Turned out very tasty and was perfect with the BBQ'd turkey, artichoke stuffing and mashed potatoes. Was worried that it wouldn't have the much flavor, but it had plenty and showed off the other food very well. Loved how easy it was to make.
Giblet Gravy Supreme
More From Sunset
Amount per serving
- Calories: 35
- Calories from fat: 5%
- Protein: 2.3g
- Fat: 0.2g
- Saturated fat: 0.0g
- Carbohydrate: 6g
- Fiber: 0.5g
- Sodium: 342mg
- Cholesterol: 2mg
- Giblets and neck from a 10- to 24-lb. turkey, rinsed
- About 10 cups reduced-sodium chicken broth
- 2 1/2 cups dry white wine or chicken broth
- 2 onions (1 lb. total), quartered
- 4 carrots (1 lb. total), sliced
- 1 3/4 cups sliced celery
- 8 parsley sprigs
- 1 teaspoon fresh marjoram leaves or 1/2 tsp. dried marjoram
- About 1 tsp. each salt and freshly ground black pepper
- 1 cup all-purpose flour
- Fat-skimmed oven-roasted or barbecued turkey drippings (optional)
- 1. In a 5- to 6-qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat and simmer until all giblets are very tender when pierced, about 1 hour.
- 2. Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.
- 3. Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
- 4. If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.
- 5. Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.
- 6. Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like, and stir 1 to 2 minutes more. Season with salt and pepper to taste.
- Make ahead: Up to 1 day ahead, make through Step 5, cover, and chill. To reheat, add turkey drippings and warm over low heat, stirring often.
- Note: Nutritional analysis is per 1/3-cup serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sauces/Condiments