Recipe by RuthE
"Here's a classic recipe for silky-smooth, deeply-flavored gravy that will have guest s
singing your praises! It makes enough for the table and the turkey leftovers. If
giblets aren't your thing or your bird came without them, skip to step 3 and prepare as
directed, substituting canned broth for the homemade giblet broth. Keep warm until serving, whisking occasionally."
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butter, or more as needed
giblets (turkey neck, heart, and gizzard)
unpeeled yellow onion, rinsed
turkey drippings, or as much is produced
salt and ground black pepper to taste
I made this exactly as written. This is the first time I've attempted giblet gravy. I felt it was missing something. My Mom always adds a pack of turkey gravy mix to her giblet gravy, and it adds a lot of flavor. I will do this next time.
This gravy came out perfect. I didn't have enough time to cook the giblets for an hour and a half, so I used a pressure cooker instead. Same with letting the turkey drippings cool and spooning off the fat, so I used a stick of butter instead. But still, it tasted great and the texture was just right.
Used it today thanksgiving 2014 everyone loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Turkey Giblet Gravy
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 114
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