Creamy Giblet Gravy Recipes

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CREAMY GIBLET GRAVY



Creamy Giblet Gravy image

Learn how to make gravy using your own giblet stock! Thickened with cream and flavored with pan drippings, it's a great addition to your Thanksgiving table.

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

Turkey giblets (liver, kidneys, heart) and neck
5 cups cold water
1 large yellow onion, peeled and cut in half
1 rib celery, roughly chopped
1 carrot, peeled and roughly chopped
1 bay leaf
2 sprigs thyme
2 tablespoons turkey fat from pan drippings
Water
3 tablespoons all-purpose flour, may substitute any gluten-free flour
1 1/2 cups Giblet Stock, from Step 1
1/2 cup Pan drippings from roasted turkey
1/4 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Giblet Stock: In a stock pot, combine the giblets, neck, water, onion, celery, carrot, bay leaf, and thyme. Over high heat, bring to a simmer, then reduce the heat to medium-low. Simmer, uncovered, until the stock is flavorful, about 2 hours. Strain stock through a fine-mesh strainer and into a large bowl, reserving the giblets and discarding the neck. Finely chop giblets and set aside. Set stock aside to cool.
  • Place the roasting pan with the turkey drippings across two burners over medium heat. Stir with a wooden spatula, scraping up any browned bits, or "fond," from the bottom of the pan; if necessary, add water to help deglaze the pan. Strain the liquid from the pan through a fine-mesh strainer set over a bowl. Set aside to allow the fat to rise to the top.
  • Gravy: First, make a roux. In a saucepan over medium-high heat, add 2 tablespoons of the fat from the strained drippings. Sprinkle in the flour and whisk until the flour is incorporated and no longer raw, 1 minute. Now add the stock, about a ½ cup at a time, whisking continuously and making sure it's completely absorbed before adding more. Small additions of liquid and continuous whisking are the keys to smooth gravy. Whisk in the pan drippings, then taste and adjust seasoning as needed.
  • Finally, add cream and chopped giblets; stir, taste, and adjust seasoning again. Keep warm until ready to transfer to gravy boat or bowl.

GIBLET CREAM GRAVY



Giblet Cream Gravy image

I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the "Zaar". That turkey and this gravy are delicious served together!

Provided by Teri8551

Categories     Poultry

Time 2h5m

Yield 3-4 cups

Number Of Ingredients 10

reserved turkey giblets
6 cups water
3 1/2 cups canned reduced-sodium chicken broth
2 carrots, coursely chopped
1 large onion, halved
1 stalk celery, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup whipping cream

Steps:

  • While your turkey cooks, place giblets in large sauce pan.
  • Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
  • Simmer over medium heatuntil stock is reduced to around 3 cups.
  • (about 2 hours) Strain the stock into a bowl.
  • Chop giblets.
  • Set aside.
  • Melt 5 T butter in large heavy saucepan over medium heat.
  • Add 5 T flour and whisk 2 minutes.
  • Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
  • Simmer gravy until desired consistency, whisking occasionally.
  • Add chopped giblets.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 368, Fat 28.5, SaturatedFat 17.3, Cholesterol 78.1, Sodium 277.8, Carbohydrate 22.8, Fiber 2.4, Sugar 4.7, Protein 8.4

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

HONEY-BRINED TURKEY WITH GIBLET CREAM GRAVY



Honey-Brined Turkey with Giblet Cream Gravy image

Provided by Janet Fletcher

Categories     Milk/Cream     Onion     turkey     Roast     Thanksgiving     Fall     Brine     Bon Appétit

Yield Makes 14 to 16 servings

Number Of Ingredients 22

Turkey:
1 19- to 20-pound turkey; neck, heart and gizzard reserved for gravy
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth
Gravy:
Reserved turkey neck, heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots, coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream

Steps:

  • For turkey:
  • Line extra-large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around turkey so that bird is covered with brine; seal plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
  • Position rack in bottom third of oven and preheat to 350°F. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tablespoons olive oil.
  • Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 2 1/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
  • For gravy:
  • While turkey cooks, place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl; reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets.
  • Melt 5 tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to 1 cup reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy until thickened to desired consistency, whisking occasionally, about 5 minutes. Add chopped turkey neck meat and giblets; season to taste with pepper.
  • Serve turkey with gravy.

EASY " GIBLET" GRAVY



Easy

Make and share this Easy " Giblet" Gravy recipe from Food.com.

Provided by nannyboo

Categories     Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup chicken, chopped fine
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can water (soup can) or 1 (10 1/2 ounce) can stock (soup can)
2 hard-boiled eggs, chopped fine

Steps:

  • Mix all ingredients and heat until warm.
  • Add water or stock until consistency that you want. Serve over cornbread dressing.

GIBLET GRAVY II



Giblet Gravy II image

This old fashioned giblet turkey gravy recipe is very easy to prepare.

Provided by Bode

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

Time 30m

Yield 6

Number Of Ingredients 7

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 ½ cups turkey stock
¼ cup cooked turkey giblets, chopped
½ tablespoon chopped fresh sage
½ teaspoon ground black pepper
salt to taste

Steps:

  • Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
  • Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.5 g, Cholesterol 6.6 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 147.7 mg

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