Giblet Gravy
For some people, it just isn’t Thanksgiving without giblet gravy for the turkey and potatoes. Mom has included directions for a giblet-free version for those of us who have seen a giblet and never want to eat one!
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Place the giblets in a saucepan with 3 cups water and 1 teaspoon salt. Bring to a boil, then reduce the heat, skim off any foam that rises to the surface, and simmer until tender, about 25 minutes. Cool the giblets in the cooking liquid. When cool, strain the broth into a measuring cup; if it is less than 2 cups, add chicken stock to make a full 2 cups. Pull the meat off the bones and shred the giblets. Cover and reserve.
Step 2
In a medium saucepan, mix the flour with the skimmed fat and cook until the roux is lightly browned, about 3 minutes. Slowly whisk the turkey broth into the roux and cook until the gravy thickens. Stir in the shredded giblets and chopped eggs. Season to taste.
From Gwen
Step 3
Give it a try! Giblets are people, too!
Note
Step 4
There are those, Trisha included, who pass on the giblet gravy because they don’t care for giblets, which traditionally include the liver, heart, gizzard, and the dark meat from the neck. For giblet-free gravy, substitute a bit of shredded white meat from the turkey or boiled and shredded chicken breasts for the giblets.
