"Hunger is the best sauce in the world."--Cervantes

Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Dandelakis Family
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 turkey neck
1 turkey liver
1 turkey heart
1 turkey gizzard
1 teaspoon salt
1/8 teaspoon pepper
4 cups water
1/4 cup all purpose flour mixed with 1/4 cup water
Drippings from roast turkey

Directions:
Directions:
In a sauce pan, place neck, liver, heart, and gizzard. Sprinkle with salt and pepper. Add the water and bring to a boil. Reduce heat to a low simmer and cook for 1-1/2 hours, checking frequently to make sure liquid isn't evaporating (if necessary, add more water and partially cover.)

Remove the giblets and neck from the stock and discard the neck. Reserve the stock--you should have about 3 cups. When cool enough to handle,finely dice giblets.

Heat the stock over medium-high heat. Stir in the flour-and-water mixture and mix well. Bring to a boil. Add pan drippings from the turkey. Add the chopped giblets; reduce the heat and simmer for 15 minutes or until gravy thickens. Adjust seasoning if necessary. Makes 8 servings.

Personal Notes:
Personal Notes:
You will never serve canned turkey gravy again...

 

 

 

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