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Giblet Gravy

If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.

Oxmoor House MAY 2003

  • Yield: 6 1/2 cups

Ingredients

  • Neck and giblets reserved from turkey
  • 4 cups water
  • 1 celery rib with leaves, cut into pieces
  • 1 onion, quartered
  • 1/2 cup all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Preparation

Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.

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Giblet Gravy recipe

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