"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Giblet Gravy (Mamie) Recipe

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This recipe for Giblet Gravy (Mamie), by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, December 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Giblets from turkey
Onions, celery, celery leaves parsley pieces,
Salt and pepper (1 teaspoon each)
4-6 boiled eggs, chopped
Reserved fat drippings from the turkey
Corn starch or flour

Directions:
Directions:
Giblets may be boiled with onions and celery, celery leaves, and parsley pieces, salt and pepper. Cover giblets and neck of the turkey with 1-2 inches of water. Bring to boil and lower flame. Cook until tender. After all are cooked, drain broth and save for gravy preparation. Reserve all the cooked veggies from the broth...pulverize in the processor, set aside. This can all be done the day before. Boil 4-6 eggs the day you bake the turkey. Peel and chop, cover, set aside. They will be added to the gravy.

The reserved fat drippings from the turkey will be the base of the gravy. Cover the bottom of the skillet with some of the drippings. Mix a paste of broth from giblets thickened with corn starch or flour. Under a low flame bring liquid to a simmer, gradually add the liquid paste mixture, stir to blend; continue to add until thickened. When thickened add more stock, then paste; alternate until you have the amount of gravy liquid you desire.

Place the chopped giblets and meat from the neck in the processor and process them with the reserved onions, celery and parsley from the stock; this should look like a pate'. Stir into your gravy. Salt and pepper to taste.

Add three boiled eggs, chopped, to the gravy. Additional eggs may be added. Eyeball this mix. It has to look right. Visible, but not the major player of the gravy. Or, you may finely chop and drizzle over the top of the gravy at serving, with larger pieces in the gravy.

 

 

 

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