Best Mamas Giblet Gravy Dee Dees Recipes

MAMA'S THANKSGIVING TURKEY GRAVY

Steps:

• 1. Place the chicken broth, turkey neck, and any giblets you want into a very large saucepan, and bring to a boil. Simmer covered for at least 1 hour, until neck and giblets are cooked very soft. When done, remove and allow neck and giblets to cool until you can handle them. Strain the broth into a container and set aside. Remove meat from bones, and chop giblets, and return all meat to the broth.
• 2. In the same saucepan, heat the turkey drippings and butter until melted. Stir in the flour, and some salt and pepper if desired. Stir until smooth over medium heat. Gradually add in the broth and meat pieces, stirring constantly, until gravy is smooth and there are no lumps. Cook to a boil.
• 3. Look at the gravy, and think, "That's not going to be enough." Add a jar or two of turkey gravy, "just in case." Or, add a packet or two of gravy mix shaken in water, and bring to a boil again. Simmer until time to serve.
• 4. Serve over sliced turkey and Mama's Cornbread Dressing. See comments for dressing recipe.

SOUTHERN SAGE DRESSING WITH GIBLET GRAVY

Steps:

• Cook celery and onion in water over low heat until tender; drain.
• Combine cooked vegetables, cornbread crumbs, bread crumbs, butter, sage, salt and pepper in large bowl; mix well.
• Add eggs and broth, stirring until well blended.
• Spoon dressing into a lightly greased 13 x 9 x 2 inch baking dish.
• Bake at 400 degrees for 30 minutes or until lightly browned.
• While dressing is baking, heat pan drippings in a large skillet over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.
• Add giblets, eggs, salt, and pepper, stirring well.
• When dressing is done, cut into squares, and serve with giblet gravy on top.

GIBLET GRAVY I

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.

MOMS GIBLET GRAVY

Steps:

• boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
• you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
• debone neck
• it just peels off when done
• and slice gizzards into small chunks
• i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
• save to add to gravy.
• with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
• add stock from giblets
• and stir like crazy to get flour surrounded by water
• and neck meat and giblets
• and stir like crazy add canned milk.
• and simmer until as thick as you like.
• cook gravy on low cook for about 15 minutes.
• the longer you cook gravy the better
• gets rid of raw flour taste
• season the way you like.
• you have to stir every so often the thicker the gravy the more often you stir.

OUR FAMILY TRADITION CHICKEN AND DRESSING - DEE DEE'S

Steps:

• 1. The beautiful gravy pictured with this dressing is our Lynn Socko's Chicken Gravy: https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=chicken+gravy&p=1&o=r
• 2. If you prefer a giblet gravy with dressing, this is a wonderful old fashion gravy that we've use for a very long time: https://www.justapinch.com/recipe/diane-smith/mamas-giblet-gravy-dee-dees/gravy
• 3. DIRECTIONS FOR CHICKEN AND BROTH
• 4. You need 1 large fryer (whole chicken) Remove gizzards/livers inside chicken, and then wash in clear water. Place in large pot with 2 to 3 quarts water; add salt, pepper, 2 cloves of garlic, chopped fine, add 1/3 cup of each chopped vegetables; onions, green pepper, and celery to the pot.
• 5. Cover and cook on high heat until it starts to boil. Reduce heat and continue boiling about 35 to 45 minutes or until almost done. Remove from pot. Set aside. Keep chicken broth. Remember the broth is what makes the dressing.
• 6. DIRECTIONS FOR CORNBREAD DRESSING
• 7. You will need a very large bowl to combine ingredients for dressing. Break hot cornbread into bite size pieces, add margarine or butter. Add salt, pepper, poultry seasoning, and sage. Add Cream of Chicken Soup and eggs. Continue mixing. Add a cup of broth to start, add rolls. Mix well. Add more broth until dressing is the texture desired. Set aside.
• 8. Lightly rub top of chicken with margarine then sprinkle with paprika. Bake at 425 degree until done about 30 minutes.
• 9. Next, pour dressing in a large deep greased casserole dish and bake dressing until hot all the way through and top and edges start to brown about 30 to 40 minutes. NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
• 10. IMPORTANT TIPS TO REMEMBER: • For a drier dressing use less broth, for a moist dressing, use more broth. • When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. • Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. • For more flavor, cut up chicken gizzards and livers in dressing before baking.

PAULA DEEN'S GIBLET GRAVY

Steps:

• Bring stock and giblets to a boil.
• Add bouillon and reserved stuffing mixture.
• Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
• Meanwhile, saute mushrooms until browned in butter.
• Add mushrooms to gravy with egg.
• Salt and pepper, to taste.

MAMA'S GIBLET GRAVY - DEE DEE'S

Steps:

• 1. I love our giblet gravy with: https://www.justapinch.com/recipe/diane-smith/our-family-tradition-chicken-and-dressing/chicken
• 2. Combine giblets, neck, and water in saucepan. Bring to a boil; cover, reduce heat and simmer for 1 hour or until meat is tender. Strain, reserving broth. Discard turkey neck (pull any meat remaining on the neck to include in gravy). Coarsley chop giblets; set aside. (NOTE: I PERSONALLY DON'T CARE FOR LIVER IN THIS GRAVY SO I DON'T INCLUDE IT, I DISGARD IT OR COOK IT AND GIVE MY PUPPIES A TREAT)
• 3. Skim and discard fat from reserved pan drippings of roasted turkey or hen. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.
• 4. Transfer broth and dripping to a saucepan to continue cooking over a medium heat. Stir in chopped giblets; add onions, celery, salt and pepper. Bring to a boil and reduce heat. Simmer uncovered for 30 minutes.
• 5. Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil for 1 minute or until thickened. Stir in boiled egg; add salt and pepper to taste. Serve hot over dressing.
• 6. NOTE: you can use flour in place of cornstarch to make a thickening base for gravy. In fact my mother always used flour, I use cornstarch. Just be sure to blend it well with small amount of water to make a paste, then add remaining water and mix well. Don't want any lumps!