Recipe by Bode
"This old fashioned giblet turkey gravy recipe is very easy to prepare."
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2 1/2 cups
cooked turkey giblets, chopped
chopped fresh sage
ground black pepper
salt to taste
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.
Had to add a lot more flour than called for to thicken the gravy.
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.
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...
I am 60 years old and have tried every giblet gravy recipe known to man and never been satisfied with the result. THIS one is PERFECT!! I did end up having to had a touch of cornstarch to get it to thicken enough, but other than that - for the first time - wonderful!
Very easy! I doubled the recipe and added 1/4 of a white onion, finely chopped and 1 celery stalk, finely chopped.
Easy and tasty.
very easy to make that's what I like about it
* Percent Daily Values are based on a 2,000 calorie diet.
Giblet Gravy II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 59
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