

Yield: 16 servings at 1/4 cup per portion