FOOL PROOF GIBLET GRAVY

Fool Proof Giblet Gravy image

Provided by Marilyn McDonough

Categories Gravies

Time 2h20m

Number Of Ingredients 12

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turkey neck and giblets
6 c chicken broth ( i use low fat, low salt can broth)
2 large onions, sliced
1 c sliced carrots
1 c dry white wine or water
1/2 c celery leaves
STAGE II-THICKEN BROTH
6 Tbsp butter or margarine, at room temperature
3/4 c all-purpose flour
STAGE III-FINISH GRAVY
turkey drippings
salt and pepper to taste

Steps:

1. Stage I: 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 ½ 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 in covered container.
2. Stage II: Thicken Broth Meanwhile mash butter and flour with a fork or back of spoon 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 longer to cook out any "floury" taste. Cover surface of gravy with waxed paper or plastic wrap to keep a skin from forming. Refrigerate.
3. Stage III: Finish Gravy After turkey is removed from roasting pan: spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 cups water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups to gravy (or it will be too thin). Stir in giblets and neck meat. Heat over medium-low heat until hot. Season to taste. Makes 6 to 7 cups.