Turkey Giblet Gravy
Classic turkey gravy using giblets, drippings, onion, celery and sage slow simmered while the turkey is cooking.
- Total Time: 3 hours 15 minutes
Ingredients
Scale
- 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
- Prep Time: 15
- Cook Time: 3 hours
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