Giblet Gravy
Author: Kitchens
  • 3/4 teaspoons salt
  • 1/4 teaspoon white or black pepper
  • 1 can (12 ounces) evaporated skimmed milk
  • 1/3 Cup all-purpose flour
  • 1/4 teaspoon salt
  • turkey neck, giblets and liver
  • 4 Cups water
  • 1 medium-size yellow onion (cut into thick slices)
  • 1 large carrot (chopped very coarsely)
  • 2 sprigs parsley
  1. Step 1
  2. Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and water. Add onion, carrot, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck, discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.
  3. Step 2
  4. In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in neck meat and giblets; heat through.
  5. Step 3
  6. Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.
Classic Thanksgiving gravy. This recipe goes perfectly with our Roast Turkey with Corn Bread Stuffing (I or II).
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