GIBLET TURKEY GRAVY
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
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 GRAVY FROM GIBLETS
You don't have to eat the giblets to make a great-tasting gravy! They are used mainly for the flavor of the broth. My mom added a couple of chopped boiled eggs and the chopped giblets to the gravy. This gravy is great with or without them!
Provided by Slowturtle
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 8
Steps:
- Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
- Strain broth; you should have close to 4 cups.
- Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 8.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 450.5 mg, Sugar 0.6 g
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
- Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
TURKEY GIBLET GRAVY
In this gravy recipe, the high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.
Categories Gourmet Thanksgiving Sauce Poultry turkey Quick & Easy Fall
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
- Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.
- Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.
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
GIBLET GRAVY
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
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.
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
TURKEY GIBLET GRAVY
Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.
Provided by Derf2440
Categories Poultry
Time 3h15m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- Remove giblets from bird.
- Place in saucepan.
- Add salt and pepper, sage, celery and onion.
- Cover with water.
- Bring to boil.
- Simmer covered for 2 or 3 hours while turkey cooks.
- When the meat starts to fall away from the neck bones, strain liquid into a blender.
- Chop liver and gizzard and add to blender.
- Pick meat from neck bones and add to blender.
- Puree off and on until liquefied.
- Add flour seasoned with salt and pepper.
- Blend off and on a few times until flour is incorporated.
- After turkey has been removed from roaster.
- Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
- Whisk as much "stuck stuff" up that you can.
- Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
- Don't add too much water at once.
- Place roaster in 450-500 degree oven for 15 minutes.
- Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
- Should be fairly thick.
- Pour into gravy boat and serve hot.
- Should be the last thing put on the table so that it is very hot.
TURKEY GIBLET GRAVY
Steps:
- For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
- Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
- Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
GIBLET GRAVY (FOR ROAST TURKEY)
When I make a roasted turkey, this is how I make my giblet gravy. There is never enough giblets when you only use the giblets from the turkey, so here is my WONDERFUL and EASY recipe. If you have a large turkey, you may want to double this recipe. Any left over gravy can be frozen for future use. NOTE: The person who wrote a bad review must have done something wrong or did not include the turkey drippings. Please disregard that review and try this gravy for yourself. If you have any questions, e-mail me: [email protected]
Provided by Alan Leonetti
Categories Poultry
Time 45m
Yield 1 large pot
Number Of Ingredients 3
Steps:
- In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
- Sautè the livers, turning them, until they are done.
- Allow to slightly cool, and cut the livers into small, but not too small, pieces.
- Place the gravy into a large pot.
- Add the cut up chicken livers.
- Heat, stirring every so often.
- Add about 3/4 cup of the turkey drippings.
- If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.
Nutrition Facts : Calories 1221.9, Fat 50.6, SaturatedFat 15.6, Cholesterol 1597, Sodium 8175.4, Carbohydrate 69.4, Fiber 5.4, Sugar 2.9, Protein 112.4
TURKEY GIBLET GRAVY
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
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 :
TURKEY GIBLET GRAVY
Don't throw away the potato water after you cook the potatoes. Use the water to make a tasty giblet gravy.
Provided by Olha7397
Categories Sauces
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Clean giblets; cut in pieces; shake in seasoned flour; sear in hot oil until golden brown and crisp.
- Add onion and water; simmer until tender about 1 hour.
- Pour off surplus fat from ROASTING pan, leaving only 1/2 cup in pan.
- Blend 1/2 cup fat and drippings with flour; cook and stir until velvety brown about 10 minutes; add seasonings and giblets; slowly add potato water.
- Cook and stir until smooth and clear.
- Serves 12-14.
Nutrition Facts : Calories 43, Fat 2.4, SaturatedFat 0.3, Cholesterol 2.4, Sodium 195.4, Carbohydrate 4.6, Fiber 0.2, Sugar 0.3, Protein 0.8
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