Giblet gravy

Giblet gravy



  • salt - 1/2 tsp
  • flour - 1/2 c
  • water - 4 c
  • dash of pepper - 1 item
  • small onion, chopped - 1/2 item
  • fat - 1/2 c
  • stalk celery, chopped - 1 item
  • turkey neck, gizzard and liver - 1 item
  • turkey drippings - 1 item

How to make giblet gravy:

Simmer celery, onion, salt, pepper and turkey pieces in water, covered, for about an hour. Strain, measure and add water to make 4 cups. Chop giblets and add to stock. After removing turkey from oven, pour off fat, leaving brown drippings in pan. Put about 1/2 cup of fat back into pan. Blend in flour and cook, stirring all the while, until mixture bubbles. Stir in stock and giblets and continue cooking, while stirring, until gravy thickens; boil a minute or two. Makes 3 to 4 cups.

Recipe categories: Egg, Chicken, Poultry.

Giblet gravy
Average rating: 3.7 of 5, total votes: 7
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
sugar, vanilla, chopped pecans, granulated sugar, salt, dairy sour cream, boiling water, basil
You may be interested in these recipes: