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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Giblet Gravy Recipe

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This recipe for Giblet Gravy is from Kitchen Favorites, 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:  
Turkey neck and giblets
3 cups chicken stock
1 tsp salt
1 tsp pepper
1 1/2 tsp poultry seasoning
1/2 tsp celery seeds
1/2 cup diced onion
1/2 cup diced celery
4 tbsp flour
1 cup milk
3 diced boiled eggs
Directions:
Directions:
Remove neck, and giblets from turkey. Add to large pot, cover with 3 cups chicken stock and water. Season with salt, pepper, poultry seasoning, celery seeds, celery and onion. Boil until the meat falls off the bone.
Remove the meat from the stock and de-bone the neck. Run the giblets and neck meat through the food processor. Strain the stock and add the celery, onion, etc. to the meat in the food processor.

Heat about a half cup of stock in a medium pot. Stir in about 4 tbsp. of flour mixing into a rue. Add 1 cup milk slowly, along with a cup of broth. More broth may be added if needed. Salt and pepper to taste. Add about a tsp. poultry seasoning and a tsp. of sage. Stir in giblets and add 3 diced boiled eggs

 

 

 

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