CREAMY GIBLET GRAVY RECIPES

Name: Creamy Giblet Gravy
Cook time: 20 min
Total time: 2 h 40 min
Yield: 8 servings
Ingredients: Turkey giblets (liver, kidneys, heart) and neck; 5 cups cold water; 1 large yellow onion, peeled and cut in half; 1 rib celery, roughly chopped; 1 carrot, peeled and roughly chopped; 1 bay leaf; 2 sprigs thyme; 2 tablespoons turkey fat from pan drippings; Water; 3 tablespoons all-purpose flour, may substitute any gluten-free flour; 1 1/2 cups Giblet Stock, from Step 1; 1/2 cup Pan drippings from roasted turkey; 1/4 cup heavy cream; Kosher salt, to taste; Freshly ground black pepper, to taste

CREAMY GIBLET GRAVY RECIPE | FOOD NETWORK

Creamy Giblet Gravy Recipe | Food Network image

Learn how to make gravy using your own giblet stock! Thickened with cream and flavored with pan drippings, it's a great addition to your Thanksgiving table.

Provided by Food Network

Categories condiment

Total Time 2 hours 40 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

Turkey giblets (liver, kidneys, heart) and neck
5 cups cold water
1 large yellow onion, peeled and cut in half
1 rib celery, roughly chopped
1 carrot, peeled and roughly chopped
1 bay leaf
2 sprigs thyme
2 tablespoons turkey fat from pan drippings
Water
3 tablespoons all-purpose flour, may substitute any gluten-free flour
1 1/2 cups Giblet Stock, from Step 1
1/2 cup Pan drippings from roasted turkey
1/4 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Giblet Stock: In a stock pot, combine the giblets, neck, water, onion, celery, carrot, bay leaf, and thyme. Over high heat, bring to a simmer, then reduce the heat to medium-low. Simmer, uncovered, until the stock is flavorful, about 2 hours. Strain stock through a fine-mesh strainer and into a large bowl, reserving the giblets and discarding the neck. Finely chop giblets and set aside. Set stock aside to cool.
Place the roasting pan with the turkey drippings across two burners over medium heat. Stir with a wooden spatula, scraping up any browned bits, or "fond," from the bottom of the pan; if necessary, add water to help deglaze the pan. Strain the liquid from the pan through a fine-mesh strainer set over a bowl. Set aside to allow the fat to rise to the top.
Gravy: First, make a roux. In a saucepan over medium-high heat, add 2 tablespoons of the fat from the strained drippings. Sprinkle in the flour and whisk until the flour is incorporated and no longer raw, 1 minute. Now add the stock, about a ½ cup at a time, whisking continuously and making sure it's completely absorbed before adding more. Small additions of liquid and continuous whisking are the keys to smooth gravy. Whisk in the pan drippings, then taste and adjust seasoning as needed.
Finally, add cream and chopped giblets; stir, taste, and adjust seasoning again. Keep warm until ready to transfer to gravy boat or bowl.

GIBLET CREAM GRAVY RECIPE - FOOD.COM

Giblet Cream Gravy Recipe - Food.com image

I got this recipe from one of my food mags several years ago. (I believe it was Bon Apitite)The prep time includes boiling the stock and giblets. I usually serve Honey-Brined Turkey with this, as was suggested in the magazine. You can find the recipe here in the "Zaar". That turkey and this gravy are delicious served together!

Total Time 2 hours 5 minutes

Prep Time 2 hours

Cook Time 5 minutes

Yield 3-4 cups

Number Of Ingredients 10

Ingredients

reserved turkey giblets
6 cups water
3 1/2 cups canned reduced-sodium chicken broth
2 carrots, coursely chopped
1 large onion, halved
1 stalk celery, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup whipping cream

Steps:

While your turkey cooks, place giblets in large sauce pan.
Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
Simmer over medium heatuntil stock is reduced to around 3 cups.
(about 2 hours) Strain the stock into a bowl.
Chop giblets.
Set aside.
Melt 5 T butter in large heavy saucepan over medium heat.
Add 5 T flour and whisk 2 minutes.
Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
Simmer gravy until desired consistency, whisking occasionally.
Add chopped giblets.
Season to taste with salt and pepper.

Nutrition Facts : Calories 368, FatContent 28.5, SaturatedFatContent 17.3, CholesterolContent 78.1, SodiumContent 277.8, CarbohydrateContent 22.8, FiberContent 2.4, SugarContent 4.7, ProteinContent 8.4

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