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Speaking in parenthetical phrases

for avanta7 and anyone else who loves gravy
Seriously, this is the best gravy recipe ever. Can't go wrong :)

Perfect Giblet Gravy

Prep: 20 minutes Cook: 2 hours Reheat: 10 minutes

Planning tip: Can be made through Step 4 up to 3 days ahead. Refrigerate gravy and giblets separately
Cook's tip: If made ahead, cover gravy with waxed paper to keep a skin from forming

Turkey neck and giblets (can use package of chicken wings or neck)
6 cups chicken broth (I've used any stock I have on hand, and even plain water)
2 large onions, sliced
1 cup sliced carrots
1 cup dry wine or water
½ cup celery leaves

6 Tablespoons butter or margarine, at room temperature
¾ cup all-purpose flour
Turkey drippings
salt and pepper to taste
  1. Cut turkey neck and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, uncovered 1½ hours. Add liver and simmer 30 minutes longer or until gizzard is very tender.

  2. Remove giblets. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth, if needed, to make 6 cups. Chop giblets and neck meat.

  3. Mash butter and flour until blended to a paste. Divide into 4 chunks.

  4. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended, thickened and boiling. Boil 3 minutes longer to cook out floury taste.

  5. After turkey is removed from roasting pan: spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups gravy or it will be too thing). Stir in giblets and neck meat (if desired). Heat until hot. Season to taste.

P.S. to my friends outside the U.S. -- this Thursday is Thanksgiving in the U.S., and in true fashion, it's all centered around food. Traditional Thanksgiving for us usually starts with turkey and stuffing, mashed potatoes and gravy, and then our traditions start to vary :) This gravy is good and rich and everyone loves it!