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Phyllis Markowitz's Giblet Gravy Recipe

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This recipe for Phyllis Markowitz's Giblet Gravy, by , is from Lisa Grand's Family, Extended Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Grand for Phyllis Markowitz


Turkey giblets (neck, gizzrd, liver, heart)
3 to 4 sets of chicken giblets
3 celery stalks
6 medium carrots, washed and cut into 2 pieces
Some fresh sprigs of parsley
6 to 9 cups of chicken or turkey stock
1 1/2 cups of butter
1 1/2 cups of all-purpose flour
Salt and freshly ground pepper

1. The day before serving, simmer giblets, celery, carrots, and parsley in stock for 1 1/2 hours or until gizzard is tender.
2. Strain stock into a bowl; reserve
3. Discard vegetables
4. Remove gristle from gizzard and discard
5. Strip meat from neck; discard bones
6. Chop neck meat, gizzard, heart and liver into smallish pieces about 1/2 inch long
7. Place chopped giblets in bowl with enough broth to cover
8. Store overnight, covered in regrigerator
9. Refrigerate rest of stock in separate bowl, covered
10. Day of serving, heat the reserved stock in saucepan
11. In medium saucepan, melt butter over medium heat and add flour; stir well to make a smooth thick roux
12. Let bubble for a few minutes.
13. Remove saucepan from heat; add heated reserved stock and simmer over low fire for 20 minutes until sauce coats a spoon and no taste of flour remains.
14. Add salt & pepper to taste
15. Add giblets.
16. When turkey is removed from oven, and pan strained drippings trying to defat; add to gravy
17. Deglaze pan with remaining 1/2 cup of stock and add to gravy

Number Of Servings:
Number Of Servings:
about 12 cups




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