Nanas Giblet Gravy Recipes

NANA'S GIBLET GRAVY

Steps:

• If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.
• Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.
• Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.
• Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.
• Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.
• Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.

GIBLET GRAVY II

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.

GIBLET GRAVY

Steps:

• Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
• Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
• (Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
• Cook, stirring constantly, until slightly thickened.
• Dice giblets and stir into gravy before serving.

GIBLET GRAVY

Steps:

• In a saucepan, on low heat, combine the butter, flour and salt until smooth.
• Add the chicken broth.
• Mix well.
• Add the giblets and eggs.
• Cook, simmering and stirring constantly, until thick.
• Pour in a gravy boat and serve!

GIBLET GRAVY I

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.

MOMS GIBLET GRAVY

Steps:

• boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
• you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
• debone neck
• it just peels off when done
• and slice gizzards into small chunks
• i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
• save to add to gravy.
• with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
• add stock from giblets
• and stir like crazy to get flour surrounded by water
• and neck meat and giblets
• and stir like crazy add canned milk.
• and simmer until as thick as you like.
• cook gravy on low cook for about 15 minutes.
• the longer you cook gravy the better
• gets rid of raw flour taste
• season the way you like.
• you have to stir every so often the thicker the gravy the more often you stir.