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Giblet Gravy Recipe

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This recipe for Giblet Gravy is from Angie's 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!
Category:
Category:
Ingredients:  
Ingredients:  
Neck and giblets from your Thanksgiving turkey
1 celery stalk
1 whole carrot
Water or chicken broth
flour (two large tablespoons or so)
salt and pepper
Directions:
Directions:
Put turkey neck, giblets, 1 stalk of celery and 1 whole carrot in water to cover (Angie uses broth). Season with salt and pepper. Cook until giblets are tender. Add more water/broth if needed. When cooked remove the neck, giblets, celery and carrot and reserve the broth. Dice the giblets and meat from the neck very finely (if you don't like giblets, don't put them in!). Discard the celery and carrot. Add the giblets and meat back to the broth. Shake 2 heaping tablespoons and 1/2 cup water until smooth (Gran-Gran says "You can use a margarine tub and throw it away, and you don't have to wash it. Don't tell your mom."). Pour the flour mixture slowly through a sieve into the boiling broth and stir, stir, stir to avoid lumps. (Angie says that this not enough flour/water mixture so you'll probably have to make more!). Keep stirring until it is the desired thickness. If it looks grey, then add a little yellow food coloring. Season and enjoy.

 

 

 

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