Giblet Gravy

10
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"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."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (121.3 g)
  • Calories 78.1
  • Total Fat - 6.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 37.1 mg
  • Sodium - 425.4 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.6 g
  • Protein - 1.7 g
  • Calcium - 14.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

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.

Step 2

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.

Tips & Variations


No special items needed.

Related