Giblet Gravy
We’re about to let you in on a secret: The key to a rich and flavorful turkey gravy lies deep inside the turkey itself. We’re talking about the giblets, of course, and we’re here to teach you how to make giblet gravy! What exactly are giblets anyway? If you’re roasting a whole turkey, you’ll usually find the giblets packaged up in a paper packet inside the bird’s cavity. They consist of the heart, neck, liver and gizzard. How many times have you thrown away that paper packet? Nevermore: Our giblet gravy recipe is made by cooking down those extra turkey bits with kitchen staples like celery, onions to create a rich broth that you can then combine with turkey drippings and flour to create a meaty, luscious gravy. Once you’ve tasted giblet gravy spooned over turkey and mashed potatoes, you’ll never look back! It’s also amazing on biscuits and leftover turkey sandwiches. We promise, your family is going to love it!
Ingredient
- Turkey giblets (from whole turkey, thawed if frozen)
- 2 medium stalks celery, sliced (1 cup)
- 1 medium onion, sliced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Drippings from roasted turkey
- About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
- 1/4 cup Gold Medal™ all-purpose flour
- Salt and pepper to taste
Direction
- In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
- Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
- After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
- 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.
