Here it is! Just like mother used to make.
When the giblets have been simmered down to a rich stock, it
just takes a bit of flour to make a creamy sauce for your turkey
and stuffing.
Perfect
Giblet Gravy
- 1 pound turkey giblets,
approximately
4 cups water
1 onion, chopped
2 celery ribs, chopped
3 tablespoons chopped fresh parsley
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- In a large saucepan, cover
giblets with water. Add onion, celery and parsley. Simmer for
2 hours. Strain, reserving liquid.
- Separate meat and vegetables.
Finely chop the meat; set aside. Discard leftover vegetables.
- Skim fat from reserved
liquid. (Refrigerate the liquid to speed up the separation.)
Heat liquid in a saucepan and add flour. Cook, stirring constantly,
until thick and bubbly. Add chopped giblets and simmer gently
for about 5 minutes. Season with salt and pepper.
Makes about 2 cups.
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