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Giblet Gravy II
SUBMITTED BY:
Bode
PHOTO BY:
JOSEPHINE
"This old fashioned giblet turkey gravy recipe is very easy to prepare."
RECIPE RATING:
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(30)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 1/2 cups turkey stock
1/4 cup cooked turkey giblets, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste
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DIRECTIONS
Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
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REVIEWS
Reviewed on Nov. 15, 2003 by
GINNYG
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GINNYG
Nov. 15, 2003
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...
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42 users found this review helpful
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving...
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Reviewed on Nov. 15, 2003 by DJC2
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DJC2
Nov. 15, 2003
Easy and tasty.
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12 users found this review helpful
Easy and tasty.
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Reviewed on Jan. 2, 2005 by
STARSING
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STARSING
Jan. 2, 2005
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all.
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10 users found this review helpful
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The...
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Reviewed on Nov. 15, 2003 by MRUSSELL1
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MRUSSELL1
Nov. 15, 2003
Very easy! I doubled the recipe and added 1/4 of a white onion, finely chopped and 1 celery stalk, finely chopped.
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9 users found this review helpful
Very easy! I doubled the recipe and added 1/4 of a white onion, finely chopped and 1 celery...
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Reviewed on Nov. 23, 2005 by Rhonda
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Rhonda
Nov. 23, 2005
very easy to make that's what I like about it
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4 users found this review helpful
very easy to make that's what I like about it
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Reviewed on Nov. 26, 2004 by JDPOWERMAN
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JDPOWERMAN
Nov. 26, 2004
Had to add a lot more flour than called for to thicken the gravy.
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4 users found this review helpful
Had to add a lot more flour than called for to thicken the gravy.
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Reviewed on Jan. 20, 2004 by
TNTNK071002
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TNTNK071002
Jan. 20, 2004
Excellent results - first time making it from scratch. Impressed my husbands grandmother who is the Betty Crocker of the family!
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4 users found this review helpful
Excellent results - first time making it from scratch. Impressed my husbands grandmother who...
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Reviewed on Nov. 23, 2006 by
ROXANN4837
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ROXANN4837
Nov. 23, 2006
The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 - the flavor of your pan drippings. For more flavor, I did mix in more pan drippings with my broth. Very good.
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3 users found this review helpful
The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 -...
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Reviewed on Dec. 1, 2003 by
CHOWDRA
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CHOWDRA
Dec. 1, 2003
This recipe was very easy to make. I always adjust the recipes to my taste and with this recipe it was easy. All it needed was a little bit more spice.
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3 users found this review helpful
This recipe was very easy to make. I always adjust the recipes to my taste and with this...
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Reviewed on Dec. 25, 2006 by Dee T.
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Dee T.
Dec. 25, 2006
This is the first gravy I've attempted in years - always end up with plaster of paris. This was soooo easy and sooo good. I wont be buying jar gravy anymore! Thank you so much!
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2 users found this review helpful
This is the first gravy I've attempted in years - always end up with plaster of paris. This...
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