Babys Giblet Gravy Recipes

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GIBLET GRAVY



Giblet Gravy image

Here's how to make the perfect turkey gravy. Ree Drummond's giblet gravy recipe is luscious, irresistible, and deserves a spot on your Thanksgiving table!

Categories     Thanksgiving     comfort food     poultry     side dish     snack

Time 25m

Yield 12 servings

Number Of Ingredients 5

Giblets and neck, saved from the uncooked turkey
Drippings from roasted turkey
1/2 c. all-purpose flour (more if needed)
4 c. no-sodium chicken, turkey, or vegetable broth (more if needed)
Salt and pepper

Steps:

  • First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
  • Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
  • When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
  • Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
  • Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
  • Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you'd like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
  • If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.

GIBLET TURKEY GRAVY



Giblet Turkey Gravy image

Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine; I think you'll love it, too. -Jeff Locke, Arma, Kansas

Provided by Taste of Home

Time 25m

Yield 16 servings (about 1/4 cup each).

Number Of Ingredients 9

1/4 cup cornstarch
4 cups chicken stock, divided
1 tablespoon butter
1 tablespoon olive oil
Giblets from 1 turkey, finely chopped
1/2 cup dry white wine or additional chicken stock
2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 191mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. -Dunya Johnson, Rochester, New York

Provided by Taste of Home

Time 20m

Yield 1-3/4 cups.

Number Of Ingredients 6

Turkey giblets (liver and neck removed), chopped
1 carton (15 ounces) chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled large eggs, finely chopped
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

Nutrition Facts :

GIBLET GRAVY I



Giblet Gravy I image

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Provided by Mary48

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Yield 12

Number Of Ingredients 11

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

Steps:

  • In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  • Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  • Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g

BABY'S GIBLET GRAVY



Baby's Giblet Gravy image

Make and share this Baby's Giblet Gravy recipe from Food.com.

Provided by Vicki in CT

Categories     Very Low Carbs

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 cups chicken broth
salt and pepper
2 eggs, hard-boiled, chopped
2 tablespoons flour
1/2 cup cold water
turkey giblets or chicken giblets, cooked

Steps:

  • Bring broth, eggs, and giblets to boil.
  • Combine flour with water.
  • Stir into broth to slightly thicken.

Nutrition Facts : Calories 39.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 52.9, Sodium 304, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 3.6

GIBLET GRAVY



Giblet Gravy image

Provided by Ree Drummond : Food Network

Time 50m

Yield 16 servings

Number Of Ingredients 5

1 bag giblets
Turkey drippings
5 to 6 tablespoons flour
2 to 4 cups low sodium chicken broth
Freshly ground black pepper

Steps:

  • Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
  • Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
  • Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
  • Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
  • Serve when very thick and flavorful.

EASY GIBLET GRAVY



Easy Giblet Gravy image

Not only is this giblet gravy tasty, but it's also a quick and easy recipe. The bits of chopped giblets and eggs add so much to the gravy. Once the giblets and eggs are prepared, the gravy comes together in a jiffy. When you are in a hurry at the holiday meal, this is a rich and savory gravy recipe you can count on.

Provided by Rose Abrams

Categories     Gravies

Time 10m

Number Of Ingredients 6

1 can(s) cream of chicken soup
1 can(s) chicken or turkey broth (from roasted bird)
3 hard boiled eggs, finely chopped
1 c turkey giblets, finely chopped
1/4 tsp poultry seasoning
salt and pepper, to taste

Steps:

  • 1. Combine soup and broth and poultry seasoning. Stir with a whisk to combine and remove lumps.
  • 2. Add giblets and chopped eggs. Stir with a spoon to combine.
  • 3. Place in a microwave-safe container.
  • 4. Heat in microwave (your stovetop is probably full anyway) for 3 - 5 minutes until heated through and you see bubbles around the edge of the dish.
  • 5. Serve over dressing or rice. Honestly, it's so good you'll want to sope it with a biscuit!

GIBLET GRAVY



Giblet Gravy image

While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.

Provided by Florence Fabricant

Categories     sauces and gravies

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 large onions, peeled
Turkey neck, gizzard and heart
1 carrot, peeled and cut in half
1 stalk celery, cut in halves
A few sprigs of parsley
6 whole peppercorns
3 cups of water
1 to 1 1/2 tablespoons flour
Salt and freshly ground black pepper to taste
2 tablespoons white wine or brandy (optional)

Steps:

  • After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
  • Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
  • When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
  • Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.

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