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GIBLET GRAVY FOR TURKEY Recipe

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This recipe for GIBLET GRAVY FOR TURKEY, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Dean
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Turkey giblets and neck
1 medium onion, trimmed and quartered
1 carrot, coarsely chopped
1 rib celery, coarsely choppedPan drippings
1/4 cup ( 1/2 stick) butter
1/4 cup all-purpose flourMilk
Salt
Freshly ground pepper

Directions:
Directions:
While turkey roasts, place turkey giblets and neck in heavy 1 1/2-quart saucepan. Cover with cold water. Bring to a boil over high heat, skimming scum from the top. Add onion, carrot and celery and, if needed, water to cover them; return to a boil. Lower heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock. Strain stock, pressing liquid from vegetables; discard vegetables. Reserve stock; you should have about 1 1/4 cups. Chop giblets into small cubes; reserve.When turkey has completed roasting, remove it from the roasting pan. Set roasting pan atop 2 burners, and over low heat add 1/2 cup water to pan. Blend water with pan drippings, using a wooden spoon to stir mixture and loosen browned bits from bottom of pan. The water and pan drippings together should equal about 1 cup. Reserve this liquid.In a heavy saucepan, melt butter over medium-low heat. Whisk in flour; raise heat to medium and cook until flour mixture begins to turn golden brown, about 2 minutes. Stir in 1 cup of the giblet stock and the liquid from the roasting pan, stirring constantly until thickened. If mixture is too thick, whisk in additional stock or, for a creamy gravy, add a little milk. Season to taste with salt and pepper. Stir in giblets; serve hot with roast turkey.

Number Of Servings:
Number Of Servings:
About 2 cups

 

 

 

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