Best Smoky Sage And Giblet Gravy Recipes

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.

ROAST TURKEY WITH SAGE AND SHERRIED CIDER GIBLET GRAVY

Steps:

• Preheat oven to 425° F.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey.
• Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes.
• Reduce temperature to 325° F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
• Make gravy:
• Skim fat from pan juices, reserving 1/4 cup fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat.
• In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 cups stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat.
• Garnish turkey with sage.

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.