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Recipe by Oxmoor House May 2008

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Oxmoor House

Recipe Summary

prep:
5 mins
cook:
1 hr 8 mins
total:
1 hr 13 mins
Yield:
about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine giblets, neck, and 3 cups water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

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  • Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosened from bottom of roasting pan.

  • Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan placed over 2 burners on the stovetop. Stir in chopped giblets, if desired. Bring to a boil; reduce heat, and simmer, uncovered, 3 to 5 minutes.

  • Combine flour and 1/2 cup water, stirring until blended; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Set aside some plain gravy, if desired. Stir garlic powder and bourbon into remaining gravy. Serve hot.

  • Fix It Faster: Substitute canned chicken broth instead of making homemade broth, if desired.

Source

Christmas with Southern Living 2008

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