Turkey Giblet Gravy is a handy recipe to have this time of year. My grandmother always made giblet gravy for Thanksgiving and Christmas.
Although this is not her exact recipe the flavor and richness of this recipe is very close to what I remember.
I like it quite thick to pour over not only the mashed potatoes but also the cornbread dressing.
Make a lot so you can use left over gravy in a turkey casserole. Turkey Shepherds Pie comes to mind.
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This Turkey Giblet Gravy is almost just like my Grandma's. So good!
- 1 package turkey giblets removed from bird, neck, gizzard and liver
- salt and pepper
- 1 teaspoon sage
- 1 stalk celery chopped
- 1 small onion chopped
- 2 -4 tablespoons seasoned flour
- water
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Remove the giblets from bird and Place in a saucepan. Add the salt and pepper, sage, celery and onion. Cover with water. Bring to boil.
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Simmer covered for 2 or 3 hours while the turkey cooks. When the meat starts to fall away from the neck bones, strain the liquid into a blender.
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Chop the liver and gizzard and add to blender. Pick the meat from neck bones and add to blender.
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Puree off and on until liquefied. Add flour seasoned with salt and pepper. Blend off and on a few times until flour is incorporated.
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After the turkey has been removed from roaster. Pour the fat off, leaving the brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
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Whisk as much "stuck stuff" up that you can.
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Pour the contents of the blender in the roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want. Don't add too much water at once.
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Place the roaster in a 450-500 degree oven for 15 minutes. Watch closely and add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
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The gravy should be fairly thick. Pour into a gravy boat and serve hot. The gravy should be the last thing put on the table so that it is very hot.
Tips and Tidbits
Be sure to keep about 1 inch of water in the bottom of the roasting pan throughout cooking. This will prevent the drippings from burning.
Enjoy!
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Recipe based on one by Derf
Photo by Derf