Orange County Nc That Is Turkey Giblet Gravy Recipes

ORANGE COUNTY (NC THAT IS) TURKEY GIBLET GRAVY

Steps:

• Stud the UNPEELED onions with cloves.
• Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
• Cook overnight (10hours) on low.
• Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
• Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
• In a separate container refrigerate broth until ready to complete the gravy.
• Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
• Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
• On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
• Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
• Add giblets & heat through.
• Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!

SOUTHERN SAGE DRESSING WITH GIBLET GRAVY

Steps:

• Cook celery and onion in water over low heat until tender; drain.
• Combine cooked vegetables, cornbread crumbs, bread crumbs, butter, sage, salt and pepper in large bowl; mix well.
• Add eggs and broth, stirring until well blended.
• Spoon dressing into a lightly greased 13 x 9 x 2 inch baking dish.
• Bake at 400 degrees for 30 minutes or until lightly browned.
• While dressing is baking, heat pan drippings in a large skillet over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
• Add giblets, eggs, salt, and pepper, stirring well.
• When dressing is done, cut into squares, and serve with giblet gravy on top.

TURKEY GIBLET GRAVY

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.

FOOLPROOF GIBLET GRAVY

Steps:

• Stage 1 MAKE BROTH.
• Up to 3 days ahead cut turkey neck and heart in half.
• Put into a large saucepan along with gizzard and remaining broth ingredients.
• Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
• Add liver and simmer 30 minutes longer or until gizzard is very tender.
• Remove giblets to a cutting board.
• Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
• Discard vegetables.
• Add water to broth if needed, to make 6 cups.
• Chop giblets and neck meat.
• Refrigerate.
• Stage 2 THICKEN BROTH.
• Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
• Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
• Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
• Cover surface of gravy to keep skin from forming.
• Refrigerate.
• Stage 3 FINISH GRAVY.
• After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
• Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
• Add no more than 2 cups of drippings to gravy or it will be too thin.
• Stir in giblets and neck meat.
• Heat and season to taste.

TURKEY GIBLET GRAVY

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.

TURKEY GIBLET GRAVY

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.

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.