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
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