DRESSING GRAVY WITHOUT GIBLETS RECIPES

Steps:

• Slice Your OnionsBegin by peeling and then slicing or chopping four yellow onions. I find it makes life easier to use a mandoline vegetable slicer to make quick work of the onions.
• Melt Butter & Add OnionMelt 8 tablespoons of unslated butter in a medium cast iron skillet.Add the onions. Mix the butter and onions until the onions are fully covered in butter.
• Sauté For 2 HoursSaute the onion for 2 hours, stirring occasionally.Cook on medium-low heat so that the onion doesn’t burn.
• Create RouxIncrease heat to medium-high heat. Next, add 3 tablespoons of flour to the caramelized onions, a little bit at a time.Fully dissolve the flour into the butter. Add a 1/2 teaspoon of salt and mix thoroughly. Stir occasionally for 5-10 minutes until the roux is deep golden brown in color.
• Add Chicken Broth & Thicken RouxAdd the 2-1/2 cups of chicken stock to the roux. Bring to a simmer, stirring occasionally.Once the giblet broth starts to thicken, take it off the heat.
• Puree Using a BlenderPurée the gravy using a blender until consistency is silky smooth. If you use a regular blender, be mindful to not overfill since the hot gravy will expand in the blender.
• Season & ServeOnce you’ve reached your desired consistency, taste the gravy and make any final flavor adjustments.You can add a splash of sherry vinegar or lemon juice to cut the richness a bit (by increasing the acidity) or add a tiny pinch of cayenne pepper to make it pop.

Steps:

• Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
• Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
• In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
• The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.