GIBLET GRAVY I
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
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
DAY AHEAD GIBLET PAN GRAVY
We all know the amount of work we put into Thanksgiving... Everything from guest lists to food items are thought over and lovingly prepared. One of the stars of an excellent Thanksgiving is excellent pan gravy. To minimize the stress, we're going to work through half of the recipe, the day before, and then finish it up on...
Provided by Andy Anderson !
Categories Gravies
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Chef's Note: This is an excellent tasting gravy; however, if you use a brine for your turkey, then there are two things to remember. Don't add any salt to the gravy, and use a low-sodium chicken stock. The pan drippings from a brined turkey will contain extra salt from the brining process... so, you probably will not need additional salt.
- 2. Heat the oil in a saucepan over medium-high heat until it begins to shimmer.
- 3. Add the turkey neck, heart, and gizzard and cook, stirring, until browned, about 8 minutes.
- 4. Add the onion and cook, stirring, until softened, about 6 minutes.
- 5. Reduce heat to low; cover the pan, and continue cooking, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes.
- 6. Add chicken broth, water, and the herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes.
- 7. Strain the broth, into a bowl... the amount you have should be around 8 cups.
- 8. Reserve the heart and gizzard; however, you can discard the neck. Dice the heart and gizzard, and reserve, separate from the gravy, until Thanksgiving Day.
- 9. Heat the butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes
- 10. Whisk in the cooked broth, plus the wine, and then increase to medium-high and bring to boil.
- 11. Immediately, reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes. Add a bit of salt, and pepper, but remember to omit the salt, if you brined the turkey.
- 12. THE BIG EVENT
- 13. Remove the bowl from the refrigerator, just before the turkey comes out of the oven, place into a pot, and warm, but don't boil the liquid.
- 14. Remove the drippings from the pan, and de-fat.
- 15. Add the pan drippings to the gravy mixture you made yesterday, stir in the reserved giblets, and then bring to a simmer, about 5 minutes. Season to taste.
- 16. Serve with turkey... Enjoy.
GIBLET PAN GRAVY
This is just like Grandma used to make. The lost art of gravy making. Don't use the packet--go for the real thing!
Provided by Kimke
Categories Sauces
Time 1h30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
- Add onion; continue to sauté until softened, 3 to 4 minutes longer.
- Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
- Add stock and herbs, bring to boil, then adjust heat to low.
- Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
- When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
- Refrigerate giblets and broth until ready to use.
- While turkey is roasting, return reserved turkey broth to simmer.
- Heat butter in large heavy-bottomed saucepan over medium-low heat.
- Vigorously whisk in flour (roux will froth and then thin out again).
- Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
- Vigorously whisk all but 1 cup of hot broth into roux.
- Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
- Set aside until turkey is done.
- When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
- Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
- Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
- Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
- Stir giblets into gravy; return to a boil.
- Adjust seasonings, adding salt and pepper to taste if necessary.
- Serve with carved turkey.
Nutrition Facts : Calories 130.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 3.4, Carbohydrate 6.8, Fiber 0.4, Sugar 1.2, Protein 0.8
GIBLET GRAVY II
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
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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