Gibletless Gravy For Dressing Recipes

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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



Giblet Gravy image

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

Turkey giblets (from whole turkey, thawed if frozen)
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
Drippings from roasted turkey
About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
1/4 cup Gold Medal™ all-purpose flour
Salt and pepper to taste

CORNBREAD DRESSING WITH GRAVY

A family favorite. My 71-year-old dad's mother made an old-fashioned cornbread dressing without the modern convenience of cream soup mixes and bagged stuffing mix. She taught my mother, who passed this version on to me. I believe people came to my mom's house for Thanksgiving and Christmas for this one dish! Everyone asks for the recipe when I bring it along for a holiday potluck, or they tell me how much it reminds them of the old-fashioned dressing their grandmother made.

Provided by candace

Categories     Side Dish

Time 2h45m

Yield 18

Number Of Ingredients 18



Cornbread Dressing With Gravy image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
  • Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
  • Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
  • To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 36 g, Cholesterol 179.9 mg, Fat 25.5 g, Fiber 1.1 g, Protein 20.4 g, SaturatedFat 10.6 g, Sodium 1449.3 mg, Sugar 6 g

1 (19 ounce) package white cornbread mix (such as Martha White® - White Cornbread Mix)
½ (14 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
1 large onion, chopped
2 stalks celery, chopped
4 cups cooked chicken, cut into bite-size pieces
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 (16 ounce) cartons chicken broth, or as needed
6 eggs, beaten
1 cup melted butter
salt and pepper to taste
2 cups cooked chicken, cut into bite-size pieces
1 cup chopped onion
1 cup chopped celery
4 cups chicken broth, or more as needed
4 hard-cooked eggs, chopped
2 ½ tablespoons cornstarch, or as needed
2 tablespoons water

TURKEY GIBLET GRAVY

Provided by Alton Brown

Categories     condiment

Time 2h55m

Yield 2 3/4 cups

Number Of Ingredients 20



Turkey Giblet Gravy image

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.

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

GIBLET GRAVY

Provided by Ree Drummond : Food Network

Time 50m

Yield 16 servings

Number Of Ingredients 5



Giblet Gravy image

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.

1 bag giblets
Turkey drippings
5 to 6 tablespoons flour
2 to 4 cups low sodium chicken broth
Freshly ground black pepper

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



Giblet Gravy I image

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

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

EASY GIBLET GRAVY

Not only is this giblet gravy tasty, but it's also a quick and easy recipe. The bits of chopped giblets and eggs add so much to the gravy. Once the giblets and eggs are prepared, the gravy comes together in a jiffy. When you are in a hurry at the holiday meal, this is a rich and savory gravy recipe you can count on.

Provided by Rose Abrams

Categories     Gravies

Time 10m

Number Of Ingredients 6



Easy Giblet Gravy image

Steps:

  • 1. Combine soup and broth and poultry seasoning. Stir with a whisk to combine and remove lumps.
  • 2. Add giblets and chopped eggs. Stir with a spoon to combine.
  • 3. Place in a microwave-safe container.
  • 4. Heat in microwave (your stovetop is probably full anyway) for 3 - 5 minutes until heated through and you see bubbles around the edge of the dish.
  • 5. Serve over dressing or rice. Honestly, it's so good you'll want to sope it with a biscuit!

1 can(s) cream of chicken soup
1 can(s) chicken or turkey broth (from roasted bird)
3 hard boiled eggs, finely chopped
1 c turkey giblets, finely chopped
1/4 tsp poultry seasoning
salt and pepper, to taste

GIBLETLESS GRAVY FOR DRESSING

can even be put over Mashed Potatoes for a different and great taste.

Provided by Sheila Sargent @shesarge

Categories     Other Side Dishes

Number Of Ingredients 10



Gibletless Gravy for Dressing image

Steps:

  • In large pot with box of chicken broth and some water, boil chicken breast w a whole onion and a stalk of celery, cut in half (to flavor, add seasonings to taste. Cook until done.I also add 2 TBS butter into while cooking. Cook around hour 1/2. (can use frozen also). Take out and put onto plate to cool. strain chicken broth. Discard onion and celery, etc that was left in broth. Re-add cooked chicken broth back to pot. Add cut up chicken peices, celery, onions and cut up hardboiled eggs. Cook around 10 min or until onion and celery are cooked and not still hard.
  • add seasonings to taste. Take cornstarch and put into a cup w a little milk (1/4 cup) mix well until dissolved completely. Pour this into above and continue cooking until thicker, but not to thick. I do mine a little less thicker than regular gravy. Might have to keep adding some flour or cornstarch to a little milk and dissolve and add slowly to mixture until you get your desired consistancy.
  • Turn off and let set for a few minutes. Taste even better the next day after it sits all night in fridge. I wanted to share, but it's hard when i really don't measure things out so much. I go by taste and feel. So good luck and make it your own. Enjoy!!! ***Sometimes I will add a teaspoon of Italian seasongs to, to flavor more and even some parsley.

3 - chicken, boiled, cooled and cut up into peices
1 box(es) chicken broth
1 teaspoon(s) salt and pepper
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
3/4 cup(s) cut up celery
3/4 cup(s) cut up and diced onion
4 - eggs, hardboiled
3-4 tablespoon(s) cornstarch for thicking
1 teaspoon(s) seasoning salt

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