November 19, 2017
Condiments, Poultry, Turkey,
Dairy, Budget-Friendly, Cooking For A Crowd, Christmas, Entertaining, Thanksgiving, Winter, Stove Top more
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"Recipe source: Bon Appetit (November 2003)
Makes 3 1/2 cups.
This calls for giblets from a 20 pound turkey -- I have never cooked a 20 pound turkey so mine will be closer to a 14 pound turkey."
In a large saucepan combine turkey neck, heart and gizzard, broth, onion and celery and bring to a boil. Reduce heat to medium; cover; simmer for 35 minutes or until neck and gizzard are tender. Transfer turkey parts to work surface and let cool. Chop gizzard and heart and pull meat from neck and chop. Strain giblet borsht into large measuring cup and add more chicken broth, if necessary to equal 3 1/4 cups.
In a saucepan over medium heat melt butter and add flour, stirring until golden (5 minutes). Whisk in broth mixture and then add cream and bring to a boil, whisking until smooth. Add giblets and next meat and then the egg. Cook until thick enough to coat spoon, stirring often (8-10 minutes). Season with salt and pepper.
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