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Giblet Gravy: Recipe

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This recipe for Giblet Gravy:, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter
2 teaspoons olive oil
Giblets, liver, and neck from 1 turkey
1 cup diced onions
1/3 cup minced celery
1/3 cup peeled and minced carrots
2 cloves garlic, peeled and minced
4 teaspoons all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
1 sprig fresh thyme
Salt and freshly ground black pepper

Directions:
Directions:
In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook , stirring for 1 minute.
Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm with Emeril's Big Bird.

Personal Notes:
Personal Notes:
Delicious!

 

 

 

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