Giblet Gravy

Giblet Gravy

Dinner, American
Cooks in   
  • Turkey giblets and neck
  • 10 cups water
  • 3 onions, peeled, quartered
  • 3 ribs celery, cut into pieces
  • 2 carrots, peeled and cut in to pieces
  • 1 tbsp salt
  • 3 chicken bouillon cubes
  • 2 bay leaves
  • 1/3 cup turkey pan drippings
  • 1/2 cup corn starch
  • In 5 qt. saucepan, stir together turkey giblets and neck, water, onion, celery, carrots, salt, bouillon cubes and bay leaves. Bring to boil, reduce heat. Remove liver after 20-25 minutes: reserve. Simmer 1 hour or until liquid is reserved by half. Strain broth: set aside. Chop and refrigerate giblets, neck and liver. Pour drippings from roasting pan in which turkey was cooked into large measuring cup leaving only brown particles in pan. Allow to stand several minutes until fat drippings separate from turkey juices. Return 1/3 cup fat drippings to pan; discard remaining fat drippings. Add reserved broth to turkey juices to equal 5 cups. Sprinkle corn starch into drippings. Stir and cook over medium heat until well blended; remove from heat. Gradually stir in broth. Return to heat. Stirring constantly, bring to boil over medium heat, stirring up brown bits from bottom of pan, boil 1 minute. Add giblets and liver, heat until thick.

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