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
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
EASY " GIBLET" GRAVY
Make and share this Easy " Giblet" Gravy recipe from Food.com.
Provided by nannyboo
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and heat until warm.
- Add water or stock until consistency that you want. Serve over cornbread dressing.
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.
CREAMY GIBLET GRAVY
Learn how to make gravy using your own giblet stock! Thickened with cream and flavored with pan drippings, it's a great addition to your Thanksgiving table.
Provided by Food Network
Categories condiment
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Giblet Stock: In a stock pot, combine the giblets, neck, water, onion, celery, carrot, bay leaf, and thyme. Over high heat, bring to a simmer, then reduce the heat to medium-low. Simmer, uncovered, until the stock is flavorful, about 2 hours. Strain stock through a fine-mesh strainer and into a large bowl, reserving the giblets and discarding the neck. Finely chop giblets and set aside. Set stock aside to cool.
- Place the roasting pan with the turkey drippings across two burners over medium heat. Stir with a wooden spatula, scraping up any browned bits, or "fond," from the bottom of the pan; if necessary, add water to help deglaze the pan. Strain the liquid from the pan through a fine-mesh strainer set over a bowl. Set aside to allow the fat to rise to the top.
- Gravy: First, make a roux. In a saucepan over medium-high heat, add 2 tablespoons of the fat from the strained drippings. Sprinkle in the flour and whisk until the flour is incorporated and no longer raw, 1 minute. Now add the stock, about a ½ cup at a time, whisking continuously and making sure it's completely absorbed before adding more. Small additions of liquid and continuous whisking are the keys to smooth gravy. Whisk in the pan drippings, then taste and adjust seasoning as needed.
- Finally, add cream and chopped giblets; stir, taste, and adjust seasoning again. Keep warm until ready to transfer to gravy boat or bowl.
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
GIBLET GRAVY
Make this giblet gravy with our Salt-and-Pepper Grilled Turkey. The only other ingredients that you need are chicken stock, water, pan drippings from roast turkey, flour, and salt and pepper to season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 7
Steps:
- Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
- Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
- Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
- Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
- Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
MOMS GIBLET GRAVY
this is just plain .everyone else had onions and what .not ours doesnt have that . this is how my grandma made it and my mothers both did
Provided by Dienia B.
Categories Thanksgiving
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- boil neck and giblets in water cook on low simmer cause you need fat from turkey to make gravy anyway
- you may need to add more water because meat has to come off the bone on the neck and gizzard must be tender so simmer about an hour at least.
- debone neck
- it just peels off when done
- and slice gizzards into small chunks
- i always eat the liver because im the only one that likes it lucky me lol. otherwise cut into small chunks too
- save to add to gravy.
- with fat from drippings cook flour salt and pepper in skillet until light brown make kinda a roux so the ratio of fat to flour is right this you have to stir so doesnt burn
- add stock from giblets
- and stir like crazy to get flour surrounded by water
- and neck meat and giblets
- and stir like crazy add canned milk.
- and simmer until as thick as you like.
- cook gravy on low cook for about 15 minutes.
- the longer you cook gravy the better
- gets rid of raw flour taste
- season the way you like.
- you have to stir every so often the thicker the gravy the more often you stir.
Nutrition Facts : Calories 161.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 44.3, Sodium 497.9, Carbohydrate 12.7, Fiber 0.3, Protein 11.6
EASY MOCK GIBLET GRAVY
I just can't eat chicken or turkey organs of any kind! No one except family knows it is not the real thing. So yummy!
Provided by Joy Riggs @kewlm0m50
Categories Gravies
Number Of Ingredients 4
Steps:
- You can double, triple or as far as you want to go with this recipe.
- Empty Soup in a sauce pan and stir in a can of stock for each can of soup you use.
- Add 1 chopped boiled egg for each can of soup. Simmer for approx. 15 minutes
- Add cooked cornbread dressing to thicken the gravy and serve.
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