Turkey Giblet Gravy

Standard

Remove bag of giblets & neck from turkey cavity, rinse and place in a medium size saucepan, with 5 cups of water.

Add:

1 Bay Leaf

2 celery tops (with leaves)

1 carrot, broke in half

1 Tablespoon salt

Bring to a boil and then simmer for 1-3 hours. Take out giblets and neck, allow to cool enough to handle. Strip edible meat from bones, chop and save for dressing.

Strain broth into a heat proof measuring cup (it should be 4 cups of broth).

Save 2 cups for the dressing and use the other 2 cups for the gravy.

Mix 1/4 cup softened margarine (or butter) with 1 tsp. Kitchen Bouquet Browning liquid and 1/4 cup all purpose flour in a small bowl with a fork, until it forms a smooth paste.

Heat broth in a medium sized saucepan over med. high heat. Stir in paste with a whisk until it starts to boil. Reduce heat and allow to simmer and thicken, keep warm until time to serve.

Note: Left over gravy can be refrigerated but add water and whisk before reheating. You can also add some of the diced turkey meat from the neck and giblets if you don’t want a smooth gravy. This recipe is from my Mom but I believe she got it from her sister, my Aunt Clara.

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One response »

  1. Pingback: Thanksgiving Menu 2010 | TJ Talks and talks and talks….

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