Friday, December 4, 2009

Giblets and gravy

So, here is the truth. I used to hate gravy! I always ordered my mashed potatoes with "no gravy". My whole family thought I was completely crazy. Over the last four or five years (since I have started enjoying to cook and trying new things), I have come to really LOVE a good gravy. So, here is my recipe for a yummy gravy. I am going to do it as I did for Thanksgiving this year. However, this can be done with any meat juices and broth (you would just take out all the stuff about the giblets).


juices from the gravy
cooked giblets, neck and heart from the turkey
2-3 cups of turkey stock (recipe to will use giblets, neck and heart)
3 tbsp of unsalted butter
3 tbsp of flour
salt, pepper to taste

In a large saucepan, combing the turkey juices/drippings and 2-3 cups of turkey broth depending on how much turkey juices you have. You want it to be about 3 cups total. Warm the turkey stock and juices. Do not bring to a boil. Chop up the giblets and heart and add them to the stock. Let sit on warm.

Melt the butter in a medium to large saucepan over medium-low heat. Add the flour and whisk into the butter removing all of the lumps. Allow the mixture to cook until it is a very light brown color stirring constantly...1-3 minutes. Slowly add the warmed turkey stock/juices whisking as you add. After you have incorporated all of the stock, allow the gravy to simmer on medium-low until thickened. Season with salt and pepper.

If the gravy is not thick enough, you may add more flour. To do this (and prevent lumps), put a tablespoon or two of flour in a small bowl. Add about 1/4 cup of the gravy sauce to the flour. Whisk until it is lump free. Then, add the flour to the gravy.

Turkey Stock:
In a large stock pot on medium-high heat, combine turkey neck, giblets, heart, 1 onion (roughly chopped with skin on), 1 celery stalk (cut in 1 inch pieces), 1 carrot (cut in 1 inch pieces), 1 garlic head (cut in half), a bunch of parsley, 1 bay leaf, 3 cups of water and 3 cups of chicken or vegetable stock. Allow the stock to come to a boil. Turn the heat on low and simmer for an hour. Place a colander in a bowl in the sink. Drain the stock. Reserve the heart and giblets for the gravy and discard the rest of the vegetables and the neck. You can use this stock for your gravy or anything else that calls for a meat stock. It freezes great!


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