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Giblet Gravy Recipe

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This recipe for Giblet Gravy is from Miller 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:  
Giblets and neck from turkey, or use 1 to 2 lg. chicken breast.
⅓ cup all-purpose flour
1 tsp. salt
Directions:
Directions:
In 3 qt. saucepan, place giblets and neck with enough water to cover. Heat on high until water boils. Reduce heat to low; cover and simmer for 1 hour or until giblets are tender.
Drain, reserving broth. Pull meat from neck and discard bones; chop meat and giblets. Refrigerate.

To make gravy, pour drippings from roasting turkey into 4 cups. Let drippings stand a few seconds until fat separated. Skim ⅓ cup fat from drippings and put into 2-quart saucepan; (skim and discard remaining fat).
Add reserved giblet broth to roasting pan; stirring slowly until brown bits are loosened. Pour into 4 cups measure and add enough water (use cooked broth from meat) to make 4 cups of liquids into fat over medium heat, stir, in flour and salt. Gradually stir in reserved giblets and neck meat; heat through. Pour gravy into a gravy bowl. Serve
Personal Notes:
Personal Notes:
I use this for my turkey and dressings.

 

 

 

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