TURKEY GIBLET GRAVY RECIPES

Name: Turkey Giblet Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1-3/4 cups.
Ingredients: 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

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

Ingredients

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.

TURKEY GIBLET GRAVY RECIPE | ALTON BROWN | FOOD NETWORK

Turkey Giblet Gravy Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories condiment

Total Time 2 hours 55 minutes

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Yield 2 3/4 cups

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

More about "turkey giblet gravy recipes"

TURKEY GIBLET GRAVY | UMAMI

This classic turkey giblet gravy recipe is a simple way to use a turkey neck and other giblets to make gravy when you're grilling, smoking, or roasting a turkey.
From umami.site
Reviews 4.1
Total Time 275 minutes
Category Sauce, Side Dish
Cuisine American
Calories 129 kcal per serving

Turkey Gravy

See details

TURKEY GIBLET GRAVY RECIPE - FOOD.COM

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.
From food.com
Reviews 5.0
Total Time 3 hours 15 minutes
Calories 37.8 per serving

Should be the last thing put on the table so that it is very hot.

See details

EASY GIBLET GRAVY | THANKSGIVING RECIPES | JUST A PINCH

Not only is this giblet gravy tasty, but it's also a quick and easy recipe. The bits of chopped giblets and eggs add so much to the gravy. Once the giblets and eggs are prepared, the gravy comes together in a jiffy. When you are in a hurry at the holiday meal, this is a rich and savory gravy recipe you can count on.
From justapinch.com
Reviews 5
Category Gravies
Cuisine Southern

Serve over dressing or rice. Honestly, it's so good you'll want to sope it with a biscuit!

See details

BEST GIBLET GRAVY RECIPE - HOW TO MAKE ... - THE PIONEER WOMAN

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!
From thepioneerwoman.com
Reviews 4.8
Total Time 25 minutes
Category Thanksgiving, comfort food, poultry, side dish, snack
Cuisine American, Comfort Food

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.

See details

GIBLET GRAVY RECIPE | REE DRUMMOND | FOOD NETWORK

Make Ree Drummond's classic Giblet Gravy with turkey drippings, giblets, chicken stock and flour for a super flavorful (but simple!) homemade Thanksgiving gravy.
From foodnetwork.com
Reviews 4.6
Total Time 50 minutes

Serve when very thick and flavorful.

See details

CHRISTMAS DAY GRAVY | TURKEY RECIPES | JAMIE OLIVER RECIPES

Putting a vegetable trivet under your turkey as it roasts will give you the most incredible flavour base and head start on delicious gravy.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 67 calories per serving

1. The first step is done – your amazing veg and giblet trivet from roasting the turkey. Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
2. Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
3. Once combined, pour in the stock, or you can even use cooking water you’ve saved from your veggies. Bring to the boil, then leave to simmer gently for about 30 minutes, or as long as it needs to get to the consistency you desire. As it simmers, if any fat or foam rises to the surface, simply skim it away.
4. If you want to add extra flavour, a swig of red wine, Vin Santo, sherry or port will work a treat. I also like to add a spoonful of jam or jelly for a touch of sweetness.
5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over a low heat until you’re ready to serve.

See details

GIBLET GRAVY RECIPE - BETTYCROCKER.COM

We’re about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We’re talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off—even on your first try. We’ll show you how it’s done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you’ll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 20 minutes
Calories 70 per serving

Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

See details

CHRISTMAS TURKEY GRAVY RECIPE - BBC FOOD

Make your Christmas turkey gravy a thing of beauty with this simple recipe. Prepare steps 1-3 in advance to make life easier on the day.
From bbc.co.uk
Reviews 5
Cuisine British

Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

See details

MARY BERRY TURKEY CROWN RECIPE - BEST CHRISTMAS TURKEY RECIPES

Try the delicious Mary Berry turkey crown with chestnut stuffing recipe for Christmas. Find Mary Berry's classic turkey recipe here.
From redonline.co.uk
Total Time 2 hours 30 minutes
Category Christmas, dinner

Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft and both the onion and bacon are golden. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold. Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Fill the neck end with stuffing. Put the leftover stuffing into an ovenproof dish and set aside. Shape the stuffed end of the turkey into a neat round and secure the loose skin with fine skewers. Tie the legs with string to give a neat shape. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 500 grams. Arrange two large sheets of foil across a large roasting tin. Place the turkey on top and spread the butter over the bird, concentrating on the breast in particular. Season with a little salt and plenty of pepper. If you are using the bacon rashers, overlap them across the turkey, again concentrating on the breast. Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil. Cook the turkey in a preheated oven at 220°C/gas mark 7 for 30 minutes. Reduce the oven temperature to 160°C/gas mark 3 and cook for the remainder of the calculated cooking time. Thirty minutes before the end of the cooking time, fold back the foil and remove the bacon (if used), to allow the breast to brown, then baste with the cooking juices. To check if the turkey is thoroughly cooked, pierce the thickest part of the thigh with a fine skewer: the juices should run clear, not pink or red. Lift the turkey on to a warmed serving platter, cover with fresh foil, and leave to stand in a warm place for 30 minutes before carving. Meanwhile, put the dish of stuffing in the oven and cook for 25 to 30 minutes. Spoon all but two tablespoons of fat from the roasting tin, leaving behind the cooking juices. Place the tin over a low heat on the hob, add the flour, and cook, stirring, for one minute. Add the stock and port, Madeira or sherry to taste, then cook, stirring, until thickened. Season to taste, and add some redcurrant jelly if you think the gravy is too sharp. To make bread sauce insert the cloves into the onion. Put it into a pan with the milk, bay leaf and peppercorns. Bring to a boil, remove from the heat, cover, and leave to infuse for one hour. Strain the milk and return to the pan. Gradually add the breadcrumbs, then bring to a boil, stirring. Simmer for two to three minutes. Season with salt and black pepper, and stir in the butter. Carve the turkey and serve with the extra stuffing, gravy, bread sauce, cranberry sauce, bacon rolls, and chipolatas.

See details

TURKEY GIBLET GRAVY RECIPE | ALLRECIPES

20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details

TURKEY GRAVY RECIPES | ALLRECIPES

Looking for turkey gravy recipes? Allrecipes has more than 20 trusted turkey gravy recipes complete with ratings, reviews and mixing tips.
From allrecipes.com

See details

CLASSIC TURKEY GIBLET GRAVY RECIPE - THE SPRUCE EATS

29/4/2021 · This classic turkey giblet gravy recipe is made right alongside a roasting turkey and is the perfect …
From thespruceeats.com

See details

TURKEY GIBLET STOCK | RECIPES | DELIA ONLINE

Delia's Turkey Giblet Stock recipe. However unpromising the giblets look, they make a wonderful stock for the turkey gravy and the meat from them …
From deliaonline.com

See details

TURKEY GRAVY | - TASTES BETTER FROM SCRATCH

16/11/2018 · Homemade Turkey Gravy is so easy to make and absolutely delicious, especially when you use the leftover drippings from your Thanksgiving turkey. You can embrace the giblets stored inside your turkey and use the them to make a delicious giblet gravy, or leave them out if you want a turkey gravy …
From tastesbetterfromscratch.com

See details

PRESSURE COOKER TURKEY GIBLET GRAVY - DADCOOKSDINNER

15/11/2011 · Brown the turkey and aromatics: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering; add turkey …
From dadcooksdinner.com

See details

PRESSURE COOKER TURKEY GIBLET GRAVY - DADCOOKSDINNER

15/11/2011 · Brown the turkey and aromatics: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering; add turkey pieces and onion and cook until browned, about 3 minutes. Flip and …
From dadcooksdinner.com

See details

GIBLET GRAVY RECIPE - SIMPLY RECIPES

13/9/2021 · Make Ahead Tips for Giblet Gravy . You can make this gravy ahead of time, but unless you also cook the turkey or chicken ahead of time, you won't have the drippings from the turkey to add to it. As a workaround, try one of these two things. To fully make the gravy …
From simplyrecipes.com

See details

OLD-FASHIONED GIBLET GRAVY RECIPE - THE SPRUCE EATS

27/2/2021 · This is a classic old-fashioned Southern-style giblet gravy made with the addition of hard-boiled eggs. If you like an egg-free gravy, feel free to omit the eggs. Use this recipe to make a delicious gravy to go with your chicken, Cornish game hens, or roasted turkey.
From thespruceeats.com

See details

GIBLET GRAVY {JUST LIKE GRANDMA USED ... - SPEND WITH PENNIES

24/10/2019 · The secret to making the best giblet gravy, just the way grandma used to, is that paper-wrapped prize that comes inside of every whole turkey or chicken, the giblet bag!Combined with a few simple ingredients you can prepare giblet gravy like a pro. We’re about to show you how easy it is to make old fashioned giblet gravy.
From spendwithpennies.com

See details