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Butteryum food blog recipes

Filtering by Tag: gravy recipes

Giblet Gravy

Patricia @ ButterYum

giblet.gravy_butteryum

The next time you roast a turkey, make your own delicious gravy from the pan drippings and stock you made from the neck and giblets. I like to get a head start by making the stock the night before. Tip: the same basic recipe can be used to make gravy from any roast - just add chicken stock to whatever pan drippings you have.

Items used to make this recipe:

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Turkey Giblet Gravy

makes about 4 cups

Printable Recipe

Ingredients

For the Stock:

  • neck and giblets from turkey (I discard the liver)

  • 1 tablespoon vegetable oil

  • 1 carrot, peeled and chopped

  • 1 onion, peeled and chopped

  • 1 stalk celery, peeled and chopped

  • 1 bay leaf

  • 3 cups water

  • 3 cups chicken stock (or more water)

For the Gravy:

  • 4 tablespoons butter (or a combination of turkey drippings and butter)

  • 4 tablespoons all purpose flour

  • pan drippings, strained and fat removed

  • enough stock added to the pan drippings to equal 4 cups

Directions

To make the stock:

  1. In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).

  2. Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.

  3. Remove the neck and giblets; continue to simmer until reduced by half.

  4. Strain and chill until the next day (or use right away).

To make the gravy:

  1. Strain the pan drippings and remove fat.

  2. Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.

  3. Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).

  4. Taste and season with salt and pepper before serving.