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Giblet Gravy Recipe

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This recipe for Giblet Gravy is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Giblets & Neck from turkey
4 cups of water
1/2 cup water
1 small onion, chopped
1 celery rib, chopped
1 carrot, chopped
1/4 flour
2 egg yolks
1/2 cup half n half
1/2 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
Directions:
Directions:
Bring giblets and neck to a boil in the 4 cups of water in medium saucepan over medium heat.
Cover, reduce heat, simmer 45 minutes or until tender.
Drain, reserving broth.
Chop giblets and neck meat, set aside.
Melt butter in large skillet over medium heat, add chopped vegetables and saute about 5 minutes.
Add flour, stirring until smooth, add reserved broth.
Cook, stirring constantly 10 minutes--thickened.
Reduce heat to low.
Remove vegetables using a hand-neld wire mesh strainer & discard.
Leaving gravy in skillet.
Whisk together egg yolks & half and half.
Gradually stir in about 1/4th of hot gravy into egg yolk mixture, add remaining hot gracy.
Add giblets and neck meak.
Cook, stirring constantly 4 to 5 minutes or thermometer registers 160°.
Stir in salt, pepper and seasoning.
Serve immediately.
Number Of Servings:
Number Of Servings:
4 cups
Personal Notes:
Personal Notes:
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