GIBLET GRAVY
We're about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We're talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off-even on your first try. We'll show you how it's done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you'll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
- Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
- After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
- Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
GIBLET GRAVY
Provided by Ree Drummond : Food Network
Time 50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
- Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
- Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
- Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
- Serve when very thick and flavorful.
TURKEY GIBLET GRAVY
Steps:
- For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
- Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
- Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
- Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
GIBLET GRAVY
My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.
Provided by Tikeren
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Cut turkey neck in half. Set liver aside.
- Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
- Mix flour and butter together to form a thick paste.
- Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
TURKEY GIBLET GRAVY
Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.
Provided by Derf2440
Categories Poultry
Time 3h15m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- Remove giblets from bird.
- Place in saucepan.
- Add salt and pepper, 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 off and on until liquefied.
- Add flour seasoned with salt and pepper.
- Blend off and on a few times until flour is incorporated.
- After turkey has been removed from roaster.
- Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
- Whisk as much "stuck stuff" up that you can.
- 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.
- Don't add too much water at once.
- 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.
- Should be fairly thick.
- Pour into gravy boat and serve hot.
- Should be the last thing put on the table so that it is very hot.
FOOLPROOF GIBLET GRAVY
This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.
Provided by Pinkytz
Categories Sauces
Time 2h15m
Yield 6-7 cups, 14 serving(s)
Number Of Ingredients 11
Steps:
- Stage 1 MAKE BROTH.
- Up to 3 days ahead cut turkey neck and heart in half.
- Put into a large saucepan along with gizzard and remaining broth ingredients.
- Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
- Add liver and simmer 30 minutes longer or until gizzard is very tender.
- Remove giblets to a cutting board.
- Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
- Discard vegetables.
- Add water to broth if needed, to make 6 cups.
- Chop giblets and neck meat.
- Refrigerate.
- Stage 2 THICKEN BROTH.
- Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
- Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
- Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
- Cover surface of gravy to keep skin from forming.
- Refrigerate.
- Stage 3 FINISH GRAVY.
- After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
- Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
- Add no more than 2 cups of drippings to gravy or it will be too thin.
- Stir in giblets and neck meat.
- Heat and season to taste.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1
GIBLET GRAVY
Provided by Craig Claiborne
Categories dinner, condiments, sauces and gravies
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about 1/3 cup.
- Chop liver separately. There should be about 1/3 cup.
- Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted and add chopped gizzard, heart, liver and thyme. Cook, stirring often, about 5 minutes.
- Sprinkle with flour, stirring to distribute evenly. Add broth, water, bay leaf, salt, pepper and tomato paste and stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1 1/2 hours or until reduced to about 3 1/2 cups. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 623 milligrams, Sugar 2 grams, TransFat 0 grams
GIBLET GRAVY
While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
Provided by Florence Fabricant
Categories sauces and gravies
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
- Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
- When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
- Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.
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