Friday, November 23, 2007

Great giblet gravy

Dad’s Giblet Gravy
Giblets (gizzard, neck, heart and liver), removed from turkey cavity and washed
1 onion, cut in half
1 stick of celery, cut into four or five pieces.
1 large carrot, peeled and cut into four or five pieces
4 cloves of garlic, peeled
1 bay leaf
1 stick of butter
8 tablespoons of flour
1-2 teaspoons of turmeric
1-2 teaspoons of paprika
2-3 tablespoons of Worcestershire sauce (can add more to taste)
1 cup of turkey pan drippings
Salt and pepper to taste

1. Place the giblets in a pot with the onion halves, celery, carrots, garlic cloves and bay leaf, and cover with 8 cups of water.
2. Bring to a boil, and then turn heat down to low, simmering the stock for an hour and a half, stirring occasionally.
3. Remove giblets and chop meat into small cubes.
4. Remove aromatics and strain the stock (should have about 5 cups).
5. To make your roux, in a pot heated on medium-low, melt the butter and then slowly add the flour. Constantly stir the flour and butter for about 10 minutes, or until the mixture is golden and tan. (Here’s a wonderful tutorial on making roux.)
6. Add the giblet stock, chopped giblet meat and pan drippings, and then add the spices and Worcestershire sauce, turn the heat up to medium-high and bring to a boil. (Dad uses Lawry’s Seasoned Salt instead of the turmeric and paprika, and if you prefer, you can use it, too.)
7. When mixture boils, quickly turn heat back down to medium-low and continue stirring until thick.
8. Adjust seasonings to taste.
Makes 6 cups.
Notes: Lots of people, such as my grandmother, like to add a sliced hard-boiled egg to their giblet gravy. I always found this horrifying, but many people enjoy this so feel free to add one if you like. You can make the gravy the day before using chicken stock instead of the pan drippings. It keeps in the fridge for three days and it can also be frozen.


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