Turkey Giblet Gravy
At a Glance
- Prep
- 15 minutes
- Cook
- 3 hours
- Servings
- about 2 to 3 cups gravy
Categories
- Sauce / Condiment
- American
- Easy
Dietary
- Dairy-free
- Egg-free
- Low-sugar
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Classic turkey gravy using giblets, drippings, onion, celery and sage slow simmered while the turkey is cooking.
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Ingredients
- Turkey giblets, removed from bird, neck, gizzard and liver
- Salt and pepper to taste
- 1 teaspoon sage
- 1 stalk of celery, chopped
- 1 small onion, chopped
- 2-4 tablespoons of flour
- water
Instructions
Remove giblets from bird
Place in saucepan.
Sage, celery and onion.
Cover with water
Bring to boil.
Simmer covered for 2 or 3 hours while turkey cooks.
When the meat starts to fall away from the neck bones, strain liquid into a blender
Chop liver and gizzard and add to blender.
Pick meat from neck bones and add to blender.
Puree o and on until liquefied.
Add flour seasoned
Blend o and on a few times until flour is incorporated.
After turkey has been removed from roaster, pour fat out of the roaster - leaving bits of juice and meat that stick to the pan.
Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
Place roaster in 450-500 degree oven for 15 minutes.
Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot. It should be fairly thick.
Add salt and pepper to taste
