Giblet Gravy
Created by ellie on November 19, 2017
- Servings: 10
- Prep Time: 10m
- Cook Time: 45m
- Recipe #28725
Ingredients
- Neck, heart, and gizzard (reserved from a turkey, original recipe states a 20 pound turkey but I don't think it matters what size turkey your inners are from)
- 4 cups chicken broth
- 1/2 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup heavy whipping cream
- 1 large egg (hard-boiled, peeled and chopped)
How to Make
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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.
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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.
Nutritional Facts
- 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