GIBLET GRAVY
My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.
Provided by Tikeren
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Cut turkey neck in half. Set liver aside.
- Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
- Mix flour and butter together to form a thick paste.
- Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g
FOOLPROOF GRAVY
Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 20m
Yield 2-1/3 cups.
Number Of Ingredients 7
Steps:
- Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 165 calories, Fat 17g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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
GIBLET GRAVY
Here's how to make the perfect turkey gravy. Ree Drummond's giblet gravy recipe is luscious, irresistible, and deserves a spot on your Thanksgiving table!
Categories Thanksgiving comfort food poultry side dish snack
Time 25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
- Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
- When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
- Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
- Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
- Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you'd like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
- If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.
GIBLET GRAVY
Provided by Ree Drummond : Food Network
Time 50m
Yield 16 servings
Number Of Ingredients 5
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.
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
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
FOOLPROOF GIBLET GRAVY
This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.
Provided by Pinkytz
Categories Sauces
Time 2h15m
Yield 6-7 cups, 14 serving(s)
Number Of Ingredients 11
Steps:
- Stage 1 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 1/2 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.
- Stage 2 THICKEN BROTH.
- Mash butter and flour with a fork 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 minutes longer to cook out any "floury" taste.
- Cover surface of gravy to keep skin from forming.
- Refrigerate.
- Stage 3 FINISH GRAVY.
- After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
- Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
- Add no more than 2 cups of drippings to gravy or it will be too thin.
- Stir in giblets and neck meat.
- Heat and season to taste.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1
FOOLPROOF GIBLET GRAVY
Learn how to make gravy recipes at Womansday.com.
Categories giblet gravy gravy
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Cut turkey neck and heart in half. Put into a large saucepan along with gizzard, chicken broth, onions, carrots, wine, and celery leaves. Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours. Add liver; simmer 30 minutes more 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 liquid as possible. Discard vegetables. Add extra water to broth if needed to make 6 cups. Chop giblets and neck meat. Refrigerate in covered container.
- Mash butter and flour with a fork or back of a spoon until blended to a paste. Break into 4 chunks.
- Bring broth to a boil in a medium-size saucepan. Reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until well blended. Whisk until thickened and boiling. Boil 3 minutes to cook out floury taste.
- After turkey is removed from roasting pan: Pour pan drippings into a 2-cup measure. Spoon fat off top and discard. Add enough water to equal 2 cups. Pour back into roasting pan. Stir in giblets and neck meat. Heat over medium-low heat, scraping up brown bits on bottom of pan, until hot. Season with salt and pepper.
Nutrition Facts : Calories 82 calories
GIBLET GRAVY
Make this giblet gravy with our Salt-and-Pepper Grilled Turkey. The only other ingredients that you need are chicken stock, water, pan drippings from roast turkey, flour, and salt and pepper to season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 7
Steps:
- Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
- Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
- Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
- Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.
SMOKY SAGE AND GIBLET GRAVY
Provided by Greg Patent
Categories Sauce Mushroom Onion turkey Sauté Thanksgiving Bacon Carrot White Wine Fall Sage Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Rinse turkey neck, gizzard, heart and wing tips. Place in heavy large saucepan. Add broth, vermouth, carrot, onion, mushrooms, sage and peppercorns. Bring to boil over medium-high heat. Reduce heat to low; cover pan. Simmer until neck meat is very tender, about 2 hours 30 minutes.
- Meanwhile, place liver in heavy small saucepan; cover with cold water. Simmer over medium heat until firm to touch and cooked through, about 5 minutes. Drain.
- Strain broth into small bowl. Transfer neck, gizzard and heart to work surface; discard remaining solids. Carefully remove all meat from neck. Chop meat finely. Cut away any tough membrane from gizzard. Chop gizzard, heart and liver finely. Combine meats in medium bowl. Spoon fat off top of broth and discard. (Giblets and broth can be made 1 day ahead. Cover separately and refrigerate.)
- Gravy
- Baste the turkey occasionally with three to four cups of homemade or canned low-salt chicken broth. That will help to create the rich pan juices that go into the gravy.
- Pour roasting pan juices into medium bowl. Spoon fat off top; discard fat. Return pan juices to roasting pan and set pan over 2 burners. Simmer over medium-high heat 2 minutes, stirring with wooden spoon and scraping up any browned bits from pan bottom. Strain mixture from pan into 4-cup glass measuring cup; add giblet broth. If necessary, add enough canned broth to measure 4 cups liquid or transfer giblet broth mixture to medium saucepan and boil until reduced to 4 cups liquid.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels; drain. Discard all but 4 tablespoons drippings from skillet. Add flour. Whisk over medium heat until roux is golden brown, about 3 minutes.
- Whisk in giblet broth mixture. Bring to a boil, whisking occasionally. Reduce heat to medium-low. Mix in vermouth and sage. Simmer until thickened to desired consistency, about 10 minutes. Add chopped meats to gravy. (If desired, chop some or all of the bacon and add to gravy.) Simmer until heated through, about 2 minutes. Season gravy with salt and pepper.
EASY " GIBLET" GRAVY
Make and share this Easy " Giblet" Gravy recipe from Food.com.
Provided by nannyboo
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and heat until warm.
- Add water or stock until consistency that you want. Serve over cornbread dressing.
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