Giblet Pan Gravy Recipes

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.

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.

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.

Steps:

• Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
• Add onion; continue to sauté until softened, 3 to 4 minutes longer.
• Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
• Add stock and herbs, bring to boil, then adjust heat to low.
• Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
• Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
• When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
• Refrigerate giblets and broth until ready to use.
• While turkey is roasting, return reserved turkey broth to simmer.
• Heat butter in large heavy-bottomed saucepan over medium-low heat.
• Vigorously whisk in flour (roux will froth and then thin out again).
• Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• Vigorously whisk all but 1 cup of hot broth into roux.
• Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
• Set aside until turkey is done.
• When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
• Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
• Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
• Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
• Stir giblets into gravy; return to a boil.
• Adjust seasonings, adding salt and pepper to taste if necessary.
• Serve with carved turkey.

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.

Steps:

• Make the stuffing:
• In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
• Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled.
• Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add the water to the pan and roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it warm, covered loosely with foil.
• Make the gravy:
• Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
• Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing.

Steps:

• Heat oil in soup kettle; add giblets, neck and tail; saute until golden and fragrant, about 5 minutes. Add onion; continue to saute 3-4 minutes til softened. Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes. Add stock and herbs, bring to boil, then adjust heat to low. Simmer, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes longer. Strain broth, you should have 5 cups, reserving neck, heart, etc. when cool enough, shred meat and refrigerate giblets and broth til ready to use. While turkey is roasting, return reserved broth to simmer. Heat butter in large heavy-bottomed saucepan over medium low heat. Whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10-15 minutes. Whisk in all but 1 cup of hot broth into roux. Bring to boil, then contine to simmer, stirring occassionally, until gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until Turkey is done. After roasted turkey has been transferred to carving board, spoon out and discard as much fat as possible from roasting pan, leaving carmelized herbs and vegetables. Return gravy in large saucepan to simmer. Place roasting pan over 2 burners on medium-high heat. Add wine to roasting pan with caramelized veetables; scrape up browned bits with wooden spoon and boil until reduced by half, about 5 minutes. Add remaining 1 C broth, then strain deglazed pan juices into gravy, pressing as much juice as possible out of vegetables. Stir in diced / shredded turkey into gravy, return to boil. Adjust seasonings with salt and pepper. Note: I usually double recipe To make ahead: Cool gravy 45 minutes. Cover and chill up to 3 days. Add a few tablespoons of broth, and reheat over medium heat