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Giblet Gravy Recipe

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This recipe for Giblet Gravy, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Ann Miller

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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