Giblet Gravy

Author: Dave & Sandy
Serves 10

giblets and neck from turkey 1 celery stalk, cut up
1 bay leaf 1 onion, peeled and thinly sliced
1 small carrot, pared and cut up 1 ½ tsps. salt
4 whole black peppers ½ cup turkey drippings
½ cup unsifted all-purpose flour Gravy Master (optional, as needed for color)
1/4 tsp. pepper

Wash giblets very well under cold water.  Refrigerate liver until ready to use.

Place giblets except liver in medium saucepan with neck, celery, bay leaf, onion, carrot, 1/2 tsp. salt, black peppers, and 6 cups water.  Bring to a boil.  Reduce heat; simmer, covered, 2 1/2 hours, or until giblets are tender.  Add liver, simmer 15 minutes longer.

Strain broth, pressing vegetables through sieve along with broth.  Measure, add water to make 5 cups.

Discard gizzard.  Remove meat from neck and chop.  Chop remaining giblets coarsely, set aside.  Can be prepared ahead to this point.

When foil has been pulled back on turkey, use baster to remove 1/2 cup of drippings from roasting pan.  Place drippings in saucepan.

Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring to loosen any brown bits in pan.  Remove from heat.  Gradually stir in hot broth.

Return to heat, bringing to boiling, stirring.  If color is too light, add small amount of GravyMaster to correct color to light brown.  Reduce heat, simmer 5 minutes, stirring.

Add 1 tsp. salt, pepper, and giblets.  Simmer 5 minutes.

Notes and Variations

Makes about 5 cups gravy, sufficient for about 10 servings.


McCall's Cook Book, p.542