Nanas Giblet Gravy Food

GIBLET GRAVY

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.

TURKEY GIBLET GRAVY

Steps:

• For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
• Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
• Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
• For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
• Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
• Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
• Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
• Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

GIBLET GRAVY

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.

GIBLET GRAVY

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.

NANA'S GIBLET GRAVY

Steps:

• If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth.
• Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside.
• Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes.
• Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened.
• Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes.
• Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.

NANA'S THANKSGIVING DRESSING

Steps:

• Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
• In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
• Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
• As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck.
• May be served like this or put in baking dish and bake about 1 hour at 350*.

NANA'S SAUSAGE GRAVY

Steps:

• Brown sausage in a large skillet, breaking up with a spoon.
• Remove sausage from skillet, reserve all drippings.
• Whisk drippings and 3 tablespoons flour together, then slowly add the skim milk, whisking until smooth.
• Season with garlic salt, fresh ground black pepper and dried sage. Adjust seasonings if needed.
• For a thinner gravy, add additional skim milk, 3 tablespoons at a time, until desired consistency is achieved.
• Serve over biscuits or toast.

GIBLET GRAVY

Steps:

• Dissolve bouillon cubes in boiling water; add giblets, neck, celery, and onion.
• Cover and simmer for 2 hours or until giblets are tender; strain, reserving giblets.
• (Do not add seasonings; the bouillon will have yielded enough.) To thicken gravy, combine flour and a small amount of cold water; add to broth.
• Cook, stirring constantly, until slightly thickened.
• Dice giblets and stir into gravy before serving.

FOOLPROOF GIBLET GRAVY

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.

GIBLET GRAVY

Steps:

• In a saucepan, on low heat, combine the butter, flour and salt until smooth.
• Add the chicken broth.
• Mix well.
• Add the giblets and eggs.
• Cook, simmering and stirring constantly, until thick.
• Pour in a gravy boat and serve!