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Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from The Burris Family Cookbook , 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!

Contributor:  
Contributor:  
Kay Stevens

Category:
Category:

Ingredients:  
Ingredients:  
Turkey neck and giblets, rinsed
2 qts water
1 peeled whole onion, stuck with 2 whole cloves
1 carrot, cut in quarters
1 sprig parsley
1 celery stalk, broken
1/2 tsp salt
1/4 tsp whole black peppercorn
1/2 cup turkey pan drippings
6 Tbs flour
Few twists freshly ground black pepper

Directions:
Directions:
Place turkey neck and giblets into 3 qt saucepan; add water, clove studded onion, carrot, parsley, celery 1/2 tsp salt and peppercorns. Heat to boiling; cover and simmer about 1 1/2 hours, or until neck and giblets are tender.

Drain, reserving broth for gravy. Remove meat from neck and chop along with giblets for gravy.

In 2-qt saucepan, blend pan drippings and flour smoothly. Add 5 cups reserved turkey stock. Cook, stirring until mixture comes to boiling and thickens. Taste and add salt and pepper if desired; stir in chopped giblets. Serve boiling hot in heated sauceboat.

If gravy becomes too thick, add a little more turkey broth.

Number Of Servings:
Number Of Servings:
approx 6 cups

 

 

 

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