HOW TO MAKE GIBLET GRAVY RECIPES

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BEST GIBLET GRAVY RECIPE - HOW TO MAKE GIBLET GRAVY



Best Giblet Gravy Recipe - How to Make Giblet Gravy image

Here's how to make the perfect turkey gravy. Ree Drummond's giblet gravy recipe is luscious, irresistible, and deserves a spot on your Thanksgiving table!

Provided by Ree Drummond

Categories     Thanksgiving    comfort food    poultry    side dish    snack

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 5

Giblets and neck, saved from the uncooked turkey

Drippings from roasted turkey

1/2 c.

all-purpose flour (more if needed)

4 c.

no-sodium chicken, turkey, or vegetable broth (more if needed)

Salt and pepper

Steps:

  • First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.  Remove the giblets and neck from the water (don’t worry; they’re supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later. When you’re ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom). Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby! Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes. Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you’d like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth. If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.  

TURKEY GIBLET GRAVY RECIPE: HOW TO MAKE IT



Turkey Giblet Gravy Recipe: How to Make It image

My mother used to make this old fashioned, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a turkey giblet gravy. You might be surprised how much you like it. —Dunya Johnson, Rochester, New York

Provided by Taste of Home

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1-3/4 cups.

Number Of Ingredients 6

Turkey giblets (liver and neck removed), chopped
1-3/4 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled large eggs, finely chopped
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan, combine giblets, chicken stock, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. , In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes.

Nutrition Facts : Calories 43 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 139mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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