GIBLET GRAVY
Provided by Ree Drummond : Food Network
Time 50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
- Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
- Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
- Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
- Serve when very thick and flavorful.
GIBLET GRAVY
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!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
GIBLET GRAVY I
My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.
Provided by Mary48
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Yield 12
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
- Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
- Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g
GIBLET GRAVY
While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.
Provided by Florence Fabricant
Categories sauces and gravies
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
- Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
- When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
- Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.
GIBLET PAN GRAVY
This is just like Grandma used to make. The lost art of gravy making. Don't use the packet--go for the real thing!
Provided by Kimke
Categories Sauces
Time 1h30m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
- Add onion; continue to sauté until softened, 3 to 4 minutes longer.
- Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
- Add stock and herbs, bring to boil, then adjust heat to low.
- Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
- When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
- Refrigerate giblets and broth until ready to use.
- While turkey is roasting, return reserved turkey broth to simmer.
- Heat butter in large heavy-bottomed saucepan over medium-low heat.
- Vigorously whisk in flour (roux will froth and then thin out again).
- Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
- Vigorously whisk all but 1 cup of hot broth into roux.
- Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
- Set aside until turkey is done.
- When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
- Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
- Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
- Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
- Stir giblets into gravy; return to a boil.
- Adjust seasonings, adding salt and pepper to taste if necessary.
- Serve with carved turkey.
Nutrition Facts : Calories 130.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 3.4, Carbohydrate 6.8, Fiber 0.4, Sugar 1.2, Protein 0.8
DUCK GIBLET PAN GRAVY
Steps:
- Standard duck gravy recipe 1 Take the giblets and set aside the liver. Place the rest of the giblets along with the neck into a medium-sized saucepan and cover with cold water so that the liquid level is 2 inches above the giblets. 2 Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface. 3 Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes. 4 Add liver and simmer for 20 more minutes. 5 Strain the broth and reserve. 6 Take the pan that you roasted the duck in and pour all the fat and other liquid in the pan into a bowl. Set aside until the fat rises to the top. 7 Skim the fat off the surface and discard. 8 Place the roasting pan over medium heat and whisk in the flour. [Anthony: work on this section; should be prepare roux, whisk in liquids, combine with roasting pan deglaze] 9 Cook a few minutes, whisking constantly, until the flour is a nice golden brown color. 10 Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly. 11 Sett the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until begins to thicken enough to coat back of a spoon.
MY DAD'S EXCEPTIONAL GIBLET GRAVY
This is a very normal giblet gravy but has one added ingredient that makes it quite unusual (and good) compared to anything I've ever tasted elsewhere
Provided by gusrod1948
Categories Sauces
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the giblets until tender. Strip meat from neck and finely chop giblets in food processor or blender.
- Melt butter or shortening in sauce pan and add flour. Brown it to a light to medium brown then add broth and wisk to desired consistency.
- Add chopped eggs, giblets, salt and pepper and finally; add the Kitchen Bouquet seasoning sauce, which is the key to making my "Dad's" gravy.
Nutrition Facts : Calories 244.4, Fat 19.7, SaturatedFat 11, Cholesterol 182, Sodium 532.1, Carbohydrate 8.8, Fiber 0.3, Sugar 0.8, Protein 7.8
GIBLET GRAVY
Provided by Craig Claiborne
Categories dinner, condiments, sauces and gravies
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about 1/3 cup.
- Chop liver separately. There should be about 1/3 cup.
- Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted and add chopped gizzard, heart, liver and thyme. Cook, stirring often, about 5 minutes.
- Sprinkle with flour, stirring to distribute evenly. Add broth, water, bay leaf, salt, pepper and tomato paste and stir to blend. Let simmer over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1 1/2 hours or until reduced to about 3 1/2 cups. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 2 grams, Sodium 623 milligrams, Sugar 2 grams, TransFat 0 grams
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