OLD FASHIONED GIBLET GRAVY RECIPES

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GIBLET GRAVY : TASTE OF SOUTHERN



Giblet Gravy : Taste of Southern image

Follow our complete, step-by-step, photo illustrated instructions to make this Giblet Gravy from scratch. An old time favorite for your mashed potatoes, turkey or dressing. We make this using the giblets from our turkey, just in time for the holidays.

Provided by Steve Gordon

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield Varies

Number Of Ingredients 7

Giblets – neck meat, gizzard, liver, heart etc. cooked, chopped fine.
4 Tablespoons fat and pan drippings – or equal amount of butter
2 cups homemade Broth ( or 1 can Chicken Broth and 1 cup water)
3-4 Tablespoons Flour
1 Tablespoon Sage
1 teaspoon Salt
1 teaspoon Black Pepper

Steps:

  • Place giblets in a saucepot and cover with a couple inches of water.
  • Add sage.
  • Add salt.
  • Add black pepper.
  • Bring to a low boil over medium heat.
  • Reduce heat just a bit, then cover the pot.
  • Let boil for one hour.
  • Remove the giblet pieces from the broth. Save the broth.
  • When cooled, remove the meat from the neck bone.
  • Chop the gizzard, liver, heart and neck meat up finely.
  • Place a skillet over medium heat on your stove top.
  • Add the fat and pan drippings, or butter.
  • Sprinkle with flour.
  • Stir vigorously and let cook for about 2 minutes.
  • Add about half the broth.
  • Stir vigorously, to mix together and remove any lumps.
  • Bring to a simmer, just until you see bubbles forming.
  • Add the giblet pieces. Stir.
  • Add the remaining broth and stir well.
  • Let the gravy simmer over low heat and reduce until it thickens slightly.
  • Serve warm.
  • Enjoy!

GRANDPA'S OLD FASHIONED GIBLET GRAVY | JUST A PINCH RECIPES



Grandpa's Old Fashioned Giblet Gravy | Just A Pinch Recipes image

My family looks forward every year to Thanksgiving, when I make Grandpa's Old Fashioned Giblet Gravy and Southern Stuffing. The giblets - the secret ingredient - and simmering liquid give both an incredible, rich flavor. Several in the family, including the picky eaters, name both as their favorite on the Thanksgiving table.

Provided by Julie Madawi @Julie_Madawi

Categories     Gravies

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 18

PREPARE THE GIBLETS
1 pound(s) chicken hearts
1 pound(s) chicken gizzards
3 tablespoon(s) cooking oil
1 large onion
2 stalk(s) celery
1 carrot
1/2 cup(s) chardonnay, see notes
8 cup(s) chicken stock, divided
2 sprig(s) parsley, italian
2 bay leaves
1 teaspoon(s) thyme
2 pinch(es) clove, ground
GRAVY INGREDIENTS
4 tablespoon(s) butter, cold
4 tablespoon(s) flour
salt and pepper
1 tablespoon(s) italian parsley, chopped

Steps:

  • Peel and chop the onion into large pieces and add to food processor bowl. Pulse several times until finely chopped; set aside.
  • Chop celery and carrot into large pieces, including celery tops and leaves. Add to bowl of food processor and pulse until fine. Set aside.
  • Rinse and clean giblets. Place them in a single layer on a large cookie sheet covered with paper towel to dry.
  • Once giblets are dry, place two large, heavy skillets on stove over high heat. Add oil to the bottom of each pan. Once the oil shimmers, add the giblets in a single layer, then sprinkle the minced onions on top.
  • Allow the gizzards and onions to brown without disturbing them for several minutes, lowering the temperature to medium high. Once they get deeply brown, flip them over, keeping an eye on them so they don't burn.
  • When the giblets and minced onions are well browned, lower the heat, then add enough chicken broth to both pans to cover the bottom. Scrape up the brown bits from the bottom of the pan.
  • Combine the contents of the pans into one large pan, then add the wine*, celery, carrots, parsley, bay leaves, thyme, cloves, and salt, and enough chicken stock to cover, up to 4 cups. Cover pan and simmer until tender, at least an hour. *If planning on making Grandpa's Southern Stuffing, increase wine to one cup.
  • Once the giblets are tender, allow to cool, then remove the giblets from the liquid and set aside.
  • Strain the broth, discarding the vegetables and bay leaves. Add an additional four cups of broth to strained liquid if making Old Fashioned Southern Stuffing and gravy.
  • Add the giblets to the food processor bowl and process until they reach the desired consistency for the gravy and/or stuffing.
  • Make Gravy
  • Place 4 tablespoons butter in a large, clean skillet over medium heat. Once melted, sprinkle 4 tablespoons of flour over pan, whisking until combined and a light brown.
  • Slowly add the reserved liquid from the giblets to the pan, stirring and adding additional liquid until the gravy reaches the right consistency - see notes below. Allow to simmer for three minutes.
  • Add chopped giblets as desired; season with salt and pepper to taste, and parsley as desired.
  • NOTES: I used [ yellow tail ] chardonnay. Refrigerate broth and giblets once it cools if not preparing gravy immediately. Remember that the gravy will thicken as it sits, so make sure the gravy is thinner than you want it to be when served.

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GRANDPA'S OLD FASHIONED GIBLET GRAVY | JUST A PINCH RECIPES
grandpa's old fashioned giblet gravy | just a pinch recipes image
My family looks forward every year to Thanksgiving, when I make Grandpa's Old Fashioned Giblet Gravy and Southern Stuffing. The giblets - the secret ingredient - and simmering liquid give both an incredible, rich flavor. Several in the family, including the picky eaters, name both as their favorite on the Thanksgiving table.
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grandpa's old fashioned giblet gravy | just a pinch recipes image
My family looks forward every year to Thanksgiving, when I make Grandpa's Old Fashioned Giblet Gravy and Southern Stuffing. The giblets - the secret ingredient - and simmering liquid give both an incredible, rich flavor. Several in the family, including the picky eaters, name both as their favorite on the Thanksgiving table.
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